[Intro music]
Aioli is a sort of Provencal mayonnaise
made of olive oil and garlic.
In French ai means garlic and oli is the Provencal word for oil.
To make it the traditional way
you need to use a mortar and pestle.
Grinding the garlic will bring out flavors that no mixer
will be able to achieve.
The authentic aioli differs from regular garlic mayonnaise
in three aspects: it's consistency is thinner, it is paler
and the taste is sharper.
A pure delight to garlic lovers.
To make the aioli sauce you will need an egg yolk,
garlic peeled and germ removed, seasoning salt and
freshly ground peppercorn, olive oil, Dijon mustard
this is optional and finally you need a mortar and a pestle.
Place the garlic and salt in the mortar.
And using the pestle crush the garlic.
Crush and grind the garlic and salt together until you obtain
a paste. [grinding sounds]
Clean the pestle and continue.
[grinding sounds] Break the egg.
Separate the yolk from the white.
Cut the membrane of the egg here. There we go.
Place the yolk into the mortar.
I like to add a little bit of Dijon in my sauce,
this is optional, because it will help to combine all the
ingredients together and to hold the sauce.
So add the Dijon.
Combine the yolk, Dijon and garlic base together.
[mixing sounds] Then add the oil slowly.
[mixing sounds] It's getting thicker thanks to the emulsion.
Add the oil little by little with a thin stream.
[mixing sounds] This is a workout.
I forgot to list an ingredient in the recipe, elbow grease.
Continue the emulsion until all of the oil
has been incorporated.
[mixing sounds] We're almost there, final effort. There we go.
Then add the pepper. And mix well. [mixing sounds]
After the effort, the reward, taste your sauce.
Mm, very nice, the seasoning, the flavor of the garlic,
the slight bitterness of the olive oil,
the flavor of the olive oil, beautiful.
If you've done a great job,
this is the consistency you will get.
It's a little bit thick, you know, quite a bit.
It's very shiny. Very nice.
So serve the sauce with steamed vegetables and poached fish
to make the perfect aioli dish.
Keep the sauce refrigerated up to three days.
Bon Appetit.