Aioli

 

This quick sauce originates in Southern France where it’s served with vegetables, grilled meats or fish.  Use a stick blender to make short work of this, it’s not necessary to add the oil in gradually with this method.  We prefer to use vegetable oil here as virgin olive oil can be a little too powerful, but you are more than welcome to substitute.

Aoili

 

2 Egg yolks

1 Tbsp. minced garlic

Juice of 1 lemon

1/8 tsp. salt

Pinch cayenne pepper

1 Cup Vegetable oil, or olive oil

Combine all ingredients in a small container.  Puree with a stick blender until smooth and thick.  adjust seasonings as needed.  If you don’t have a stick blender, a food processor works well.

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