← Back to Search Results
French
Quick Aioli

Photo by:
Comments: 0
 

Recipe

This rich, creamy, garlicky sauce is delicious with fish.

Yield: 450ml (15 fl oz)
Prep time: 10 Mins

Ingredients

  • 2 tbsp white wine vinegar
  • 1 large egg
  • 2 large egg yolks
  • 1 tbsp Dijon mustard
  • ¼ cup olive oil
  • 3 garlic cloves, crushed
  • 2 tbsp fresh lemon juice
  • Salt and freshly ground black pepper

Directions

1. Place the vinegar, egg, egg yolks, and mustard in a food processor. Blend until combined. With the motor running, pour in the oil in a steady stream.

2. When the sauce is thick and creamy, add the crushed garlic and lemon juice, and process until well combined and smooth. Season to taste with salt and pepper.

Variation:

Classic Aioli: To make this sauce by the traditional method, place the vinegar, egg, egg yolks (all at room temperature), and mustard in a bowl set on a folded kitchen towel. Using a balloon whisk, beat until thick. Add the oil, drop by drop, whisking constantly. Whisk in the remaining oil, 1 tbsp at a time. Whisk in the garlic and lemon juice, and season with salt and pepper.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 10 servings and 1/2 teaspoon added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

69kcal (3%)
10mg (1%)
2mg (3%)
20mcg RAE (1%)
21mg
2mg
1g
0g
0g
1g
63mg (21%)
142mg (6%)
1g (6%)
7g (11%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
lucid-food Lucid Food
by Louisa Shafia
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
cook-with-jamie Cook with Jamie
by Jamie Oliver
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
west-coast-cooking West Coast Cooking
by Greg Atkinson
mexican-everyday Mexican Everyday
by Rick Bayless
martin-yans-china Martin Yan's China
by Martin Yan
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?