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Aioli

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Antonizoon edited this page Aug 13, 2014 · 3 revisions

Ingredients

  • 1 litre olive oil
  • 10 garlic cloves
  • 3 egg yolks
  • salt, pepper

Making it

  • open one bulb, take the good cloves, and leave all the dried or blemishes away
  • peel them, cut them in two and remove the central germ
  • roughly crush them in a mortar
  • use the pestel to finely crush them
    • incorporate a bit of salt and grind until you obtain a smooth paste
  • without stopping the pestle, start adding the egg yolks and oil
    • keep the movement regular and steady, or it will not give a good emulsion
    • you may add a sip of lemon juice and hot water if you want
  • keeping the move, slowly add sips of oil, being careful the emulsion does not collapse
  • when the mix starts becoming thicker and peeling off the mortar's edges, you can start adding oil in greater quantities
  • the finished product should be shiny, ripe with oil, and solid enough that the pestle holds straight in it without moving

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