This garlic dipping sauce is for vegetables or fish or steamed potatoes.

  • Ready Time : 0 min



  • 3 clove
  • 1/2 teaspoon salt
  • 1 egg yolk or 1 T Dijon mustard
  • 1/2 cup olive oil
  • 2 teaspoons lemon juice
  • fresh black pepper


Mix the garlic and salt on a cutting board by mashing them together very well using the side of a knife blade.

Place the small bowl in which you will whisk the aioli on a wet paper towel to keep it from slipping. Put the egg yolk or mustard and the mashed garlic and salt into the bowl. Beat until lemony in color.

Add the olive oil, drop by drop, whisking continuously, until the sauce begins to thicken. Whisk in the remaining oil in a slow stream. Add the lemon juice and pepper to taste. If it’s too thick, thin with a few drops of water.

Source: Nora Pouillon

From: In the Bag: July 13-15, 2004

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