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Basic Aioli (Garlic Sauce)
[ay-OH-lee, i-OH-lee] A light mayonnaise style sauce laden with fresh
garlic. Used atop vegetables or fish. A wonderful accompaniment to simple
crudités.
A key to success with aioli is to work very slowly. It is also important to make
sure all your ingredients including your cooking tools be at room temperature.
Varying temperatures may encourage the sauce to separate.
The traditional tool used to make aioli is a large mortar and
pestle. We recommend a pottery or granite mortar and pestle for this task.
Makes: 1 cupI N G R E D I E N T S
4 garlic cloves, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice
I N S T
R U C T I O N S
Add the garlic and salt to the mortar bowl and
grind slowly with the pestle, moving in one direction only. You can do this first
step in a food processor if you'd like, then transfer the mixture back to a medium sized
bowl. Whisk in the mustard first, then the egg yolks. At this point you can transfer
the mixture back into the mortar or use the whisk in the bowl.
Now you will add in half of the oil. This must be done very slowly or the oil will
not emulsify and your sauce will not thicken. Add the oil in a slow, fine stream
while either whisking with a wire whisk or using your pestle. Once the first half of
the oil is incorporated, then add the water and the lemon juice, and mustard,
whisking or stirring constantly with the pestle. Then slowly add the rest of the
oil. The mixture will thicken as you continue to blend it. The mixture should be
slightly thinner than commercial mayonnaise. If it becomes too thick you can add a
bit more warm water, one teaspoon at a time.
Other
Recipes That Use Egg Yolks
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Your Aioli Separated, Now What?
Add a single egg yolk
(room temperature) to a bowl and and whisk the separated aioli into it. The
additional yolk will reimulsify the sauce.
Sauce Variations
Rosemary - Add two teaspoons
of minced fresh rosemary
Chipotle - Add one tablespoon of minced canned
chipotles in adobo sauce.
Read more about Chipotles (smoked jalapeno chiles).
Saffron - Add a tiny pinch of
Saffron threads and a tablespoon of honey.
Lime/Lemon Sqeezers
It's the easiest way to juice limes or
lemons! It extracts only the juice and none of the pith like standard reamers do.
This juicer makes quick work out juicing your limes for your summer drinks and is quite a
bargain besides. Available at
GourmetSlueth.com 
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