Aioli

With this easy aioli sauce recipe you'll learn the best way to make the tasty garlic relish born in Provence, a perfect dressing for vegetables and meat

30 March, 2012

Preparation

Crush the garlic cloves with the flat of a knife and remove the skin.
Put the garlic in a tall glass, add a pinch of coarse salt and blend them together with a mixer until it takes on a creamy consistency.
Add the two egg yolks (which must be at room temperature) and a tablespoon of olive oil and beat the mixture, making sure to whisk from top to bottom and side to side, whilst slowly adding the rest of the oil and a few drops of lemon juice.