Aioli with Herbs

Use this versatile sauce as a dip for raw vegetables, or as an accompaniment to
grilled fish. Replace the herbs with a finely chopped chilli to make a hot spicy
sauce great with bouillabaisse.

Servings: 6

Author:

Course:

Accompaniments [/dishes/accompaniments/]

Cuisine:

French [/cuisines/french/]

Instructions

1 Whisk together the egg yolks, vinegar, dry mustard and water using an electric
hand-held mixer or a blender. (You have to work hard if you do it by hand.) Add
the garlic along with the salt and pepper, and blend again.
2 Slowly pour in the olive oil, mixing constantly to emulsify the eggs and make a
mayonnaise-style sauce. If the mixture is too thick, add a little extra water to
adjust the consistency.
3 Stir the chopped herbs in well. Store in the fridge and use within 3 days.

Aioli with Herbs

Course:

Cuisine:

🧂 Ingredients

Instructions

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