- 4 cloves of garlic
- 1 teaspoon sea salt
- 2 egg yolks
- 1 tablespoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1 cup of extra virgin spanish olive oil
In traditional version of this sauce actually they dont use egg yolks, but egg yolks helped the mixture consistency so we use in this recipe. Feel free to omit the eggs, but be ready to work! Aioli sauce has plenty of garlic if the garlic taste is not enough do not hesitate to add extra.
After we have peeld the garlic, beat well in the small mortar with the salt. In a large bowl add egg yolks, mustard and lemon juice and start whisking. Add the extra virgin olive oil little by little and whisk well in the same time. When preparing the sauce, it is important that the oil is added little by little, otherwise you will have to cut off and have to start over. Once you start to get thicken consistency, add the garlic paste and mix well. Aioli sauce is ready.
2. The Original Spanish Version
If you do not want to use egg yolks, we will start in a small mortar and finising the sauce in the mortar. Beat the garlic together with salt and add 1 tablespoon of olive oil at each time and with circular movements, crushing, mixing and scraping. Continue processing until the olive oil disappears in the sauce and the sauce becomes thick. If the consistency is more thick, to make lightly add a little lemon juice or a few drops of water and continue mixing. Aioli sauce now ready.
In Spanish cuisine they usually served this sauce on fried potatoes in tapas. It is also good for fish and meat dishes, as well as for burgers and vegetable meals. Perfect for garlic lovers.