Aioli is a Mediterranean sauce similar to mayonnaise, with garlic and olive oil. This recipe offers the French version, with Dijon mustard and egg yolk.
Aioli is a Mediterranean sauce similar to mayonnaise, with garlic and olive oil. This recipe offers the French version, with Dijon mustard and egg yolk.
Stabilize a bowl by setting it on a towel inside of a sauté pan. Combine 2 egg yolks, 1 flat teaspoon of salt, 0.5 teaspoon of mustard, 10-20 ml teaspoons of lemon juice or vinegar, and a pinch of white pepper. Mix well until smooth.
Slowly add 250 ml (1 cup) of olive oil in a thin stream down the side of the bowl. Wait for the oil to combine with the yolks before adding more. Continue adding oil and whisking until the aioli is thick, similarly to mayonnaise. If it is too thick, add a teaspoon of cold water.
If you do not want to use raw eggs, you can easily pasteurize eggs to avoid salmonella.
It is best to use mild, light in flavor olive oil to make aioli.
Aioli sauce is ready to serve! Aioli is delicious with cooked or raw vegetables, fish and seafood, as a base for other sauces and dressings, with eggs or as a sandwich spread. Enjoy!
By Daniella
Author Daniella
Author Daniella
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