Aïoli

Page 289

(3 reviews)

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The kind of recipe that's simple not because it started simple, but because everything superfluous has been weeded out. Just egg yolk, garlic, salt and oil. I found it a bit sharp, but I think I should have added a bit more oil.

I did find it difficult to pound the garlic finely enough in the mortar, next time I will chop it finer before starting to pound.

I did like the extra bit of advice on what to do when you've added too much oil, even though I did not need it this time. It's always good to know that kind of thing.

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