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Le Cordon Bleu News, 09/29/2011
Recipe: Aïoli
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About this recipe

The Provençal sauce par excellence, aïoli is made from crushed garlic, olive oil and egg yolk. It is easy to make and adds a splash of sun to your recipes. Serve with crudités or seafood, or simply spread onto toasted bread, à la Provençal.

Recipe - Aïoli

Serves: 6

Preparation time: 10 minutes

In this recipe:

  • Garlic
  • Olive Oil


Did You Know?

The mortar, used to crush the garlic and emulsify the sauce, is essential when making this recipe in the traditional Provençal way. Today however, a whisk is commonly used.



4 garlic cloves
coarse salt
1 egg yolk
80 ml olive oil
30 g potato starch

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1. Peel the garlic and use a mortar to crush with the coarse salt to form a creamy paste.
2. Add the egg yolks with some of the oil and emulsify with the pestle.
3. Incorporate the rest of the oil slowly and continue to stir with the pestle. The mixture should be firm.
4. Add potato starch.

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Find out more...

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Olive Oil 250ml
Item: F-03403
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Aïoli by Le Cordon Bleu International BV, all rights reserved

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