Aioli Recipe | A Tasty Cold Emulsified Sauce

Aioli Recipe (aye-awe-lee) is one of the most popular on the French Riviera.

In fact it is a kind of Garlic Mayonnaise.

The name comes from Provencal alh - “garlic” and “ņli “- oil.

It is a cold emulsified sauce (link TOO) made of virgin olive oil and as much garlic as you can take!

It is a cold emulsified sauce (link TOO) made of olive oil and as much garlic as you can take!

Egg yolk is a used. The classic recipe is made without egg, though many recipes use it.

Eggs are commonly added for the ease of mixing and are used as emulsifiers even if garlic has already emulsion properties.

There are many variations, such as the addition of Dijon mustard or lemon or lime juice (if adding thiese are a common variation of the basic aioli).

Ingredients should be combined with a whisk: the oil and the Dijon mustard and/or the lemon juice added slowly with whisking to create the emulsion.

Different flavours for different tastes!

This sauce is insanely addictive and is very efficient in warding off vampires!

In France, this sauce is traditionally served with seafood, fish soup, and croutons.

In Malta, arjoli or ajjoli is commonly made with the addition of either crushed tomato.

In Australia it is commonly eaten with hot chips, it is delicious!

In the valleys of Italy it is served with potatoes boiled with salt and bay laurel.

On the French Riviera – Cote d’Azur, it is: Le Grand Aļoli which designates a complete dish.

It consists of various boiled vegetables (usually carrots, potatoes, and green beans), boiled fish (normally, desalted salt cod), and boiled eggs served with the Sauce of the same name.

Below you have the Recipe of the Sauce and the recipe for the complete dish;

The sauce is usually served at room temperature.

By the way it should be Aïoli - Garlic Mayonnaise in French but these days it is commonly written aioli, so I write it that way in the website.

Tips:

1 - Like for the mayonnaise or other sauces with eggs if you do not want to succeed use eggs always at the room temperature. Take your eggs out of the fridge half an hour before making your sauce.

2 - I make my Garlic Mayonnaise Sauce with the first garlic of the season, which is very tender and does not overpower.

Aioli Recipe - 10 Pictures

It is the more commonly recipe with egg yolks as shown below.

	1 - Ready?
	2 - Skin the garlic and place it in the mortar.
	3 - Grind your garlic cloves down to a paste with a little salt.
	4 - Quantities? A bulb of garlic for 2 cups of oil and an egg yolk or even the whole egg.
	5 - Here I'm using a stone mortar it gives a different taste to the aioli (to my point of view!).
	6 - Add 1 egg yolk (or the whole egg)...
	.7 - .. and grind... ... and grind... ... and grind... !
	.8 -..until you have a smooth paste. The "aioli traditionalists" will tell you that you don't have to add an egg yolk into an aioli, but I'd love to see how stiff they can get their aioli without an emulsifier!
	9 - Now for the delicate part. We have to emulsify the oil with the garlic and egg mixture. Emulsifying means mixing two substances that don't mix with the help of some agent, here the egg yolk, as an emulsifier. We need to get a million tiny oil droplets mixed into the water - an oil-in-water emulsion. If we just mixed 2 cups of oil with the eggs, we would get a water-in-oil emulsion that would not be very pleasing to the eye. Start pouring a small stream of oil into the eggs and whisk.
	10 - The additions of the ingredients must be slow to start and then can be faster once the initial emulsion has formed. You'll have better results with a whisk rather than using a pestle. Continue to gradually add the oil, whisking constantly. Your Garlic Mayonnaise Sauce should be done by now! How does it look? Enjoy!

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Here was the Aioii Recipe Sauce, below is the Le Grand Aioli Recipe.

Le Grand Aioli Recipe - Complete Dish

Ingredients

Serves 6

• 1 kg of cod.

• 500 grs of whelk.
• 6 violet artichokes.
• 6 hard-boiled eggs.
• 400 grs of green beans.
• 4 carrots.
• 6 potatoes.
• 6 tomatoes.
• 5 cloves of garlic.
• 1 egg separated.
• Olive oil.
• Salt and pepper to taste.

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How to

• Wash and peel the vegetables and cook separately.
• De-salt the cod overnight before poaching.
• Cook the whelk in salted water.
• Arrange the cod, whelk, vegetables and hard-boiled eggs cut in half and tomatoes quartered on a platter.
• Serve the Aioli Sauce separately.

• Enjoy !
  

Add your yown Aioli Recipe here

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