Aioli

Description

This sauce works best if all the ingredients are at room temperature. You can thicken the aioli with an egg yolk, but strictly speaking, that would be considered garlic mayonnaise.

Ingredients

• Garlic - 1 head
• Olive Oil - to taste
• Salt - a pinch

Step by Step guide

Step 1

Peel the garlic and crush it in a mortar with a pinch of salt until it forms a paste, or grate it finely. First, remove the core of the garlic by cutting the clove in half.

Step 2

Then, slowly drizzle in the olive oil (it’s not necessary to use extra virgin olive oil; a milder olive oil works perfectly) while continuously whisking in one direction. Throughout the preparation of the sauce, do not change the direction of the whisk.

Step 3

The sauce is ready when it is thick enough to hold a spoon upright.

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