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Mediterranean

Aioli

The garlic sauce of Provence: cloves pounded to a cream with coarse salt in a mortar, bound with egg yolk and worked slowly with fruity olive oil until it stands up on the pestle. Serve with poached salt cod, boiled potatoes, green beans or grilled fish.

SidesVegetarianUnder 400 kcalUnder 20g carbsUnder 30 min
15 minMedium131 kcalper serving
Aioli

Method

  1. Take the egg out of the fridge at least 30 minutes ahead: a cold yolk and cold oil are the usual cause of a split aioli. Rinse and dry a marble or wooden mortar.
  2. Put 2 peeled garlic cloves in the mortar with 0.25 tsp coarse sea salt and pound with the pestle, pressing and turning rather than hammering, for 2-3 minutes until you have a smooth ivory-white cream with no visible fibres. The salt is the abrasive that does the work.
  3. Add 1 egg yolk and stir it into the garlic paste with the pestle for about 30 seconds, always in the same direction, until the mixture is glossy and slightly thickened.

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Per serving

131kcal
6gprotein
3gcarbs
11gfat
0gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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