Provençale Aioli Sauce
An aioli sauce made of garlic and olive oil from Provence.
Equipment
Ingredients
- 6 cloves of crushed garlic
- 2 egg yolks
- 25 cl of olive oil (1 cup)
- 1/2 lemon, squeezed for juice
- pinch of salt and pepper
- 1 teaspoon of dijon mustard (optional)
- 3 tablespoons of sriracha (optional)
Instructions
- Peel the garlic and then crush it in a mortar with a pestle. `
- In a bowl, whisk in the egg yolks and gradually add the olive oil until you make a mayonnaise-like sauce.
- Add in the crushed garlic, salt, pepper, and lemon juice, as you mix and whisk.
- Set aside once the aioli is smooth and serve when ready.
Notes
Adjust the garlic taste of the aioli based on personal preference. If you do not want as strong a garlic taste, reduce the amount of garlic and instead add a teaspoon of French dijon mustard.
Nutrition
Serving: 1gCalories: 102kcalCarbohydrates: 11gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 92mgSodium: 68mgFiber: 1gSugar: 8g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
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