Aioli from The Cooking of Provence by Patricia Lousada
Mistral, the Provençal poet, wrote ‘Aïoli intoxicates gently, fills the body with warmth, and the soul with enthusiasm. In its essence it concentrates the strength, the gaiety, of the Provençal...
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Ingredients
- 2–3 tablespoons lemon juice
- 250 ml (8 fl oz) olive oil
- pepper
- 4–6 garlic cloves
- ½ teaspoon salt
- 2 egg yolks, at room temperature
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