Tuesday, 21 July 2009

Aïoli (Garlic Mayonnaise)

Probably the most famous garlic sauce of all is Aioli, the golden garlic mayonnaise of Provence. So celebrated is this versatile French sauce that certain days are set aside in many villages for feasts that last from noon until after sundown as platters of vegetables, fish, hard-cooked eggs and bread are carried in for dipping up the smooth, garlicky delight.
Aioli packs a powerful punch, and makes a perfect partner to all manner of things, apart from vampires, that is!

Serves: 6
Time: 15 minutes

You Will Need
8 garlic cloves, use a nice large size
½-teaspoon sea salt
½ teaspoon freshly ground white pepper
150 mls extra virgin olive oil
2 large egg yolks
1-tablespoon lemon juice, you can use up to 2 tablespoons.

Method:

In a large pestle and mortar, pound together the garlic, salt and pepper until smooth, adding a little olive oil from time to time to moisten the mixture.
Once the mixture has formed a smooth paste, add the egg yolks and pound again until they are completely combined into the garlic mix.
Slowly add the remaining olive oil, as if making mayonnaise, until the emulsion is thick and smooth.
Beat in the lemon juice to taste and use as desired.

In France, aioli is traditionally served with seafood, fish soup, and croutons. It is usually served at room temperature. The name aioli (alhòli) comes from Provençal alh 'garlic' (Latin allium) + òli 'oil' (Latin oleum).