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simple aioli

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This "garlic mayonnaise", is a traditional aioli, inspired by the cuisine of Haute Provence, and shows the region's simple way of making this recipe using local ingredients to celebrate the harvest of the garlic. This will keep in the refrigerator for 3 days.

(1 rating)
yield serving(s)
prep time 5 Min
method Food Processor

Ingredients For simple aioli

  • 6 clove
    garlic, crushed and peeled
  • coarse salt
  • 2 lg
    egg yolks
  • 2 c
    olive oil
  • juice of 1 lemon

How To Make simple aioli

  • 1
    With a mortar and pestle, pound garlic and a good pinch of salt into a smooth paste. With the pestle or a whisk, beat the egg yolks into the garlic until mixture is thick and pale yellow.
  • 2
    Add the olive oil a few drops at a time and whisk continuously. (you can put in blender and blend as you slowly drizzle in the olive oil). The flow or oil can be increased to a fine stream as sauce emulsifies. Whisk in all the oil.
  • 3
    Add lemon juice a teaspoon at a time to thin, if desired. Season to taste with salt. Simple, but great on my -Flavorful Challah Bread recipe when making sandwiches of your choice.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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