Aïoli

Method

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1. Pound the garlic with the salt in a mortar until it is a completely smooth cream with no fragments left.

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2. Work in the egg yolks with the pestle until the mixture is thick and glossy.

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3. Add the oil drop by drop at first, stirring constantly in one direction. This stage cannot be rushed.

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4. Once the emulsion has visibly taken and thickened, add the oil in a very thin stream, still stirring.

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5. When all the oil is in, the aïoli should be stiff enough to stand a spoon up in.

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6. Loosen with the lemon juice and the warm water.

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7. Taste for salt and serve at room temperature with vegetables and eggs.

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Chef’s Tips

• Everything at room temperature, or it splits.
• A mild olive oil — a peppery one turns bitter when pounded.
• Drop by drop for the first minute. There is no shortcut.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Boiled vegetables
• Salt cod
• Grilled fish

Storage & Reheating

Refrigerated for 3 days. It stiffens; loosen with warm water. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.