Aïoli
1 egg yolk : 8 olive oil
by weight Calculator
egg yolk room temperature, ~18g 1
olive oil mild olive oil, ~150ml 8
garlic pounded to paste 2-4 cloves per yolk
lemon juice 1 tsp per yolk
Tips
- Pound garlic with salt to paste first
- Add oil drop by drop initially
- Traditional made in mortar - blender works too
- More garlic than mayonnaise