Garlic Aioli
Aioli is a traditional Provencal sauce that is yummy and can be served with many dishes - try it on a sandwich or with roasted veggies or meat - might be good with the zucchini fritters
Ingredients
- 3 cloves of garlic
- 1/2 tsp of coarse sea salt
- 1 egg yolk
- 1 1/2 tsp of lemon juice
- 1/2 cup of olive oil
- Freshly ground black pepper
Instructions
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Put 3 cloves of garlic and 1/2 tsp of coarse sea salt in a mortar and pound and crush until the garlic is mashed to almost pureed consistency.
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Add the lemon juice and egg yolk and mix until combined.
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Set 1/2 cup of olive oil on the side with a small spoon.
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Little bit by little bit, 1 small spoon at a time, add the oil into the mortar while turning and mixing it into the egg yolk mixture.
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DO NOT add the next bit of oil UNTIL all the "current" oil is fully mixed and incorporated.
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An emulsion will form, and if the oil is added too quickly or by too much, the emulsion will "break", meaning the oil will separate from the liquid. Do not rush.
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The color of the mixture will get paler and paler as more oil is added.
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Do this until all 1/2 cup of oil is incorporated.
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Add freshly ground black pepper to taste, about 1/4 tsp.
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Adjust the saltiness with fine sea salt.
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Refrigerate and it will keep for up to 2 weeks
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