Aïoli and other “Mayo” style sauces

Category

Aioli or aïoli is a Mediterranean sauce made of garlic and olive oil and, in some regions other emulsifiers such as egg. The sauce's names mean "oil and garlic" in Catalan and Provençal. It is particularly associated with the cuisines of the Mediterranean coasts of Spain, France and Italy. French-Provençal versions of the sauce are typically closer to a garlic mayonnaise incorporating also egg yolks, and lemon juice, whereas the Spanish versions is without egg and has considerably more garlic. This gives it a more pasty texture, as well as making it considerably more laborious to make.There are many variations, such as adding lemon juice or other seasonings. In France it can include mustard. It is usually served at room temperature.

Yields1 Serving
 1 large egg yolk
 2 tsp freshly squeezed lime or lemon juice
 ½ tsp Dijon mustard
 1 garlic clove minced
 1 pinch salt
  cup extra virgin olive oil
1

Whisk together yolk, 2 tsp (10 mL) juice and mustard.
Whisk in garlic and a pinch of salt.
Then very slowly whisk in olive oil until a thick emulsion forms.
This can be made in a food processor.
Taste and add remaining lime juice and another pinch of salt, if needed.

Ingredients

 1 large egg yolk
 2 tsp freshly squeezed lime or lemon juice
 ½ tsp Dijon mustard
 1 garlic clove minced
 1 pinch salt
  cup extra virgin olive oil

Directions

1

Whisk together yolk, 2 tsp (10 mL) juice and mustard.
Whisk in garlic and a pinch of salt.
Then very slowly whisk in olive oil until a thick emulsion forms.
This can be made in a food processor.
Taste and add remaining lime juice and another pinch of salt, if needed.

Aïoli and other “Mayo” style sauces

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