Garlic Mayonnaise (French Aïoli)

Aïoli is a thick emulsion sauce made from olive oil flavoured with crushed garlic. It often accompanies a bourride, a fish soup, or is served with potatoes and cod (French Morue). There are as many recipes as there are families in Provence. This recipe is for traditional aïoli, which is made with uncooked egg yolks.

1 head garlic, chopped (8-10 cloves)
coarse sea salt
3 large egg yolks, at room temperature
1 cup extra-virgin olive oil
2 Tbsp. lemon juice, freshly squeezed
½ cup vegetable oil

In a mortar, pound the garlic cloves with 1 tsp. of sea salt until a thick paste forms. Scrape the mixture into a glass or stainless steel bowl, stir in the egg yolks and let stand for 5 minutes.

Set the bowl on a damp kitchen towel (to hold the bowl steady) and begin whisking in the olive oil a few drops at a time. Slowly add ½ cup of the olive oil, whisking constantly; as the aïoli begins to thicken, you can add the oil in a thin stream. When the aïoli is very thick, add 2 tsp. of the lemon juice.

Gradually whisk in another ¼ cup of the olive oil, then 2 more tsp. of the lemon juice. Whisk in the remaining ¼ cup of olive oil, add the 2 remaining tsp. of lemon juice, then whisk in the vegetable oil. When all of the vegetable oil has been incorporated, season the aïoli with lemon juice and sea salt to taste.

Makes 1⅔ cups.

Cook's Note:

• The egg yolks in this recipe are not cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
• Make-Ahead: The aïoli can be tightly covered and refrigerated overnight. Serve chilled.