Sauce Aioli

Sauce Aioli. In southern France, precisely in Provence where aïoli originates, it was just lots of garlic pounded with a mortar and pestle and emulsified with oil, no eggs or acid added. Today, aioli ("EH-oh-lee") popularly refers to any sort of garlic-flavored mayonnaise.

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While beating constantly, add the oil a few drops at a time. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add the egg yolk and lemon juice, and pulse on and off until blended.

While beating constantly, add the oil a few drops at a time.

Originating in the Mediterranean, it is often identical to mayo in color and texture. (In fact, some historians believe aioli gave birth to mayonnaise.) Garlic Aioli Ingredients Garlic aioli is made with just a few pantry-friendly ingredients that create an intensely savory swirl of flavor.

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Recipes like plantain chips, peanut butter balls, roasted chickpeas, and guacamole compete. Gradually add oil in a thin stream, beating constantly until light and creamy. Traditional Aioli has raw egg, but a much easier way to prepare it is by just using mayonnaise!

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David Holt

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