Condiments, Dressings, Dips, and Sauces, International, Mediterranean, Mediterranean Diet, No Cook, Quick, Vegetarian

Aïoli

Aïoli sauce is made with egg, garlic, salt, and olive oil. The name translates to “garlic and oil” in Catalan/Valencian and Provençal. It is commonly found in the dishes of the Mediterranean coast.

Use this go-to sauce as a flavorful sandwich spread; on seafood or burgers; a dipping sauce for vegetables, artichokes, hard boiled eggs, shrimp, fries, chicken tenders, and steak skewers; or a marinade.

EQUIPMENT: cutting board, chef’s knife, bowl, whisk

Aïoli

Recipe by Anna Stockel Cuisine: MediterraneanDifficulty: Easy
Prep time

15

minutes

Ingredients

  • 2 cloves garlic, peeled

  • sea salt, to taste

  • 1 large egg*

  • 1 tablespoon fresh squeezed Meyer lemon juice

  • 1/2 teaspoon Dijon mustard

  • 1/2 cup extra virgin olive oil

  • freshly ground blacklack peppercorns, to taste

Directions

  • Use a chef’s knife to mince garlic then mash using the flat side of the knife to a paste with a pinch of salt.
  • In a small bowl whisk together the egg, lemon juice, garlic, and mustard.
  • Whisking constantly, add the oil, drop by drop to emulsify the mixture. As more oil is incorporated, add the oil in a stream.
  • Season to taste with salt and pepper. Whisk in more lemon juice (a drop at a time) if desired to taste, or use the lemon juice or filtered water to thin the aïoli, if needed.

Notes

  • *you can make a richer sauce by using the egg yolk only if you have something other use for the white.

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