person(s)
Others ingredients
Pour the garlic pulp into a bowl. Add a pinch of salt and pepper. Add the egg yolk, mix and add the lemon juice. Then add, little by little, the oil in a trickle without ceasing to stir, always in the same direction, using a whisk to form an emulsion of the consistency of mayonnaise.
Enjoy this aioli with sautéed potatoes with Provencal herbs, panisses, white fish or steamed vegetables.
