Aioli


Garlic, garlic, oh and did I say... garlic? This classic Spanish garlic sauce is a summer staple. It can be used as a dip for fried fish like chipirones and calamares, or topped on toasted bread. The mayonaise like sauce is creamy, tangy and just delicious.

Ingredients

Garlic cloves

2

Salt

1 tsp

Dijon mustard

1 tsp

Extra virgin olive oil

200ml

Lemon juice

1 tbsp

Kitchen Stuff

Whisk


Mixing bowl


Grater/Zester/Garlic press

Directions

  • Grate your garlic cloves, or put them in a garlic press. Mix the crushed garlic with half of the salt.
  • In a bowl, add the egg yolks, the garlic mixture and the mustard and mix together with a whisk.

  • Slowly add in 150ml of the the EVOO and make sure that you have a thick and creamy emulsion.

  • Add in the rest of the salt and half of the lemon juice. Whisk everything together

  • Add in the rest of the EVOO and taste. If you want you can add the rest of the lemon juice and season with black pepper.
  • Is your mixture too thin? Add more fat, this will thicken the emulsion.
  • Is your aioli broken? Don’t worry! Put an egg yolk in a clean bowl and slowly whisk in the broken aioli.