December 27


Type: Dressing
Prep time: 
Total time: 
Aïoli is great on fish stew / soup, paella, jambalaya etc. Also delicious with french fries, burgers, steak... Prepare the aïoli one hour before the meal, to let the flavor develop. It should be eaten the same day.
  • 2 garlic cloves
  • 2 egg yolks
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon Dijon mustard
  • 2 dl extra-virgin olive oil
  1. Mince and mash garlic to a paste with a pinch of salt using a large heavy knife.
  2. Whisk together yolks, lemon juice, and mustard in a bowl.
  3. Add the oil, a few drops at a time, to the yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified.
  4. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
  5. Whisk in garlic paste and season with salt and pepper.
  6. If aïoli is too thick, whisk in 1 or 2 drops of water.
  7. Chill, covered, until ready to use.
*All ingredients should be at room temperature. ¡¡¡ Americans mix garlic and mayonnaise; they think it's Aïoli !!!


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Posted December 27, 2010 by trotsig in category "LCHF", "Recipes", "Vegetarian

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