Aioli (Provencal Garlic Sauce)
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This garlic sauce can be used as a dip for bread or raw veggies or as an accompaniment to fish or vegetable bakes. |
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Ingredients
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- 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)
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Method
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- 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.
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Time From Cupboard-To-Table
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20 minutes |
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Notes & Variations on
Aioli (Provencal Garlic Sauce)
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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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