Aioli Sauce Aioli is an emulsion sauce; by the means of an emulsion agent (egg yolk) oil and water that don't normally mix will combine to form a creamy, thick cold sauce. Ingredients egg yolks 1 pc white wine vinegar 1 tbs boiling water 1 tbs garlic clove, mashed to a paste 4 pc dry mustard 1/2 tsp extra virgin olive oil 100 ml olive oil 250 ml lemon juice, fresh 2 tsp Method    1. In a stainless steel bowl, whisk the egg yolk, water and vinegar until frothy    2. Add the garlic and mustard    3. Continue to whisk while slowly adding the olive oils until they are totally incorporated    4. Finish the sauce with lemon juice, sea salt and freshly milled white pepper to taste and whisk for another minute to ensure emulsion has taken    5. Finely chopped parsley or coriander may be added also    6. Alternatively, all the ingredients can be placed in a food processor at once and pulsed until emulsified Chef's Tip: Sometimes the emulsion will not work, when this happens we say the sauce has split or curdled, Aioli will curdle or split for a variety of reasons:         * the oil is too warm or too cold         * the oil was added to quickly         * the whisking was insufficient         * the yolks were stale This can be corrected by one of two means:         * a little boiling water is placed into a bowl and the curdled mayonnaise slowly whisked into it         * a fresh egg yolk and a little vinegar or water is placed into a bowl and the curdled mayonnaise slowly whisked into it The consistency of this sauce can be varied by the addition of hot water to thin, or adding more oil to thicken it. Chef Jos Wellman Tutor, author and restaurateur New Zealand   Read aslo: Mayonnaise Sauce and Derivatives   Aioli Sauce Bechamel Sauce   Hollandaise Sauce Food Tip on Preparing Sauces Steak Marinades Recipes  Cooking tips on Marinades and Marinating