This conventional aïoli recipe involves us from the inn Relais Notre-Dame in Alpes de Haute Provence. All through Southern France, the silky, mayo-like condiment is served alongside meats, seafood, and uncooked or roasted greens because the centerpiece of a “grand aïoli.” We discover it simply as scrumptious paired with crispy frites.
Yield: about 2 cups
Time: 13 minutes
Components
- 6 cloves garlic, peeled
- Coarse salt
- 2 giant egg yolks
- 2 cups extra-virgin olive oil
- 1 Tbsp. recent lemon juice
Directions
- To the bowl of a mortar, add the garlic and a beneficiant pinch of salt. Use the pestle to pound the combination right into a clean paste. Working with the pestle or a whisk, beat the egg yolks into garlic till the combination is thick and pale yellow. Start including the oil a number of drops at a time, beating repeatedly, till the sauce begins to emulsify. (The move of oil could be elevated to a high quality stream because the sauce comes collectively.) As soon as all of the oil has been added, add the lemon juice a teaspoon at a time to skinny, if desired. Season to style with salt. Use instantly, or switch to an hermetic container and refrigerate for as much as 3 days.
