Traditional Aioli a Recipe for Garlic Mayonnaise from Provence
Made with olive oil and egg yolks, aioli (aïoli) is a popular sauce in the South of France. Susan Herrmann Loomis shares her recipe for this garlic mayonnaise below. This recipe comes from her cookbook French Grill: 125 Refined & Rustic Recipes, published in 2018. In addition to publishing 14 best-selling books, Susan Herrmann Loomis founded the Dancing Tomatoes website, where you can read more about this talented lady. Based in Paris, with 20 years of teaching experience, Loomis offers live cooking classes via video link and a collection of traditional six four-course menus in the Plat du Jour video archive.
Le Grand Aioli describes the main course where the aioli sauce compliments a selection of seasonal vegetables and fish. However, aioli works as an appetizer or first course with raw vegetables (crudités) such as carrots and radishes. Alternatively, serve aioli as a starter course in colder weather with a few steamed vegetables, boiled potatoes, shrimp or crab.
Aioli a Garlic Mayonnaise
Equipment
- 1 mortar and pestle or instead of a food processor
Ingredients
- 5 garlic cloves green germ removed
- 1 tsp fine sea salt
- 1 tsp Dijon mustard
- 2 large egg yolks
- 1 cup Neutral Cooking Oil vegetable, grapeseed or canola
- 2 tsp Freshly Squeezed Lemon Juice
- 1/4 cup extra virgin olive oil
Instructions
- Make a paste of the garlic and salt in a mortar and pestle by working the pestle around slowly in the mortar. You can also do this in a food processor.
- Whisk in the mustard and egg yolks until they are blended with the garlic and salt. Then, using either the mortar or a whisk, slowly add 3/4 cup (185ml) of the neutral oil very slowly in a fine, fine stream until the mixture becomes thick.
- Add the lemon juice to the oil and garlic mixture, then add the remaining oil.
- Taste the mixture for seasoning, and adjust with more lemon juice and salt if necessary.
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