4 to 8 cloves garlic, peeled and minced
1/4 tsp. salt
1 Tbs. lemon juice
2 egg yolks
1 1/2 cups olive oil
1 Tbs. cold water
Preparation:
Combine the garlic, salt, lemon juice, and egg yolks. Whisk together. Gradually whisk in olive oil a teaspoon at a time. When about 1/2 cup of oil has been beaten in, the sauce should have thickened to a thick cream. Add the remaining oil by tablespoons, beating constantly. If the mayonnaise becomes too thick to beat easily, thin it from time to time with the cold water. Adjust seasoning with salt and pepper.
Serving Suggestion:
Aioli is a great sauce for fish and lamb.
Variation:
Use aioli as a base for tarragon or cilantro aioli by adding 1 tablespoon of the fresh, chopped herb to the base. For a spicy aioli, add some Vietnamese hot sauce to the base.
See: Paprika Rosemary Chicken and Fries
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