Aïoli

Ingredients

  • 3 free-range egg yolks
  • 4 cloves garlic
  • ½ lemon, juice only
  • salt and freshly ground black pepper
  • 150ml/5fl oz extra virgin olive oil
  • mustard powder, optional
  • saffron, optional

Preparation method

  1. Blend all ingredients, except the olive oil, in a food processor. Pour the oil into the blender in a steady stream, until it forms a thick sauce. The mixture, once blended, should be vibrant and yellow in colour. To vary the flavour, add a little mustard or some saffron. If you’d like your mayonnaise runnier, add a couple of tablespoons of hot water.

  2. Serve with baguette slices and/or a selection of raw vegetables, such as celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of pepper, cherry tomatoes.

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