Ingredients:
6 cloves garlic
2 yolks
1/2 tsp. salt
250 ml olive oil
1 tsp. Mustard (Dijonnaise)
1 tsp. Lemon juice
1/2 tsp cold water

Preparation and serving:
Sauce Aioli is a light provencale mayonnaise sauce, served most often together with vegetables and fish.
Before you start all of the products must be at room temperature, otherwise there’s a higher risk of curdling. Press the garlic and mash it with the salt. Then in a suitable bowl putt he garlic and add to it the mustard, then the yolks stirring occasionally. Then start adding the olive oil in a trickle, whisking constantly. Whan the half of the oil is added, add the lemon juica and the water, continuing whisking. Then continue with the rest of the oil in the same way until you get a sauce which is a bit lighter than mayonnaise. If it’s too thick, could be corrected adding a bit of warm water, but not more than 1/2 tsp. at a time.

Back to French Cuisine page