Garlic sauce (aïoli)

Step 1 of 4

Let the ingredients come to room temperature. Peel the garlic, put it into a mortar and pound it to a smooth paste with the pestle. Add a pinch of salt and the yolk and stir briefly.

  • Raw and undercooked eggs: Salmonella can be inside an intact egg; make raw-egg creams with pasteurised eggs, or hold the cream at 71 °C for 2 minutes.
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8 min

00:00

Ingredients

  • 24 gGarlic, raw
  • 0.4 gSalt, table
  • 17 gEgg, yolk, raw, fresh
  • 270 mlOil, olive, salad or cooking
  • 2 15 ml tablespoonLemon juice, raw
  • 1 15 ml tablespoonBeverages, water, tap, drinking

Method

  1. Let the ingredients come to room temperature. Peel the garlic, put it into a mortar and pound it to a smooth paste with the pestle. Add a pinch of salt and the yolk and stir briefly.
  2. Pour in the 270 ml of oil in a very thin stream while turning the pestle constantly (never stop). After the first 2–3 tablespoons of oil, work in 2 tbsp of lemon juice and 1 tbsp of lukewarm water, then carry on with the oil. The result should be a thick, firm ointment-like paste.
  3. Whenever the sauce becomes too thick again, work in a few drops of water; otherwise the oil separates. If it splits, take it out of the mortar, put a fresh yolk with a few drops of lemon in the bottom and work the split sauce back in spoon by spoon, turning the pestle all the time.
  4. Serve in the mortar or a bowl with poached salt cod, vegetables and hard-boiled eggs (aïoli garni).