“Aioli (French Garlic Sauce)”
“A Culinary Guide to Herbs, Spices and Flavourings”
by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson
4 garlic cloves, peeled and chopped
2 egg yolks
pinch of salt
½ pint olive oil
1-1/2 tablespoons white wine vinegar
Preparation time: 20 – 25 minutes
This Provencal sauce is traditionally serves with poached chicken or fish, accompanies by a large platter of boiled vegetables. It is also good with hard-boiled eggs, boiled potatoes, or a mixture of raw and cooked vegetables. It should ideally, be made in a mortar and pestle, although a food processor may be used instead.
- Put the garlic in a mortar and pound with a pestle until reduced to a pulp, or crush the garlic, then pound it with back of a wooden spoon in a bowl. Add the egg yolks and continue to pound until thoroughly blended.
- Add the salt, then start to add the oil very gradually, drop by drop, beating constantly with a wooden spoon. Once half the oil is used up, add the remainder a little more quickly, in a slow trickle, beating constantly.
- When all the oil is absorbed, gradually add the vinegar, stirring constantly until well blended. Serve the Aioli in a bowl.