Aioli from Chef Paul Gayler
4 servings
15 minutes
Aioli by chef Paul Geyler is a magnificent Mediterranean sauce that serves as an exquisite complement to fish dishes, meat, and fresh bread. Its history roots back to the traditional cuisines of France and Spain, where it is valued for its rich garlic aroma and velvety texture. Aioli is prepared through emulsification—combining egg yolks, Dijon mustard, and white wine vinegar with sunflower oil to give the sauce tenderness. Fresh garlic adds a piquant flavor while drops of lemon juice finish the composition with a refined touch of freshness. This sauce not only enhances the taste of dishes but also transforms every meal into a gastronomic delight.
1
All ingredients, especially eggs and vegetable oil, should be at room temperature!
2
Place the egg yolks, mustard, and vinegar in a mixing bowl. Add a pinch of salt and pepper (preferably white). Add 4 crushed garlic cloves to the egg yolks.
- Egg yolk: 2 pieces
- Dijon mustard: 1 teaspoon
- White wine vinegar: 1 teaspoon
- Salt: pinch
- Ground white pepper: pinch
- Garlic: 4 cloves
3
Place the bowl on a damp towel and pour in the oil - first drop by drop, then a bit faster, while constantly whisking.
- Sunflower oil: 250 ml
4
Pour the oil in a continuous thin stream as the sauce begins to thicken, whisking constantly to keep the emulsion stable.
- Sunflower oil: 250 ml
5
When all the vegetable oil is added and the mayonnaise becomes thick, stir in the lemon juice and season to taste.
- Lemon juice: 2 teaspoons
- Salt: pinch
- Ground white pepper: pinch