It's a common offering seen on many cafe menus - fries with aioli. While usually this is just a mayonnaise with some garlic blended through it, true aioli is another animal. There is nothing wrong with making a garlic mayo but, if doing so, you will achieve a better result
Recipe: Aioli
By Grant Allen
Herald on Sunday·
2 mins to read
Subscribe to listen
Access to Herald Premium articles require a Premium subscription. Subscribe now to listen.
Already a subscriber? Sign in here
Listening to articles is free for open-access content—explore other articles or learn more about text-to-speech.
Aioli. Photo / Michael Craig
AdvertisementAdvertise with NZME.
AdvertisementAdvertise with NZME.
3. Starting with small quantities, start whisking in olive oil (2 cups in total) and the juice of half a lemon. The oil can be added more quickly once the emulsion has started. Use your best oil, this is a major component of the taste of the sauce. Season with salt to taste.
Serve with raw vegetable sticks as a dip, dropped into seafood soups or make Le Grand Aioli. A big bowl of this unctuous sauce is served with blanched vegetables, beans, carrots, baby potatoes, little baby tomatoes, boiled eggs and a mix of cooked fish and shellfish.