International dishesSauces and DipsEurope and North AmericaAbout 10 minutes
Mustard aioli takes ten minutes and goes wrong easily. A good one is thick, smooth and glossy, with garlic and mustard coming through. Pour the oil a little too fast and the mixture splits into two layers, which is a nuisance to fix.
The yolk is whisked with Dijon mustard and a pinch of salt until combined, the crushed garlic follows, and the olive oil goes in very slowly over about five minutes.
This batch weighs about 287g, at roughly 765 calories per 100g. It suits potatoes, roasted vegetables or bread.
Method
Whisk 1 egg yolk, 1 tablespoon dijon mustard and a pinch of salt together until combined, then add 1 clove of garlic crushed to a paste and stir gently.
Pour 240ml olive oil into the mixture very slowly, whisking steadily the whole time, over about 5 minutes, until smooth.
Add water a little at a time, about 2 teaspoons in total, if the mixture is too thick.
Season with salt and ground pepper, squeeze in a little fresh lime juice, stir well and keep it in the fridge until needed.
Tips
Dijon mustard adds flavor and holds the emulsion (oil and water beaten into one smooth mixture) steady.
Without Dijon, yellow mustard works, though the sauce comes out looser.
Pouring the oil too fast is the main reason the sauce splits.
Egg and oil at the same room temperature come together far more easily.
Lean Mayo suits a lighter spread, while aioli belongs on dishes that want a strong garlic note.
The sauce keeps in the fridge for 3 days.
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