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    • Preparation time: 20 minutes
    • Total time: 20 minutes 20 minutes

    Makes: about 225ml


    • 3 cloves garlic
    • Salt
    • 1 egg yolk, lightly beaten
    • 180ml olive oil
    • 45ml extra virgin olive oil


    1. Mash the garlic to a smooth paste using pestle and mortar with a pinch of salt. Take out a third of the paste and set aside. To the rest of the garlic, add 1 teaspoon water, 1/4 teaspoon salt and the egg yolk, stirring well.
    2. Combine the two types of olive oil. Slowly whisk the oil into the garlic and egg mixture, a few drops at a time. As the mixture begins to thicken, begin adding the oil in a slow, steady stream. If the aïoli becomes too thick, thin it with a bit of water and continue.
    3. When all the oil has been mixed in, taste, adding more salt and more of the reserved garlic, according to taste. Cover and refrigerate until needed. Aïoli should be used the day it is made, preferably within a few hours, or the fresh garlic flavour will dissipate and become unpleasant.

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