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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


  • 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


  1. 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.
  2. Add the lemon juice and egg yolk and mix until combined.
  3. Set 1/2 cup of olive oil on the side with a small spoon.
  4. 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.
  5. DO NOT add the next bit of oil UNTIL all the "current" oil is fully mixed and incorporated.
  6. 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.
  7. The color of the mixture will get paler and paler as more oil is added.
  8. Do this until all 1/2 cup of oil is incorporated.
  9. Add freshly ground black pepper to taste, about 1/4 tsp.
  10. Adjust the saltiness with fine sea salt.
  11. Refrigerate and it will keep for up to 2 weeks