Aïoli sauce and dip


Sigdal herbs and sea salt
1 egg yolk
3 tablespoons lemon juice
200ml olive oil
4 cloves of garlic
salt and freshly ground pepper


Peel the garlic cloves, remove the germ, and chop them in your garlic press.

Pour the garlic into a small bowl and gently add the yolk of one egg without breaking it.

Whisk vigorously, adding oil gradually and in small quantities.

The mixture should start to thicken.

When the mixture is firm, add the lemon juice, salt and pepper and mix again.

Serve as an aperitif with your Sigdal Herbs and Sea Salt Crisps.

With Sigdal, dare healthy excess!