Recipes from professional Chef Tallyrand:

AIOLI

Because this is an uncooked sauce, only the freshest, pasteurised eggs should be used for food hygiene reasons.

Aioli is an emulsion sauce; by the means of an emulsion agent (egg yolk) oil and water that don't normally mix will combine to form a creamy, thick cold sauce.

Ingredients for Aioli

egg yolks	1	pc
white wine vinegar	1	tbs
boiling water	1	tbs
garlic clove, mashed to a paste	4	pc
dry mustard	1/2	tsp
extra virgin olive oil	100	ml
olive oil	250	ml
lemon juice, fresh	2	tsp

How to make Aioli

1. In a stainless steel bowl, whisk the egg yolk, water and vinegar until frothy
2. Add the garlic and mustard
3. Continue to whisk while slowly adding the olive oils until they are totally incorporated
4. Finish the sauce with lemon juice, sea salt and freshly milled white pepper to taste and whisk for another minute to ensure emulsion has taken
5. Finely chopped parsley or coriander may be added also
6. Alternatively, all the ingredients can be placed in a food processor at once and pulsed until emulsified

Chef's Tip for Aioli:

Sometimes the emulsion will not work, when this happens we say the sauce has split or curdled, Aioli will curdle or split for a variety of reasons:

• the oil is too warm or too cold
• the oil was added to quickly
• the whisking was insufficient
• the yolks were stale

This can be corrected by one of two means:

• a little boiling water is placed into a bowl and the curdled mayonnaise slowly whisked into it
• a fresh egg yolk and a little vinegar or water is placed into a bowl and the curdled mayonnaise slowly whisked into it

The consistency of Aioli can be varied by the addition of hot water to thin, or adding more oil to thicken it.

Enjoy and bon appetit . . . . .

Published 15 April 2002