- Organic Bound
Aioli is a staple condiment of the Provence region of southern France, a super garlicky mayonnaise that is used to complement soups, vegetables, and meats. Try it with French fries, grilled fish, or soft shell crabs, or use a dollop or two to jazz up potato or tuna fish salad. For another variation, add grated citrus zest to a less garlic-infused aioli for a bright, clean note of flavor.Because this is an uncooked, egg-based sauce, aioli should be kept refrigerated. Any unused portion should be discarded after 3 days.
|4 large||garlic cloves (peeled)|
|1 tablespoon||fresh lemon juice|
|1 teaspoon||Dijon mustard|
|2 large||egg yolks|
|1/4 cup||fresh soft bread crumbs|
|1/4 teaspoon||white pepper|
|1/4 cup||cold water|
|1 1/4 cups||extra-virgin olive oil|
Combine the garlic, lemon juice, mustard, egg yolks, bread crumbs, salt, and pepper in a blender or food processor and process to a paste, about 1 minute.
Add the water and process again until smooth. With the machine running, slowly add the oil in a slow, steady stream. Transfer the aioli to a clean container, cover, and refrigerate for up to 3 days.