Aïoli sauce

Aïoli sauce

By
From
The Beef Club
Serves
4-6
Prep
10 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
2 egg yolks
1 teaspoon dijon mustard
salt
200ml sunflower oil
2 garlic cloves

Method

  1. Beat together the egg yolks, mustard and a pinch of salt in a bowl. Slowly pour the oil in, whisking vigorously. Continue by pouring in a thin trickle, without stopping whisking, to make the mayonnaise.
  2. Purée the garlic and incorporate it into the mayonnaise.
  3. Keep in the fridge and consume the same day.
  4. If you like a touch of acidity, you can add a few drops of lemon juice at the beginning with the egg.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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