Bernard’s recipe*
For 4/6 people :
- 6 cloves of purple garlic
- 1 egg yolk (only 1 is needed depending on the quantity)
- salt
- 1 tablespoon Dijon mustard
- ¼ litre of our “Fruité d’Antan” olive oil
1 marble mortar preferably (the freshness of the stone will help the setting of the Aïoli)
Peel the garlic cloves and crush them with a garlic press.
Put the pressed garlic with its juice in the mortar, add the egg yolk, mustard and salt to taste.
Using a whisk (or electric mixer), turn sharply and regularly in the same direction and let the oil flow through the edges of the mortar in a small stream until you obtain a thick ointment.
A delightful aperitif on toast with button mushrooms, endives, or all the seasonal raw vegetables!
A delight served with traditional cod or any other fish!
*our Master Miller