The names mean “garlic and oil” in Catalan and Provençal. It is found in the cuisines of the Mediterranean coasts of Spain (Catalonia, the Valencian Community, the Balearic Islands, Murcia, and eastern Andalusia), France (Provence), Italy (Sicily and Calabria), and Malta.
By James Martin
Ingredients
- 3 free-range egg yolks
- 4 cloves garlic
- ½ lemon, juice only
- salt and freshly ground black pepper
- 150ml/5fl oz extra virgin olive oil
- mustard powder, optional
- saffron, optional
Method
- Blend all ingredients, except the olive oil, in a food processor. Pour the oil into the blender in a steady stream, until it forms a thick sauce. The mixture, once blended, should be vibrant and yellow in colour. To vary the flavour, add a little mustard or some saffron. If you’d like your mayonnaise runnier, add a couple of tablespoons of hot water.
- Serve with baguette slices and/or a selection of raw vegetables, such as celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of pepper, cherry tomatoes.
Source: https://www.bbc.co.uk/food/recipes/aioli_81090