Aoli Garlic Mayonnaise
From astrochef 15 years ago
- - to make
- Serves 6
Probably the most famous garlic sauce of all is Aioli, the golden garlic mayonnaise of Provence. So celebrated is this versatile French sauce that certain days are set aside in many villages for feasts that last from noon until after sundown as platters of vegetables, fish, hard-cooked eggs and bread are carried in for dipping up the smooth, garlicky delight.
Ingredients
- 8 cloves garlic, use a nice large size shopping list
- 1/2 Teaspoon sea salt shopping list
- 1/2 Teaspoon Freshly Ground white pepper shopping list
- 150 Milliliters extra virgin olive oil shopping list
- 2 Large egg yolks shopping list
- 1 Tablespoon lemon juice, you can use up to 2 tablespoons shopping list
How to make it
- In a large pestle and mortar, pound together the garlic, salt and pepper until smooth, adding a little olive oil from time to time to moisten the mixture.
- Once the mixture has formed a smooth paste, add the egg yolks and pound again until they are completely combined into the garlic mix.
- Slowly add the remaining olive oil, as if making mayonnaise, until the emulsion is thick and smooth.
- Beat in the lemon juice to taste and use as desired.
- In France, aioli is traditionally served with seafood, fish soup, and croutons. It is usually served at room temperature. The name aioli (alhòli) comes from Provençal alh 'garlic' (Latin allium) + òli 'oil' (Latin oleum).
The Rating
Reviewed by 4 people-
I love homemade mayonnaise - it is so flavorful and luscious. Thanks so much - wonderful post!
lunasea
in Orlando loved it
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Home made mayonnaise is one of my favorit things! I love this post along with the little language lesson, very nice!
gagagrits
in Irmo loved it
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Mmmmmmm-mmmmmmm, heaven! I looove aioli, thank you for sharing.. 5!
ayngelwing
in Vancouver British Columbia loved it
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