Ingredients Jump to Instructions ↓

  1. 8 Garlic cloves (large)

  2. 1/4 teaspoon 1 1/3ml Sea salt

  3. 1 Egg yolk -

  4. Juice of 1/2 lemon - or to taste

  5. 4 tablespoons 60ml Extra-virgin olive oil

  6. 1 tablespoon 15ml Strained yogurt

Instructions Jump to Ingredients ↑

  1. Peel the garlic and chop it in small pieces before putting it in a mortar. Add the salt and pound the garlic with a pestle until you have smooth paste.

  2. Whisk the egg in a mixing bow and add the garlic paste. Stir in the lemon juice, then slowly whisk in the olive oil to achieve a creamy aioli; if the dip is not thick enough, add more olive oil, and, if you find the taste too strong, add a tablespoon (or more) strained yogurt.

  3. It would be easier to prepare this dip in the blender or food processor, but you will need a larger quantity of garlic for the size of the blender's bowl; double or triple the quantities but keep to 1 egg yolk (if you are using it).

  4. This recipe yields ?? servings.


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