Aïoli
cooking.nytimes.com
Claimed by Richard Olney
Serves 8 · 2 of 5 items checked · 4 aisles
Produce
Dairy & Eggs
- Checked by Richard Olney
Oils & Vinegars
Spices & Seasoning
- Checked by Richard Olney
Recipe by Richard Olney
Garlic pounded to a paste and emulsified with olive oil into a pungent Provençal mayonnaise.
Olney made aïoli in a mortar, pounding the garlic with salt and adding oil drop by drop until the sauce thickened. It is the centerpiece of a grand aïoli, served with salt cod, boiled vegetables, and bread.
The dish
2 of 5 items checked
cooking.nytimes.com
Claimed by Richard Olney
Serves 8 · 2 of 5 items checked · 4 aisles
Pound the peeled garlic with a pinch of salt in a mortar until it is a smooth paste.
Work in the egg yolk, then add the olive oil a few drops at a time, stirring constantly, until the mixture begins to thicken.
Continue adding the oil in a thin stream until the aïoli is thick and glossy. If it threatens to split, add a few drops of lemon juice.
Season with more lemon juice and salt to taste. Serve with fish, boiled vegetables, and crusty bread.
Adapted from Simple French Food. View a published recipe at NYT Cooking (opens in a new tab)
A cookout in Provence · Provence, France