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Aïoli Cook Expert

Preparation : 10 min Resting : 30 min
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Serves 1 bowl :
1 egg yolk
250 ml sunflower oil
1 tbsp Dijon mustard
1 tbsp white vinegar (optional)
1 tsp salt, freshly ground pepper
3 garlic cloves
1 tbsp olive oil
1 tbsp lemon juice
1Prepare the MAYONNAISE: All the ingredients must be at room temperature. Fit the food processing bowl. Put the egg yolk, mustard and 1 tbsp oil in the mini bowl, season and run the FOOD PROCESSOR programme for 20 seconds. With the machine running, start adding the oil very slowly through the opening, and as the mixture thickens, add the remaining oil in a thin, steady stream. Refrigerate the mayonnaise for at least 30 minutes before serving. Set aside.
2Peel and halve the garlic cloves, removing the germ. Put the garlic in the mini bowl; chop for 30 seconds using the FOOD PROCESSOR programme. Add the lemon juice, the olive oil and the mayonnaise; mix for 10 seconds; refrigerate.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


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