aioli

Aioli

aioli
aioli

Estimated reading time: 2 minutes

Aioli is a great little condiment just like mayonaisse made from olive oil, egg yolks and garlic that came from Provence but is used in Spain and other Mediterranean countries. Besides being used a condiment/dip, aioli is used to both flavour the dish you use it in as well as to thicken it, as in the Bisquebouille Avignon at the end of this post.

A very easy thing to do and I love making small batches with just one egg yolk as and when I need it. You could use a blender to make it but when making small portions, I whisk it all by hand.

It is quite garlicky, you could reduce that if you like or even add other flavours that strike your fancy, be it some chilli, herbs or spices.

Shall we get our aprons on?

Bisquebouille Avignon
Bisquebouille Avignon
aioli

Aioli

Super quick and easy aioli recipe, a French garlic mayonaisse used as a dip and to thicken and flavour dishes.
5 from 1 vote
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Course: Condiments
Cuisine: Italian
Keyword: condiment, eggs
Prep Time: 5 minutes
Total Time: 5 minutes
Calories: 2341kcal
Author: Azlin Bloor

Ingredients

  • 3 cloves garlic crushed
  • 2 egg yolks
  • 250 ml extra virgin olive oil
  • 1 pinch Dijon mustard
  • 1 generous pinch salt
  • 1 tsp lemon juice

Instructions

  • Place the egg yolks, garlic, mustard and salt in a small blender/food processor and with the machine running, drizzle the olive oil through the feeding tube. Or else, do it all by hand, as I do and add the oil a little at a time, whisk to blend before each new addition of oil.
  • When it's all blended in, add the lemon juice and mix well.
  • Taste and season with more salt if needed and pepper if you like.

Nutrition

Calories: 2341kcal | Carbohydrates: 5g | Protein: 6g | Fat: 260g | Saturated Fat: 38g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 187g | Cholesterol: 391mg | Sodium: 423mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 521IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 3mg

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