Aioli

In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one.

Ingredients

  • 1 to 3 garlic cloves, grated or mashed to a paste
  • 1 teaspoon lemon juice, more to taste
  • 1/8 teaspoon fine sea salt, more to taste
  • 1 large egg
  • 1 large egg yolk
  • 3/4 cup extra-virgin olive oil

Directions

  1. 1

    Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer.

  2. 2

    Taste for seasoning and add more salt and lemon juice if needed.