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
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.
