How to make Aioli sauce
How to make Aioli sauce: This recipe is for a Provençal sauce par excellence. Aïoli is made from crushed garlic, olive oil and egg yolk. The name means ‘garlic oil’ because these are the two most important ingredients.
It is easy to make aïoli and it adds a splash of sun to your recipes. Serve as a dip for crudités or with seafood, or simply spread onto toasted bread, à la Provençal.
The mortar, used to crush the garlic and emulsify the sauce, is essential when making this recipe in the traditional Provençal way. Today however, a whisk, food processor or blender is commonly used. However, we would like to explain how to make it the traditional way and after that, you can do what you like 🙂
Ingredients to make Aïoli – Serves 4
- 4 garlic cloves
- coarse salt
- 1 egg yolk
- 80 ml olive oil
- 30 g potato starch
- Peel the garlic and use a mortar to crush with the coarse salt to form a creamy paste.
- Add the egg yolks with some of the oil and emulsify with the pestle.
- Incorporate the rest of the oil slowly and continue to stir with the pestle. The mixture should be firm.
- Add potato starch.
- Serve your Aïoli with freshly cut, fresh vegetables, pickles and chips.