Aïoli Provençal

 

Recipe borrowed from:

https://www.saveur.com/article/recipes/aioli/?print=true 

Ingredients 

6 cloves garlic, peeled 

Coarse salt 

2 large egg yolks 

2 cups extra-virgin olive oil 

1 Tbsp. fresh lemon juice

• • • • 

Instructions 

To the bowl of a mortar, add the garlic and a generous pinch of salt. Use the pestle to pound the mixture into a smooth paste. Working with the pestle or a whisk, beat the egg yolks into garlic until the mixture is thick and pale yellow. Begin adding the oil a few drops at a time, beating

continuously, until the sauce begins to emulsify. (The flow of oil can be increased to a fine streamas the sauce comes together.) Once all the oil has been added, add the lemon juice a teaspoon at a time to thin, if desired. Season to taste with salt. Use immediately, or transfer to an air

tightcontainer and refrigerate for up to 3 days.