Aioli Sauce

This classic Provencal specialty combines olive oil, garlic, and lemon juice for a pungent variation of a mayo; in Occitan region of France, it is served with fish soup and croutons. It is a great accompaniment to seafood and / or salads. Try adding mustard for more of a kick, herbs for more flavour.
  • 4 Clove(s) garlic, crushed
  • 2 yolk egg
  • 1 cup light olive oil
  • lemon juice to taste
In a medium bowl, beat egg yolks well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate. 

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