‘Mrs David was never one for the measuring jug or the food thermometer. Her recipes are written conversationally, lacking any of the step-by-step, garage-manual stuff that causes so much trouble when people try to follow a recipe to the letter. It’s about as far from Heston Blumenthalas anyone can get.
In January 1960, the readership of Vogue was treated to this admirably concise recipe for a sauce to serve with a pot-au-feu, the height of peasant-chic at a time when elegance was all the rage’
Elisabeth Luard
Aioli
Extract from Vogue
Published in 1960
Most readers will probably already be familiar with the famous garlic mayonnaise of Provence, so just as a reminder you will need, for eight people…
Ingredients
A minimum of 2 large cloves of garlic-but more if you have avid garlic-eaters to entertain
2 egg yolks
At least a half pint of good
olive oil
Salt
Lemon juice
Method
You first pound the garlic to a mash, then stir in the yolks, add a little salt, then the oil, exactly as for a mayonnaise. Lastly, the lemon juice. This beautiful golden ointment-like sauce is really the pivot and raison d’être of the whole affair, so you need plenty of it.’
