Aïoli

Aioli

Aïoli

Creamy emulsified olive oil and egg yolks provide mellow balance for pungent garlic paste in this Provençal sauce, a traditional complement to crudités, poached vegetables, and fish stews.Romulo Yanes

Creamy emulsified olive oil and egg yolks provide mellow balance for pungent garlic paste in this classic Provençal sauce, a traditional complement to crudités, boiled fish or eggs, poached vegetables, and fish stews. This recipe first appeared in our November 2014 issue with the story The Glories of Garlic.

Aïoli
Creamy emulsified olive oil and egg yolks provide mellow balance for pungent garlic paste in this Provençal sauce, a traditional complement to crudités, poached vegetables, and fish stews.
Yield: makes 1 1/2 Cups

Ingredients

  • 4 cloves garlic, peeled
  • 2 egg yolks
  • Pinch of cayenne
  • 1 lemon (zest and juice)
  • Kosher salt, to taste
  • 1 cup canola oil
  • ½ cups olive oil

Instructions

  1. Purée garlic cloves, egg yolks, cayenne, lemon juice and zest, and salt in a food processor until smooth. With the motor running, slowly add canola oil and olive oil until sauce is emulsified.