Gianfranco's Ligurian Aië (Garlic Sauce)

Aië (or Ajé) is a traditional garlic sauce from the Alta Valle Arroscia in western Liguria. It's sort of like the Italian aioli (although I'm sure they might not agree with that broad brush comparison). This specific sauce is particularly associated with Vessalico and its famous garlic bulb. Gianfranco one of our pasta nonnos shared this with us while we filmed him and his wife making trifle pesto.

Ingredients

Method

Nutrition

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Step 1

Place the garlic, egg yolk, lemon juice and salt in a blender or mixer.

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For

2

M

I

2

clove

Vessalico garlic

1

Egg yolk

1/2

Lemon juice

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Per Serving

Calories

420kcal

Fat

46g

Carbs

2g

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Notes

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