Aioli
A garlic mayonnaise
Aioli is a variant of mayonnaise with added garlic and lemon juice, originally from Provence in France.
The traditional way of making it is to first make your mayonnaise, then stir in finely chopped or crushed garlic and lemon juice before serving.
If you're using a food processor or blender, the garlic and lemon juice can be 'blitzed' with the egg yolk and vinegar before gradually adding the oil until it emulsifies.
As with mayonnaise, aioli is usually made with olive oil, although other lighter oils can be used if desired.
Aioli goes well with fish, eggs and vegetables, but shellfish such as prawns, crab and lobster make a particularly good match.
Depending on the dish, chopped herbs such as basil or parsley can make a good addition to a basic aioli recipe.
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