Cooking Steps
Step 1
Combine 2 egg yolks, 1 flat teaspoon of salt, 0.5 teaspoon of mustard, 10-20 ml teaspoons of lemon juice or vinegar, and a pinch of white pepper.
Step 2
Slowly add 250 ml of olive oil in a thin stream down. Wait for the oil to combine with the yolks before adding more. Continue adding oil and whisking until the aioli is thick, similarly to mayonnaise.
Step 3
If the sauce is too thick, add a teaspoon of cold water.
Step 4
Sauce Aioli is delicious with cooked or raw vegetables, fish and seafood, as a base for other sauces and dressings, with eggs or as a sandwich spread.
Video
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