Aioli

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By Team Studio Kitchen

Aioli is a Mediterranean sauce that originates from the Provence region of France and is particularly popular in Spanish, French, and Italian cuisines. The name "aioli" is derived from the words "ail" (garlic) and "oli" (oil) in the Provencal language.

Traditionally, aioli is made by pounding garlic with a mortar and pestle and then gradually incorporating olive oil until a thick, creamy emulsion is formed. It's essentially a garlic-infused mayonnaise. Aioli is versatile and can be served as a condiment or dipping sauce for a variety of dishes including seafood, vegetables, meats, and bread. It adds a rich, garlicky flavour to dishes and can elevate the taste of simple ingredients.

Time

0

hour

10

minutes

Degree of Difficulty

Easy

Save

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Portions

1
Jars

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Ingredients

Servings

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80g egg yolks (approx. 4 yolks)
5 medium size garlic cloves, microplaned
1tsp salt flakes + extra for additional seasoning
25 ml lemon juice
500g mild olive oil
25 ml white wine vinegar
 q.s. white pepper
1

Combine yolks, garlic, sea salt, vinegar and lemon juice in a food processor. Add oil gradually in a slow stream until thickened. Let the aioli down with a little warm water to achieve the desired consistency. Season with sea salt and white pepper to taste.

 

1
0 hours 0 minutes

Combine yolks, garlic, sea salt, vinegar and lemon juice in a food processor. Add oil gradually in a slow stream until thickened. Let the aioli down with a little warm water to achieve the desired consistency. Season with sea salt and white pepper to taste.

Recipe Tags garlic