Preparation time: 15 min
What you need for 4 servings
6-8 garlic cloves
2 egg yolks
3 dl [0,6 pt] olive oil
Salt and pepper
1 tablespoon lemon juice
Serving Suggestions: Aioli is also nice with a dish of cooked vegetables, such as cauliflower, green asparagus beans, leeks, carrots or potatoes.
This is what you do
 Take eggs and oil out of the refrigiator well before cooking so they can reach room temperature.
 Peel and press the garlic into a bowl. Stir in the egg yolks. Mix well.
 Add oil in a thin stream, in the same way as when making mayonnaise, which means a little at a time to begin with.
 Season with salt, pepper and lemon juice.
 Rinse and clean the vegetables. Cut carrots, celery and cucumber into sticks. Place the vegetables in small groups on a platter or in serving bowls. Serve with the aïoli.
Suggested beverage: A small aperitif or chilled white wine.
Tip: Aïoli is best if it is “mature” covered by clingfilm in the refrigerator for a few hours.