Recipe: Aioli

I got bored and I can’t eat so I made Aioli for when I can eat. You know, like you do when you’ve had surgery.

 

Aioli

 

Ingredients:

 

2 or 3 small garlic cloves, peeled

Salt

1 egg yolk

1 cup olive oil.

 

 

1. Grate garlic with either a microplane or a box grater.

2. Put egg yolk in mixer bowl, add about half the garlic paste and 1/2 teaspoon water. Mix well.

3. Using cup with a pour spout, slowly dribble in oil, mixing constantly. As egg yolk absorbs oil, sauce will thicken, lighten in color, and become opaque. This will happen rather quickly. Then you can add oil a little faster, mixing all the while. If the sauce is thicker than you like, thin it with a few drops of water. Taste, and add more salt and garlic, as desired.

 

Yield: One cup.

 

Variations for different flavors:

Rosemary or any other fresh herb like thyme, dill, basil

Mustard

Roasted Garlic

Cayenne

Paprika

Shallot

Truffle Oil (lessen the olive oil by the amount of truffle oil)

Chili sauce or dried chilis

 

I’m going to try to make this with Old Bay seasoning to make a makeshift Remoulade sauce.