Aioli Sauce
Ingredients:
2 cloves garlic, peeled
1 egg yolk (room temperature)
1 teaspoon Dijon mustard (optional but helps emulsify)
1 tablespoon lemon juice or white wine vinegar
½ teaspoon salt
½ cup (120 ml) olive oil (or a mix of olive oil and neutral oil like canola for a milder flavor)
Instructions:
1. Mash the garlic:
Use a mortar and pestle or finely mince the garlic. Sprinkle a little salt to help break it down into a smooth paste.
2. Mix the base:
In a bowl, whisk together the egg yolk, mustard, lemon juice (or vinegar), and garlic paste until smooth.
3. Emulsify:
Very slowly drizzle in the olive oil while whisking constantly. Start with just a few drops at a time. Once it starts to thicken, you can add the oil a bit faster.
4. Adjust seasoning:
Taste and add more salt, lemon juice, or garlic if needed.
5. Serve or store:
Use immediately or store in the refrigerator for up to 2–3 days.
Tartar Sauce
Ingredients:
1 cup mayonnaise
2 tablespoons finely chopped dill pickles or cornichons
1 tablespoon capers, drained and chopped (optional but traditional)
1 tablespoon finely chopped fresh parsley
1–2 teaspoons Dijon mustard or yellow mustard
1 teaspoon lemon juice (or more to taste)
Salt and freshly ground black pepper, to taste
Instructions:
1. Combine all ingredients in a bowl.
2. Mix well until evenly blended.
3. Taste and adjust: Add more lemon juice for tang, mustard for bite, or pickles for crunch
4. Chill for at least 30 minutes to let the flavors meld.
5. Serve with fish, fries, or anything fried.
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