Aioli
by
Thomas Troisgros
Aioli is a classic dressing with mayonnaise as the base. It goes really well with steak tartare, fish, and even bread.
A perfect dip for snacks or to spread on a sandwich!
Aioli is a classic mayonnaise dressing. It can have many ingredients, but most important is the use of garlic. It is very traditional in the Mediterranean cuisine.
- Level
Basic
- Cooking
30m
- Overral
50m
- Ready
Garlic
1 clove
Cooked Potatoes
Small Waxy Potato
10Salt
2 pinches
Classic Mayonnaise
Egg
1Dijon Mustard
1tbspVegetable Oil
⅓ cupLime Juice
1tbspSalt
to tasteBlack Pepper
To taste
Equipment
Whisk
Garlic
1 clove
Cooked Potatoes
Small Waxy Potato
10Salt
2 pinches
Classic Mayonnaise
Egg
1Dijon Mustard
1tbspVegetable Oil
⅓ cupLime Juice
1tbspSalt
to tasteBlack Pepper
To taste
Equipment
Whisk
Aioli
Thomas Troisgros
Add 10 small waxy potatoes to a saucepan filled with cool water
Add 2pinches of salt
Bring to a boil and cook the potatoes until fork tender. Remove from water. The cooked potatoes are ready
Crack 1 egg and separate the yolk
Add 1tbsp of dijon mustard to a medium bowl
Add the egg yolk. Whisk to combine
Add ⅓cup of vegetable oil in a thin stream while whisking until well emulsified
Add 1tbsp of lime juice
Add salt and black pepper to taste and whisk to combine. The mayonnaise is ready
Peel 1 garlic clove
Grate the garlic
Peel and mash ¼cup of the potatoes
Mix 3tbsp of mayonnaise with the potatoes
The aioli is ready
Enjoy it with some fish and chips or in a salad!