Aiolï

Sauce

For 6 people
Time needed to make: 15 min.

Ingredients

• ½ litre of olive oil
• 5 garlic cloves
• 1 egg yolk
• Salt and pepper

For the more seasoned diners among you, why not try making the “real” aiolï  using olive oil and garlic only.

Preparation

1- Peel the garlic cloves and remove the seed.
2- Crush the cloves on a mortar with the salt. The garlic needs to be reduced to a soft and unctuous substance.
3- Add the egg yolk and then every now and then a dash of olive oil. Make sure you keep turning the pestle in the same direction until you obtain a mixture which is slightly solid.
4- When it’s ready the aiolï should be shiny, oozing with oil but solid enough so that the pestle remains upright
 

Storage

Keep the aiolï in a very airtight container in the fridge.