Aioli (Provencal Garlic Mayonnaise)

Aioli is the garlic mayonnaise of Provence, made by emulsifying olive oil into pounded garlic and egg yolk until thick and glossy. It is served alongside poached vegetables, fish, and boiled potatoes as part of the Provencal spread called grand aioli.

Ingredients

• 4 garlic cloves, minced or pounded to a paste
• 1 large egg yolk, room temperature
• 1 teaspoon Dijon mustard
• 1 cup olive oil (light, not too strong)
• 1 tablespoon lemon juice
• Salt, to taste

Instructions

1. Make a paste
   Pound the garlic with a pinch of salt in a mortar (or mince very finely) until it forms a smooth paste.
2. Start the emulsion
   Whisk the garlic paste with the egg yolk and mustard in a bowl until combined.
3. Add the oil slowly
   Whisking constantly, add the olive oil drop by drop at first, then in a thin steady stream, until the sauce thickens.
4. Season
   Whisk in the lemon juice and season with salt to taste.
5. Serve
   Serve at room temperature alongside poached vegetables, boiled potatoes, or grilled fish.

Add the oil too fast and the emulsion can break, so patience matters more than speed here.