electronic Gourmet Guide

Aioli Sauce




Crush the garlic extremely well, add the egg yolk and salt. Add olive oil, very slowly, in a thin stream, while beating. As the emulsion forms, oil can be added faster.

Add the lemon juice and reseason. This works well in a small cuisinart or blender, but it gets lost in a large one.

Notes: Excellent with cold fish


Steve's Olive Oil Recipes

About Olive Oil

* These recipes are courtesy of the International Olive Oil Council.


All About Olives & Olive Oil


© 1996, Steve K. Holzinger. All rights reserved.


This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.

This page modified February 2007