Aïoli

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olive magazine

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Recipe by olive magazine

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1. Either put the garlic and salt in a pestle and mortar or a blender and whizz. Then add the egg yolks and whizz again. Now add the oil in a steady stream with the motor running until you have a thick mayonnaise. Season and add the mustard and lemon juice.

Per serving

451 kcalories, protein 2.1g, carbohydrate 0.7g, fat 48.9 g, saturated fat 7.3g, fibre 0.1g, salt 1.36 g

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• Deme

  03 March 2009

  Deme commented on this recipe

  very easy to make but a little too solid. Very tasty.

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Ingredients

• 2 garlic cloves , crushed
• 1 tsp salt
• 2 egg yolks
• 200ml extra-virgin olive oil
• 1-2 tbsp Dijon mustard
• 1 lemon , halved

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 2 garlic cloves , crushed
• 1 tsp salt
• 2 egg yolks
• 200ml extra-virgin olive oil
• 1-2 tbsp Dijon mustard
• 1 lemon , halved

Per serving

451 kcalories, protein 2.1g, carbohydrate 0.7g, fat 48.9 g, saturated fat 7.3g, fibre 0.1g, salt 1.36 g

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