Aioli (Provencal Garlic Sauce) |
This garlic sauce recipe can be used as a dip for bread or raw veggies or as an accompaniment to fish or vegetable bakes.
It contains raw egg yolks, so probably shouldn't be served to anyone for whom this could be a problem.
See the variations for a recipe that's safe for the young, old or pregnant!
Aioli can be made by hand, but it's hard work as there's a lot of whisking. It's much easier (and more reliable) if you use a hand blender whisk or a food processor.
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Ingredients
 Makes 1/2 pint of sauce
2 egg yolks
1 tablespoon white wine vinegar
1 tablespoon water
4 cloves garlic, peeled and crushed - then finely chopped
250ml olive oil (good quality)
2 tablespoons chopped fresh herbs (e.g. chives, parsley, dill)
salt & pepper to taste
1/2 teaspoon French mustard (e.g. Dijon)
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Method |
- Whisk the egg yolks, water, vinegar and mustard until well combined.
- Add the garlic and whisk again.
- Pour in the olive oil slowly, whilst still mixing. This will cause the mixture to emulsify (go white) to look like a mayonnaise sauce.
- You can add a little more water if the mixture has got too thick.
- Check the flavour and add salt & pepper as necessary, beating well.
- Add the chopped herbs and mix well.
Serve with fresh bread, raw chopped vegetables or as a side sauce for French-style meals.
It will keep for 2-3 days in the fridge.
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Time From Cupboard-To-Table |
| 20 minutes |
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Notes & Variations |
If serving this to someone who shouldn't eat raw eggs (young, old, pregnant, ill), you can try the following variation:
Use a shop-bought mayonnaise, which will be pasteurised and therefore safe to eat.
Blend the garlic and the herbs with the mayonnaise - job done!
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