Aïoli (Garlic Mayonnaise)

Aioli

This traditional aïoli, inspired by the cuisine of Haute Provence, perfectly illustrates that region's culinary philosophy: Simple preparations and local ingredients are the best way to celebrate the bounty of the land. See the recipe for Aïoli »William Abranowicz

This traditional aioli, inspired by the cuisine of Haute Provence, perfectly illustrates that region's culinary philosophy: simple preparations and local ingredients are the best way to celebrate the bounty of the land.

Aïoli (Garlic Mayonnaise)
This traditional aioli, inspired by the cuisine of Haute Provence, perfectly illustrates that region's culinary philosophy: simple preparations and local ingredients are the best way to celebrate the bounty of the land.
Yield: makes About 2 Cups

Ingredients

  • 6 cloves garlic, crushed and peeled
  • Coarse salt
  • 2 egg yolks
  • 2 cups olive oil
  • Juice of 1 lemon

Instructions

  1. With a mortar and pestle, pound garlic and a good pinch of salt into a smooth paste. With the pestle or a whisk, beat egg yolks into garlic until mixture is thick and pale yellow.
  2. Add oil a few drops at a time and whisk continuously. The flow of oil can be increased to a fine stream as sauce emulsifies. Whisk in all the oil. Add lemon juice a teaspoon at a time to thin, if desired. Season to taste with salt.