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Aioli

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Creamy, emulsified, highly versatile sauce. It can take some practice to make, but once you get it. You will be delighted with a sauce that has a variety of applications. Aioli is made with simple ingredients making it cheap to produce, over the inferior expensive bottled alternative. Best made with room temperature eggs; if you grab them straight from the fridge, place them in a bowl of warm water to bring their temperature up.

  • Total Time: 5 minutes
  • Yield: 500 Ml 1x

Ingredients

Units Scale

1 Egg Yolk (Room temp)

1 Whole Egg (Room temp)

1 Tsp Dijon Mustard (See note 1)

250 ml Olive oil

250 ml Canola Oil

Splash white wine vinegar

Seasoning to taste

Instructions

1. Place egg yolk and whole egg into mixing bowl. Whisk to combine. Add mustard, seasoning and splash of vinegar. Whisk.

2. Slowly pour in oil while whisking, once it starts to thicken and become stable you can pour the oil quicker. If you pour it quicker before its stable you risk splitting the sauce.

3. Keep pouring oil until you reach a thick creamy sauce. If it gets too thick you can add some water. Adjust the seasoning. You’re done. From here you can take it further with fresh herbs, gherkins, red pepper puree or any other flavours you can think of.

Notes

Note 1 

You can use any mustard at this stage. Then, depending on your preference, try different mustards.

  • Author: Bradley Cameron
  • Prep Time: 5
  • Category: Sauce
  • Method: Emulsion

Keywords: Aioli, sauce, creamy, condiment, accompaniment, side

Find it online: https://camscookery.com/aioli/