← Back to Search Results
French
Quick Aioli Recipe-1295

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

living-raw-food Living Raw Food
by Sarma Melngailis
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
desserts-4-today Desserts 4 Today
by Abby Dodge
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
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
mom-a-licious Mom-a-Licious
by Domenica Catelli
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
martin-yans-china Martin Yan's China
by Martin Yan
nigella-express Nigella Express
by Nigella Lawson
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?