I spent a lot of my youth in the South of France with my family.
Anytime I eat a dish rich in olive oil and garlic I’m reminded of the fantastic French dishes we ate there. So simple and rich in flavour.
Aioli is one of those dishes. It is basically a garlic mayonnaise, as it’s a traditional Provençal sauce made from garlic, olive oil and egg.
I love how simple and natural it is, and it makes a fantastic dip or dressing to serve with lunch or dinner.
The last time I made this at a dinner party, people dipped everything in to it! Potatoes, bread, hey why not?
Aioli served in restaurants tends to be very thick like mayonnaise, but I tend to like mine a little more like a dressing. I also like to add a little red wine vinegar to thin in out and add some acidity.
If you’re looking for a little something to add to your meal, this is it. Just make sure you have some great veggies and bread on hand for dipping!
- 2 garlic cloves
- 1 large egg yolk
- 2 teaspoons fresh lemon juice
- ½ teaspoon Dijon mustard (I use the seedy kind)
- ½ teasponn Red wine vinegar
- ¼ cup olive oil
- Salt to taste
- Cut up garlic to a paste with a pinch of salt using a large knife or a mortar and pestle.
- Whisk together yolk, lemon juice, vinegar and mustard in a bowl with a fork or whisk.
- Slowly add oil to yolk mixture, whisking constantly, until it all comes together.
- Whisk in garlic and add salt and pepper.