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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