Aioli

Aioli is a glorious sauce, if you like garlic. Basically a garlic mayonaise, it originally comes from the South of France. Making your own is worth it.

  • Degree of Difficulty: Moderately difficult
  • Cost: $
  • Preparation Time: 10 Minutes 
  • Cooking Time: 0  
  • Yields: 200 ml
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  • By: Nicolas Steenhout

The name aioli comes from old French "ahl" (or "ail" in today's vocabulary) - garlic and latin "oli" - oil. The name has perhaps been used too much to describe a variety of things that are anything but aioli. Good aioli is divine. Traditionaly used on fish, today it is used as a dip for many different foods.

This will keep a few days, covered, in the fridge. Don't leave it outside, especially when it's hot.

 
 

Recipe

Ingredients

  • 4 Cloves Garlic
  • 5 ml (1 teaspoon) Dijon mustard
  • 1 Egg yolk
  • 150 ml (bit more than 1/2 cup) Olive oil
  • Salt, fresh ground black pepper
  • 15 ml (1 tablespoon) Lemon juice

Mise En Place

  1. Peel the garlic.
  2. Chop it very finely.

Preparation

  1. Put the egg yolk, chopped garlic and mustard in a large bowl.
  2. Season with a bit of salt and pepper.
  3. Slowly add the oil oil while whisking constantly. Start by dripping oil in the mix, and as the oil gets incorporated, you can add more.
    If you put too much oil in one go, the sauce will split. Just like making mayonaise, this is the "tricky" part of making the sauce.
  4. The sauce will thicken when there is more oil. You want to see fairly stiff peaks.
  5. Heat up the lemon juice to nearly boiling.
  6. Pour the lemon juice in the aioli in one go, and mix well.
  7. Adjust salt & pepper if necessary.

Photos


Aioli

Video

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This entry was posted on Saturday, June 25th, 2011 at 12:33 and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

 
 
 

Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. George Bernard Shaw

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