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.
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
Directions
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.