Traditionally, Aioli is served in France with boiled fish or crudites, raw vegetables. Put the prepared Aioli in a serving bowl and surround with bowls of raw carrot sticks, scrubbed celery stalks, small new potatoes, boiled and halved, and raw cauliflower flowerets. Guests dip these in the Aioli.
3 garlic cloves, crushed
1 slice of white bread, crusts removed, soaked in water and squeezed dry
1 egg yolk
150 ml (1/4 pint) olive oil
1 tbsp lemon juice
Salt and freshly ground black pepper
1 tbsp boiling water to finish
1. Put the crushed garlic cloves in a mixing bowl with the bread and mash together with a pestle or wooden spoon until thoroughly combined. Beat in the egg yolk with a fork.
2. Add the oil to this mixture, drop by drop at first, beating until the mixture begins to thicken. The oil may then be added in a thin steady stream.
3. When all the oil is incorporated, stir in the lemon juice and add salt and pepper to taste.
4. Finish by stirring in the boiling water.
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