AIOLI SAUCE

 

This sauce is perfect to serve with fish and all kinds of vegetables. It can be served over little croutons as an accompaniment of fish dish.

 

4 Servings

Preparation: 15 min.

 

Salt and pepper

1 egg yolk (very fresh)

1 tbsp of Dijon mustard (such as Maille)

1 lemon juice

5 garlic cloves minced (through a garlic press)

1 cup of olive oil

 

In a medium bowl, whisk together the egg yolk, mustard, lemon juice, garlic cloves and salt and pepper until well combined.

Add the olive oil, little by little, whisking constantly until smooth consistency.

Refrigerate.