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.
3 large cloves garlic, crushed
2 egg yolks
250ml extra virgin olive oil
pinch Dijon mustard
generous pinch salt
1 tsp lemon juice
1. 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.
2. When it’s all blended in, add the lemon juice and mix well.
3. Taste and season with more salt if needed and pepper if you like.