Legendary Dishes | Aïoli (garlic, olive oil sauce)

FRANCE

Ideally this creamy sauce should be made with garlic that has reached its optimum flavour. It should be ripe, and the germ should contain no green.

  • 240 ml olive oil
  • 4 cloves garlic, fresh, halved
  • 1 egg yolk
  • Salt
  • Pepper

Pound garlic with egg yolk. Add salt, then pepper and oil. Remove from mortar and whip in remaining oil. Traditionally eaten with poached salt cod, this garlic paste is an accompaniment to almost anything.