Aioli sauce

Aioli sauce

Ingredients/Components

• lemon juice - 2 Tbsp
• Dijon mustard - 1 tsp
• Sakai kind, milder smelling - 3 cloves
• egg yolks, gently boiled, 5 to 6 minutes - 2 item
• coarse/sea salt to taste - 1 item
• olive oil, at room temperature

How to make aioli sauce:

With marble mortar and pestle or blender (less gourmet), crush garlic cloves to paste. Add egg yolks and salt; work in the mustard.

Very slowly, a few dribbles at a time, add oil and continue mixing, in same direction. After half the oil is added, add the lemon juice and mix thoroughly. Gradually add remaining oil. If mixture gets too thick, thin with more lemon juice.

*BLKLIN

For crudites and great with vegetable salad. This is very savory with cooked veggies, green salad or raw veggies. You can ignore the fancier directions and the Aioli will still come out delicious and rich. Aioli Sauce is also very good spread on plain boiled slices of eggplant.

Recipe categories: Appetizers, Sauces, Savory sauces.