Ingredients

• Makes ½ 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
• ½ teaspoon French mustard (e.g. Dijon)

Method

1. Whisk the egg yolks, water, vinegar and mustard until well combined.
   
   
2. Add the garlic and whisk again.
   
   
3. Pour in the olive oil slowly, whilst still mixing. This will cause the mixture to emulsify (go white) to look like a mayonnaise sauce.
   
   
4. You can add a little more water if the mixture has got too thick.
   
   
5. Check the flavour and add salt & pepper as necessary, beating well.
   
   
6. Add the chopped herbs and mix well.
   

Time From Cupboard-To-Table

Notes & Variations on Aioli (Provencal Garlic Sauce)

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.

Veg Box Recipes Newsletter

Cream of asparagus soup is a great way to use up any woody ends of asparagus spears or any late season asparagus that's a bit too tough to use in side dishes or salads.

It works well with green or white asparagus, so use whatever you can get hold of.