Aioli
Posted in Blog, Chutney/ Pickle/ Relish, Light meals, Recipes, Salad on 19. Dec, 2011
This is one of those basics everyone should have in their recipe repertoire. Aioli, or garlic mayonnaise, will keep for weeks in an airtight container in the fridge and it perfect with chips, on sandwiches, burgers, and in salads. Mix it with pesto for a great pasta salad. Add gherkins and capers for a homemade tartare sauce. Once you have it down pat start experimenting with different flavoured aioli. Try adding sundried tomato oil, or herbs like tarragon. The flavours are endless and you will never buy it again.
5 roasted garlic cloves (you can use raw but I think roasted garlic is a lot more subtle. If using raw garlic only use 2-3 cloves)
5 egg yolks
2 Tblspns Lemon juice (or white vinegar)
1 Tablespoon mustard (wholegrain or French)
Salt
Canola oil
In a food processor put all the ingredients but the oil. With the motor running slowly pour in the oil. If you pour it in too fast it will curdle, so take your time. The aioli will get thicker the more oil you put in. It will keep for at least a month covered in the fridge.
If you don’t have a food processor, whisk all the ingredients, except the oil, in a glass or stainless steel bowl. While you continue to whisk slowly drizzle in the oil. This process is helped tremendously if you have someone who can pour the oil in while you whisk!
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hi. my aoili looks really yellow. i have been hand whisking it. does it just need more whisking? how much oil do you suggest putting in? thank you
Hi Gina
The colour of your ailoi can and will change depending often on your eggs. Also the mustard you use and the oil can also have an effect. I personally like one with a bit of colour.
As for amount of oil it really depends on what consitency you want. Remember with an aioli you are making an emulsion (combining the 2 fats – egg yolkk and oil, hence the rsik that it may split if not done slowly) so what does this mean? It means that the more oil you add the thicker your aioli will be. At first this is a little counter intuitive.
I make a thick aioli if using it as a spread for burgers or sandwiches. Make it slightly thinner if using it as a dip and thinner again if using as a dressing.
Hope that helps!
Vicki