Thursday, February 23, 2012

Holy Aioli!

I had a couple of egg yolks looking for a use and thought some aioli would be nice. I followed Stephanie Alexander's recipe from The Kitchen Garden Companion and it was really garlicky. Like, don't-have-too-much-hopefully-you're-not-going-out-afterwards garlicky. It was good, don't get me wrong, but less garlic next time would have made all the difference.

Nothing like making aioli or mayonnaise by hand to get the arm muscles toned!

6 cloves garlic
2 egg yolks
1 1/2 cups olive oil
squeeze of lemon juice

Crush up garlic and a pinch of salt to a paste, I just did it on the chopping board with the back of a large knife.

Transfer to a large bowl and stir in the egg yolks to combine. Very slowly drizzle in the olive oil, drop by drop to begin with, whisking as you go. It will become thick. When almost all the oil is added squeeze in some lemon juice and taste for seasoning. I also added a little bit of hot water at the end to thin it out, it was very, very thick.

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