Salsa Aïoli
Salsa Aïoli is a garlicky mayonnaise, and I occasionally get requests for it, perhaps because the name sounds Italian. It's not, however, but rather French, and to be more precise from Provence. What to do with it? Do as the French do (and Italians, especially those living close to the French border, which used to be much further west than it is now), and enjoy it with boiled fish, meats, and vegetables, including blander fare such as potatoes. It also works very well with grilled or boiled meats and vegetables, and this makes it a perfect addition to a summer barbecue.
- 1 cup (250 ml) olive oil
- 4 cloves of garlic, finely minced
- The juice of half a lemon
- An egg yolk
- Salt & pepper to taste
Combine the egg yolk and the garlic in a bowl, and season them with salt and pepper. Add the oil a few drops at a time, stirring briskly with a whip, and when the sauce reaches the consistency of mayonnaise, stir in lemon juice to taste, then the remaining oil. Check seasoning and it's ready.
A note: Since the sauce is emulsified, like mayonnaise, it may behave like mayonnaise, and refuse to set well if there's a thunderstorm brewing when you make it.
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The sauces index