Sometimes called beurre de Provence—the butter of Provence—aïoli is traditionally served slightly chilled as a sauce for cold poached fish, vegetables, meat, or eggs. It also makes a luxurious garnish for hot and cold soups. Aïoli is a contraction of the Provençal words for garlic and oil.
Whisk together in a medium bowl until smooth and light:
2 large egg yolks
4 to 6 cloves garlic, finely minced
Salt and ground white pepper to taste
Whisk in by drops until the mixture starts to thicken and stiffen:
1 cup olive oil, or part olive oil and part safflower oil or peanut oil, at room temperature
As the sauce begins to thicken, whisk in the oil more steadily, making sure each addition is thoroughly blended before adding the next. Gradually whisk in:
1 teaspoon fresh lemon juice, or to taste
1/2 teaspoon cold water
Taste and adjust the seasonings. Serve immediately or refrigerate in a jar for 1 to 2 days.
