Yield: 1 cup
Aïoli was born of olive oil, garlic, and lemon juice, the classic ingredients of the Provence and Languedoc regions of southern France. It evokes the sunny climes of these areas, where it is most often served with a big platter of blanched, seasonal vegetables garnished for a very special occasion with salt cod. Despite what you may have heard, aïoli is actually simple to make, whether by hand, or in a food processor or blender.
There is nothing classic about this recipe because a classic Aoli is made without eggs!. As is clearly stated in the recipe introduction, Aoli is nothing more than a great quality olive oil, garlic paste, salt and lemon juice. Adding eggs may make it very easy to make but the taste and texture are now all wrong. One trick for an Aoli that refuses to bind is to add a small piece of cooked potato to the mortar with the garlic and pound both to a fine paste before adding the oil teasppon by teaspoon at first unil the emulsion has taken. Add more potato and you are on the way to making the Greek Skordalia sauce.
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