This aioli recipe that has little in common with the snow-white mixture that is pressed from the tube as mayonnaise. And you can smell of it for at least three days afterwards.
The aioli is suitable especially as a dip for meat or for salad dressings.
Peel the garlic and squeeze with a garlic press into a bowl. While constantly stirring add first a little, then a lot more of the oil. Season lightly with salt and pepper.
Finally add the lemon juice and stir well.
Small strips of crustless white bread help make the aioli creamier.
There is also a variant in which about 100 ml of milk is added.
Aioli with a typical yellow colour is the best known. For this purpose, stir in the three egg yolks, the aioli should then be used up pretty quickly.
Note: be sure to use very fresh eggs, to reduce the risk of salmonella.
The aioli is served cold in a small bowl.
Variation Paprika Aioli
For this variation you only have to season the aioli with paprika powder. The paprika powder gives the aioli a pleasant colour and flavour.
Variation Aioli with herbs
You can also season your aioli with herbs. A delisious variation is for example a parsley aioli. For this variation you only have to mince or blend some parsley and mix it under the aioli.
Preparation time: 15 minutes.