Aioli (Garlic mayonnaise) recipe
information
Traditionally, Aioli is served in France with boiled fish or crudites, raw vegetables. Put the prepared Aioli in a serving bowl and surround with bowls of raw carrot sticks, scrubbed celery stalks, small new potatoes, boiled and halved, and raw cauliflower flowerets. Guests dip these in the Aioli.
ingredients
3 garlic cloves, crushed
1 slice of white bread, crusts removed, soaked in water and squeezed dry
1 egg yolk
150 ml (1/4 pint) olive oil
1 tbsp lemon juice
Salt and freshly ground black pepper
1 tbsp boiling water to finish
1 slice of white bread, crusts removed, soaked in water and squeezed dry
1 egg yolk
150 ml (1/4 pint) olive oil
1 tbsp lemon juice
Salt and freshly ground black pepper
1 tbsp boiling water to finish
method
1. Put the crushed garlic cloves in a mixing bowl with the bread and mash together with a pestle or wooden spoon until thoroughly combined. Beat in the egg yolk with a fork.
2. Add the oil to this mixture, drop by drop at first, beating until the mixture begins to thicken. The oil may then be added in a thin steady stream.
3. When all the oil is incorporated, stir in the lemon juice and add salt and pepper to taste.
4. Finish by stirring in the boiling water.
2. Add the oil to this mixture, drop by drop at first, beating until the mixture begins to thicken. The oil may then be added in a thin steady stream.
3. When all the oil is incorporated, stir in the lemon juice and add salt and pepper to taste.
4. Finish by stirring in the boiling water.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
