Aïoli (Garlic Mayonnaise)

For the aïoli (garlic mayonnaise), crush the peeled garlic cloves in a mortar together with a strong pinch of salt or chop them very finely with a chopping knife.

In a bowl, beat the egg yolks well with the garlic. Now add the oil, first drop by drop, then in a thin stream, beating constantly with a whisk or blender. Always add just enough oil to thicken the sauce. When the sauce has a mayonnaise-like consistency, season with a little lemon juice and salt.

Pour the aïoli (garlic mayonnaise) into a small bowl and serve.

Preparation Tip:

USE: with fish dishes, snails, shellfish and as an addition to tapas buffets or hors d'oeuvres platters. TIPS: If the Aïoli mayonnaise curdles, mix in some store-bought mayonnaise. Of course, it is even easier to stir garlic and lemon juice into a pre-made mayonnaise. In many recipes, white bread soaked in milk is also mixed with the egg yolk to make the aïoli even creamier.

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