Garlic, Olive Oil, Eggs: Aioli...

You may ask, how is this different from garlic mayo that I can just get out of a bottle from the supermarket? Well, it really is. First off, the supermarket garlic mayo will most probably not be made out of olive oil. And a really good Aioli needs olive oil. And if you want to be a real stickler for tradition actually all that is put in aioli is olive oil and garlic - not even eggs, which is a bit too hefty for my tastebuds, if I am to be honest. But when it comes the eggs, oil, garlic, lemon juice version that is in the recipe below, I could eat jars of the stuff!

Aioli originated in the Mediterranean, however the exact origins of the sauce are disputed, said to be either from the south of France or eastern Spain regions. The name ‘aioli’ itself is a compound of the words ‘garlic and oil’ in Catalan and Provencal languages. But there are even more variations as you travel around the Mediterrenean. Here, for example, we have a variety that is made out of garlic, olive oil and finely ground walnuts that we call "tarator".

The sauce is eaten with fried fish and seafood, especially fried calamari here in Turkey (not just the local vrsion but also the garlic mayo type). But you can also eat it with boiled vegetables or boiled eggs. And of course it is a great sauce for raw vegetable dips. And, it is also great just spread on fresh bakery bread.


INGREDIENTS
  • ½ small clove garlic , peeled
  • salt
  • freshly ground black pepper
  • 1 large free-range egg yolk
  • 1 teaspoon Dijon mustard
  • 285 ml extra virgin olive oil
  • 285 ml olive oil
  • lemon juice to taste

INSTRUCTIONS
  • Smash up the garlic with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl). Place the egg yolk and mustard in a bowl and whisk together, then start to add your oils bit by bit. Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts. When the mixture thickens, add lemon juice. When all the oil has gone in, add the garlic and any extra flavours (see above). To finish off, season to taste with salt, pepper and a bit more lemon juice, if needed.


Shamelessly filched from: 
Thank you Jamie Oliver! :-)

Images: Unsplash, Pexels and Freepik.


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