Aïoli Sauce Recipe
Provencal French cuisine
Aïoli is a Provencal garlic sauce (the name Aïoli is Provençal) used, like a mayonaise, on a variety of dishes, including boiled potatoes, fish, and cold lamb.
olive oil [huile d'olive]
1 raw egg yolk [jaune d'oeuf]
1 cooked egg yolk [jaune d'oeuf]
In a mortar, crush the garlic into a fine paste. Add the egg yolks and salt lightly. Mix in the olive oil very slowly until you obtain a smooth paste.
We've personally only made this in small quantities, without much measurement. Some of the recipes we've seen list other quantities:
- (4 people) 6 cloves garlic; 1 egg yolk; 1/2 litre olive oil
- (6 people) 12 cloves garlic; 2 egg yolks; 1/2 litre olive oil
|Conversions||30 g = 1 oz = 2 Tbs||180 g = 6 oz = 3/4 cup|
|1 kg = 2.2 lbs||1 lt = 1.06 qt||60 g = 2 oz = 1/4 cup||225 g = 8 oz = 1 cup|
|0.45 kg = 1 lb||0.95 lt = 1 qt||115 g = 4 oz = 1/2 cup||450 g = 16 oz = 1 pint|