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Aïoli

From Tricia Robinson of A Taste of Provence.

Course: Others

Ingredients

  • 2-3 cloves of garlic preferably fresh
  • 1/2 tsp salt
  • 1 large egg yolk at room temperature
  • 1 cup (250ml) extra-virgin olive oil, don’t substitute Canola but you can if you wish

Instructions

    Cup of Yum
  1. 1. Crush the garlic cloves with the salt in a mortar or deep bowl until you have a smooth paste. Take out some of it as it may be too much; you can add it back later.
  2. 2. Add the egg yolk. Anchor the bowl down by tying a dishtowel around it tightly, if necessary.
  3. 3. Using a fork or whisk, add the oil to the egg and garlic mixture starting very slowly, drop by drop. I like to use a spout in an olive oil bottle to regulate the flow but you can also drip the oil in from a spoon. As the mayonnaise thickens continue to add the oil in a very thin stream. Continue until all the oil has been incorporated.
  4. 4. If it gets too thick you can dilute it slightly with a tablespoon of warm water – don’t add more oil, it will just get thicker. Taste, and add more of the garlic, if desired.
  5. This recipe can easily be doubled, and you can make the aïoli in a food processor but the texture and taste is not as fine as hand-made.