Aïoli
By
Grégory Marchand
Chef
Ingredients
(1 people)
- 1 egg yolk
- 1 tbsp mustard
- 30 ml (2 tbsp) wine vinegar
- 100 ml (6 3/4 tbsp) olive oil
- 100 ml (6 3/4 tbsp) vegetable oil
- 2 cloves garlic confit, puréed
- juice of 1 lemon
- salt
- freshly ground pepper
Instructions
Combine the egg yolk, mustard, and vinegar in a mixing bowl. Gradually add the oils in a thin stream while whisking vigorously. Add the garlic confit. Season with the lemon juice, salt and pepper.
