Sauce

Aïoli (garlic mayonnaise)

Name: Aïoli (garlic mayonnaise)
Total time: 15 min
Yield: serves 4
Ingredients: 4 gousses Garlic; 1 (jaune) Egg; 20 cl Olive oil; a pinch Salt; 1/2, optional Lemon

Preparation time: 15 min
Servings: serves 4

Ingredients

serves 4

Garlic — to buy4 gousses
Egg — to buy1 (jaune)
Olive oil — to buy20 cl
Salt — to buya pinch
Lemon — to buy1/2, optional

Preparation

Take the egg yolk out of the fridge at least 15 minutes ahead — at room temperature it whips up much better.
Peel the garlic cloves, remove the central green sprout (easier to digest, milder flavor), and pound them into a fine paste in a mortar with a pinch of salt.
Add the egg yolk and mix with the pestle to fully combine it with the garlic paste.
Pour in the olive oil in a very thin stream, stirring constantly in the same direction, as you would for a mayonnaise: the sauce should thicken gradually before your eyes.
Once all the oil is incorporated, you should have a thick, glossy sauce that holds its shape on the pestle.
Add a squeeze of lemon juice for extra freshness if you like, adjust the salt, and serve with steamed vegetables, fish or salt cod.