lunch · vegetarian · gluten-free · dairy-free
Garlic aïoli
Classic Provençal garlic emulsion of mashed garlic, egg yolk, lemon and olive oil.
- Time
- 15min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Mash garlic and salt to a paste in a mortar or with a knife.
-
2
Whisk in the yolk and lemon.
-
3
Add oil a few drops at a time, whisking constantly, until it thickens.
-
4
Stream in the rest of the oil, thinning with water if it gets too stiff.
-
5
Season and use within 3 days.
