Usuba
Garlic Aioli with Mustard
A classic French sauce made with egg yolks, garlic, and vegetable oil. A thick emulsion with a piquant flavor of mustard and lemon — the perfect complement to fish, seafood, and vegetables.
- Total
- 15 min
- Standard serving
- 77.6 g
Ingredients
Total 8
Instructions
- 1
Step 1
Prepare all ingredients: they should be at room temperature, especially egg yolks and vegetable oil.
- 2
Step 2
Place egg yolks, Dijon mustard, and white wine vinegar in a mixing bowl.
Add a pinch of salt and ground white pepper, then crush 4 garlic cloves and introduce into the mixture.
- 3
Step 3
Place the bowl on a damp towel — this will prevent it from slipping while whisking.
Start pouring sunflower oil drop by drop, continuously whisking the mixture.
- 4
Step 4
When the sauce begins to thicken, pour in the oil in a thin continuous stream, without stopping whisking.
Constant whisking will ensure a stable emulsion and prevent the sauce from separating.
- 5
Step 5
When all the oil has been added and the sauce has become thick, stir in the lemon juice.
Season the aioli to taste with salt and pepper. The sauce is ready to serve.
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