Aioli (Spanish garlic mayonnaise)

Place a yolk and a tablespoon of spicy mustard in a small (previously refrigerated!) Ceramic bowl and mix. Then, with constant and not too fast stirring in only one direction add dropwise olive oil. Depending on egg size and perseverance of the stirrer egg and mustard bind the oil to a thick mass, the more oil is bound the better.

If the mass starts to streak, stop adding oil and stir until it picks up again without panic. Otherwise the stuff coagulates. If the mayo is quite stiff, it may take up to 0.2 liters of oil, stir in salt, white pepper, lemon juice and plenty of crushed garlic (6-8 toes).

Goes well with lamb, fish and other Mediterranean dishes - but is not easy and needs some practice.

AIOLI | ALLIOLI | ALIOLI | GARLIC MAYO RECIPE BY SPANISH COOKING | March 2024