How to make 6-8 people aioli sauces? Aioli sauce recipes and ingredient shared on our page.
6 garlic cloves, crushed
3 egg yolks
3 tbsp fresh white breadcrumbs
4 tbsp white wine vinegar
300 ml good olive oil
salt and freshly ground black pepper
Put the garlic cloves, egg yolks, breadcrumbs, white wine vinegar and a little seasoning into a bowl and whisk well (or whiz in a food processor.)
Gradually whisk in the olive oil in a slow, steady trickle (or pour through the funnel of the food processor with the motor still running).
Whisk in 1 tbsp warm water and check the seasoning.
Serve as dip with fresh crudités as well as the usual carrot sticks and celery, try strips of fennel, asparagus and radishes. Combine with cooked potatoes to create a garlicky potato salad, or use as a sauce for fish and shellfish.
Enjoy your meal!