French · Main
Aioli
Garlic mayonnaise pounded in the mortar, as dense as ointment — the golden heart of the 'grand aïoli' spread of vegetables, eggs and salt cod
- Prep
- 20 min
- Cook
- 0 min
- Serves
- 8
Ingredients
- Garlic cloves, germ removed — 25 g
- Fine salt — 5 g
- Egg yolks — 2 (40 g)
- Dijon mustard (optional trainer wheels) — 5 g
- Extra virgin olive oil — 150 ml
- Neutral oil — 150 ml
- Lemon juice — 20 ml
- Warm water — 10 ml
- Saffron (optional) — 0.1 g
Method
- Pound garlic with salt in a mortar to an absolutely smooth pomade — 3–4 min of honest work.
- Work in the yolks (and mustard if using) with the pestle.
- Add the oils drop by drop at first, turning the pestle constantly; after it catches, a thin stream.
- Blend the two oils — all extra-virgin turns bitter under the pestle.
- Loosen midway with lemon juice and the warm water; continue to a dense, standing sauce.
- Season; add saffron bloomed in the warm water for colour if you like.
- Rest 30 min at room temperature before serving; use same day.