Aioli - Fresh Garlic Sauce
Aliol is a Spanish sauce often used to accompany fish and seafood, but traditionally made without egg yolks. The French version Aioli is basically a home made garlic mayonnaise. Both are know as the same and both divine with deep fried Squid.
Preparation time: 20 minutes Quantity: Makes 400ml or so/large jar
Ingredients
2 egg yolks - large
2 cloves garlic-crushed
1/2 fresh lemon Juice
2 teaspoons Dijon mustard
3/4 pints / 400 ml olive oil
(or a mix of vegetable oil and olive oil)
6-8 twists black pepper
touch salt
Method
- Whisk the egg yolks, with the garlic, lemon and mustard
- Slowly pour/ drizzle in the oil, whisking all the time
- Till smooth, pale yellow, thickened and spoon firm
- Season to taste and serve
- Gets better and better, will keep for a few days