Aioli is traditionally made without eggs. However, you often see aioli made with eggs as mayonnaise style. This recipe shows you both ways to make this captivating sauce. The sauce can be used on its own or even to spice up a potato salad.
Ingredients
Traditional aioli
- 1.5 dl virgin olive oil
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 tbsp lemon juice can be omitted
Mayonnaise-based aioli
- 5 cloves garlic
- 1.5 dl virgin olive oil
- 1 tbsp lemon juice if desired
- 1 yolk
- 1 teaspoon salt
- ½ teaspoon mustard to prevent curdling
Instructions
Traditional aioli
- This is best made with a mortar and pestle.
- Peel the garlic cloves and beat them in a mortar.
- Season with salt and pepper, then crush the cloves and drizzle olive oil.
- Work the aioli into a smooth paste.
Modern aioli
- Separate the yolk into the bowl of a hand blender. Add the mustard and lemon juice. Peel the garlic cloves into the mixture as well and give it a couple of swirls to break down the texture.
- Then a little olive oil, turn the blender on full power. Slowly add the remaining oil. It usually works without curdling. Season to taste at the end.
- The mayonnaise-based garlic sauce won't keep long, but it will just get better for a couple of days in the fridge.
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Last Updated on June 2, 2022 by Flavorado
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