Aïoli (by Hand) from Sud de France by Caroline Conran
Wet a tea towel and wring out the surplus moisture. Fold it and put it on the work surface to anchor the bowl in which you make the mayonnaise. Mash the garlic with coarse salt, using the flat side...
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Ingredients
- sea salt, pepper
- 300 ml olive oil or sunflower oil, or a mixture of the two (optional, but not authentic – juice ¼ lemon, 1 tbsp hot water, 1 tsp Dijon mustard)
- 2-4 fat cloves of garlic, finely chopped
- 2 egg yolks
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