Aïoli

Aïoli

Garlic mayonnaise

By
From
Meat
Makes
1 1/2 cups
Photographer
Dean Cambray

This mayonnaise for garlic lovers is best made in a food processor. I suggest you pound the garlic to a smooth paste first, that way you’ll avoid any lumpy bits in the finished sauce.

Ingredients

Quantity Ingredient
4 garlic cloves
1/2 teaspoon salt
2 free-range egg yolks
1/2 lemon, juiced
1 1/2 cups olive oil
A pinch freshly ground white pepper

Method

  1. In a mortar and pestle, pound the garlic to a smooth paste with the salt. Spoon the paste into a food processor with the egg yolks and lemon juice and process until smooth and creamy. With the motor running, add the olive oil a few drops at a time, until the mayonnaise emulsifies and thickens. Increase to a slow, steady stream until it has all has been incorporated.
  2. Taste the aïoli and adjust the seasonings and acid level to your liking. If it is too thick, you can thin it with a little water.
  3. Store in the fridge in an airtight container.
Tags:
Meat
Adrian
Richardson
La
Luna
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again