Aïoli
Aïoli is excellent with salt cod, bouillabaisse (better than the traditional rouille), fish soups and Mediterranean vegetables.
Overview
A luxurious, golden emulsion featuring aromatic saffron and abundant crushed garlic. This traditional Mediterranean sauce combines egg yolks, olive oil, and saffron infusion for richness and subtly bitter complexity perfect with salt cod and vegetables.
Ingredients
Base
- 2 egg yolks (hard boiled)
- 21 egg yolk (raw)
Aromatics & spice
- 24 cloves garlic (crushed)
- 21 pinch salt
- 21 pinch cayenne pepper
- 21 pinch saffron threads (infused in 3 tablespoons of boiling water)
Liquid
- 2200 ml olive oil
- 21 teaspoon lemon juice
- 2 half teaspoon cold water
Method
Stage 1 - Create emulsion base
- Rub the hard boiled egg yolks through a sieve and put into a mortar with the garlic, raw egg yolks and a pinch of salt.
- Crush these ingredients together with a pestle until well amalgamated.
Stage 2 - Add oil gradually
- Now start to trickle in the olive oil in a thin, steady stream, working the mixture continuously with the pestle.
- When about half of the oil has been incorporated, add the saffron infusion, still mixing as you go.
- Add the lemon juice and cold water, still mixing as you go.
Stage 3 - Finish
- Trickle in the remaining oil, working it in with the pestle to make a smooth, homogeneous sauce.
- Season with a good pinch of cayenne and salt to taste.
Notes
- Temperature: Keep all ingredients at room temperature to prevent emulsion breaking; cold ingredients result in separation.
- Oil addition speed: The slowness of oil incorporation is critical; rushing creates greasy, separated sauce.
- Saffron infusion: Steep saffron in just-boiled water to extract colour and flavour; do not boil saffron directly.
Serving
Serve with salt cod, bouillabaisse, fish soups, grilled fish, steamed vegetables, and Mediterranean vegetable platters. Traditional companion to aioli royale and fish soups.
Storage
- Keeps refrigerated for 2-3 days in an airtight container.
- Does not freeze well; emulsion breaks upon thawing.
- Best eaten fresh; flavour and texture peak immediately after making.
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