Aioli (Provençal garlic sauce)

  • Easy
  • 45 min
  • 5 portions
  • 2 yolks of ecological or free-range eggs
  • 4-6 garlic cloves
  • 250 ml of delicate first pressed olive oil
  • juice from a lemon half
  • salt
  • 1.Put the yolks to a bowl and leave them for 30 minutes in room temperature.
  • 2.Peel the garlic cloves and crush them with a teaspoon of salt in a mortar to get smooth cream.
  • 3.Add it to the yolks and then add olive oil slowly, stirring all the time so that the cream does not curdle.
  • 4.When the yolks are mixed with olive oil, add lemon juice and stir. You can serve it with cooked fish or vegetables.