Sauce Aioli (Provencal Garlic Mayonnaise)
Recipe type: Sauce
Serves: About 2 cups
  • 1 slice stale homemade-type bread
  • 3 TB milk or wine vinegar
  • A heavy bowl or mortar
  • A wooden pestle
  • 4 to 8 cloves mashed garlic
  • 1 egg yolk
  • ¼ tsp salt
  • 1½ cups good olive oil
  • A wire whip
  • 3 to 4 TB boiling water or fish stock
  • 2 to 3 TB Lemon Juice
  1. Remove crusts and break the bread into a small bowl. Stir in the milk or vinegar and let the bread soak for 5 to 10 minutes into a soft pulp. Twist the bread into a ball in the corner of a towel to extract the liquid.
  2. Place the bread and garlic in the bowl and pound with pestle for at least 5 minutes to mash the garlic and bread into a very, very smooth paste.
  3. Pound in the egg yolk and salt until the mixture is thick and sticky.
  4. Then, drop by drop, pound and blend in the olive oil. When the sauce has thickened into a heavy cream, you may switch from a pestle to a wire whip and add the oil a little bit faster. Thin out the sauce as necessary with drops of water or stock, and lemon juice. Sauce should remain quite heavy, so it holds its shape in a spoon.
  5. Correct seasoning.
Recipe by Half Cup of Snark at