Aioli is a Mediterranean sauce made of garlic and olive oil and, in the southern French region of Provence, eggs are added. Using a mortar and pestle, pound 2 to 4 cloves of garlic to a paste and beat in 2 egg yolks. Stir constantly in one direction with the pestle. As the sauce begins to emulsify, add 1 cup of olive oil in a steady stream until incorporated. Wisk in 1 teaspoon Dijon mustard and 1 teaspoon lemon juice id desired. - AsNotedIn
| Particulars for : | |
|---|---|
| Food Attribute | Aromatic |
| Product Kind | Food |
| Food Attribute | French Food |
| Food Type | Sauce |
| Food Category | Victual |
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