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Aïoli Provençal Ail

Provence's magnificent garlic mayonnaise — a properly made aïoli uses only garlic, egg yolks, and olive oil, pounded into an unctuous, ivory emulsion.
Print Recipe
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Side Dish
Cuisine: French
Servings: 8 servings
Calories: 280kcal

Ingredients

  • 6 large garlic cloves peeled
  • Fleur de sel
  • 2 egg yolks (room temperature)
  • 250 ml extra-virgin olive oil (room temperature)
  • 1 tsp lemon juice
  • White pepper

Instructions

  • Pound garlic cloves with a pinch of fleur de sel in a large mortar until a completely smooth paste forms.
  • Add egg yolks. Pound and stir to incorporate fully.
  • Add oil one drop at a time, working the pestle constantly in circular motions.
  • After 50ml of oil has been absorbed and the emulsion is stable, pour remaining oil in a thin trickle.
  • Add lemon juice. Season with salt and white pepper.
  • If too thick, add a few drops of warm water.
  • Serve at room temperature. Refrigerate any remaining aïoli up to 3 days.

Nutrition

Serving: 1serving | Calories: 280kcal | Protein: 2g | Fat: 30g
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