Recipe: Aioli sauce

Name: Aioli sauce
Prep time: 10 min
Total time: 10 min
Cuisine: French
Ingredients: 2 egg yolks; 6 cloves garlic, germs removed; salt and cayenne pepper; 1.25 cups (30 cl) olive oil; a few drops of lemon juice

By chef patrick Asfaux 4.8/5 (36 reviews) · 🍳 24 made it

Recipe Aioli sauce - Chef Patrick Asfaux — Photo: Aftouch-cuisine

Prep 10 min

Total 10 min

Aioli sauce pairs with fish, southern cuisine, and also pure indulgence on little toasted croutons. Plan for 6 cloves of garlic, germs removed, for 2 egg yolks. The 30 cl of olive oil is added drop by drop at the start, or the mayonnaise will break. Warm water at the end of preparation changes everything: it stabilizes the sauce and prevents it from breaking down.

Ingredients

2 egg yolks
6 cloves garlic, germs removed
salt and cayenne pepper
1.25 cups (30 cl) olive oil
a few drops of lemon juice

Step-by-step directions

1 To succeed with this aioli sauce, it is important to ensure that all ingredients are at the same temperature before mixing them. Take them out of the refrigerator 1 hour before preparation.

2 In a bowl or mortar, pound 6 cloves of garlic with the germs removed, salt, season with cayenne, add 2 egg yolks, build the mayonnaise with the olive oil, then add a few drops of lemon juice.

3 The trick: at the end, stir in a teaspoon of warm water to your aioli sauce, this will prevent it from breaking down.

A chef's advice

In Provence, some chefs crush garlic by hand in a stone mortar, without egg yolk at first. They add a little bread crumb soaked in warm water, then build it like a real mayo. It gives a finer texture, almost creamy. It's a matter of tradition: everyone swears by their own version.