I should have probably started with how to make a basic mayonnaise… but that will be for another time!
This aïoli sauce goes really well in any situation where you might use mayo, just bear in mind that it will have more of a kick to it because of the garlic. You can have it with cold prawns, crudités like carrots, celery sticks, tomatoes, etc. You can even use it for a coleslaw if you want to spice it up a bit, or a potato salad. Or you can have it in a sandwich.
- Eggs - 1 (yoke)
- Mustard - 1 tbsp
- Garlic - 3 cloves
- Milk - 50ml
- Bread - 1 slice
- Olive oil - 100ml
- Sunflower oil - 100ml
- Red wine vinegar - 2 tbsp
- Quickly soak the slice of bread in the milk
- Whisk the yoke, the bread, the mustard with some oil, little by little
- Add the garlic, vinegar, salt and pepper and whisk some more
Get all your ingredients and electric whisks or food processor ready.
First pour the milk into a soup plate and put the slice of bread in it to soak for about 10 seconds. Then tear the bread into smaller chunks and put them in a bowl with the mustard and the egg yoke. Start whisking it all together very quickly, then add the olive oil very slowly. It will quickly thicken up. Then you can add the olive oil faster and faster. If the sauce starts separating again or becoming too liquid them slow down on the oil you're adding.
Once you've finished adding the olive oil you can add the sunflower oil at the same speed. When you are done it's time to season your mayo with a pinch of salt, a pinch of black pepper, the red wine vinegar and the peeled and crushed garlic. Whisk this some more to mix all the seasoning with the rest.
The aïoli is ready! Like mayo the aïoli will be thicker if you put it in the fridge for a couple of hours 😉
Just bear in mind that it won't keep for a long time due to the raw egg in it, and it must be kept in the fridge if you don't eat it all immediately.
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've cooked it. Bon appétit!