The name aioli comes from Provencal words "alh" meaning "garlic" and "oli" meaning "oil". It is an emulsion sauce, like mayonnaise.
Ingredients
| 6 | Garlic cloves, peeled, smashed to a paste (Main) |
| 2 | Eggs, yolks |
| 1 tsp | Wholegrain mustard, optional |
| 2 cups | Olive oil |
| ½ | Lemons, juice only |
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Directions
- Smash 6 fresh, peeled garlic cloves to a paste in a motor and pestle.
- Whisk into this 2 egg yolks and, if you like, a teaspoon of grain mustard.
- Starting with small quantities, start whisking in olive oil (2 cups in total) and the juice of half a lemon.
- The oil can be added more quickly once the emulsion has started. Use your best oil, this is a major component of the taste of the sauce.
- Season with salt to taste.
