Condiment
Garlic and Potato Aïoli
Mash the cooked potato and garlic finely before starting the emulsion. Whisk the oil in slowly at first, then in a thin stream as the sauce thickens.
- Yield
- 1 small batch
- Cuisine
- French-inspired
Bring it to the table
Use a pasteurized yolk
This sauce is not cooked after the yolk is added. Choose an egg or yolk product specifically labeled pasteurized.
At the table
Spoon a little alongside cooked fish, roasted vegetables or potatoes. Keep the rest chilled until needed.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 45 g cooked peeled potato — plain, finely mashed and cooled; home-batch amount
- 30 g garlic — peeled and finely grated
- 1 pasteurized egg yolk — do not substitute an unpasteurized raw yolk
- 8 g Dijon mustard
- 100 ml olive oil
- 150 ml canola oil
- salt — to taste
- ground black pepper — to taste
- 1 pinch Espelette pepper
A few useful notes.
This version is strongly flavored with garlic.
The potato amount is specified by cooked weight for this home batch.
Use pasteurized yolk; adding oil or mustard does not cook the egg.
The recipe control represents one small batch, without a fixed serving or finished-volume claim.
The cooking plan
How to make Garlic and Potato Aïoli.
For the potato, simmer a peeled potato in water until completely tender. Drain, mash finely while warm and measure the listed cooked weight. Spread the measured portion in a shallow dish to cool promptly before combining with the yolk.
Mash the grated garlic to a very fine paste. In a bowl, combine it with the cooled potato, pasteurized yolk and Dijon until smooth.
Combine the two oils in a pouring jug. Whisk a few drops at a time into the potato mixture, incorporating each addition before adding more. Once the mixture is visibly thickening, continue in a very thin stream while whisking steadily.
Season with salt, black pepper and Espelette to taste. Cover and refrigerate promptly at 40°F or below. Use within 2 days; discard any sauce left at room temperature for more than 2 hours.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Garlic and Potato Aïoli
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Ingredients
Equipment images are illustrative. Exact products may vary.
Instructions
- For the potato, simmer a peeled potato in water until completely tender. Drain, mash finely while warm and measure the listed cooked weight. Spread the measured portion in a shallow dish to cool promptly before combining with the yolk.
- Mash the grated garlic to a very fine paste. In a bowl, combine it with the cooled potato, pasteurized yolk and Dijon until smooth.
- Combine the two oils in a pouring jug. Whisk a few drops at a time into the potato mixture, incorporating each addition before adding more. Once the mixture is visibly thickening, continue in a very thin stream while whisking steadily.
- Season with salt, black pepper and Espelette to taste. Cover and refrigerate promptly at 40°F or below. Use within 2 days; discard any sauce left at room temperature for more than 2 hours.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Can I use a regular raw egg yolk?
Use a yolk specifically labeled pasteurized because the finished sauce is uncooked.
Why add the oil slowly?
Slow additions let the yolk and mustard hold the oil in an emulsion rather than leaving a layer of oil.
Keep the good food going
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