Aioli

The name ‘Aioli’ is formed from the French ail (garlic) and oli (Provencal dialect for oil)

Aioli, a garlic mayonnaise that features in many traditional Provencal recipes but that also makes a delicious dip when served with a selection of raw or lightly cooked vegetables.

Ingredients

2 large garlic cloves
2 large egg yolks
150 ml extra- virgin olive oil
1-2 tbsp lemon juice
1 tbsp fresh white breadcrumbs
Salt to taste
Cayenne pepper to taste

Directions

Make the breadcrumbs by placing a piece of day old bread into a canister blender until you achieve the correct consistency.

Next, using a mortar and pestle, work the garlic, salt and breadcrumbs together until they form a smooth paste.

Transfer the garlic paste to a glass bowl. Add the egg yolks and whisk until well combined.

You can see how to sepatate an egg on our How to Separate and Egg page

Then slowly pour in the olive oil while whisking continually until a thick mayonnaise forms.

Add 1 tablespoon of lemon juice and stir before adding cayenne pepper and mixing thoroughly.

Place the aioli in a bowl, cover and chill until ready to serve.

Note: There is a lot of scope for flexibility in this recipe. Depending on your personal taste you can choose to add more or less of the Garlic, Salt, Cayenne Pepper or Lemmon juice and still come out with consistently good results.

Some of our recipes that use Aioli include:
Australian Bouillabaisse served with Aioli and Croutons