Aioli Recipe

I'm sharing the instructions for aioli because it's impressive and so very easy. You will spend far longer learning to spell aioli than you will making this recipe! Ignore the insane amount of fat in this and enjoy it on special occasions. Dip stuff in it, smear it on sandwiches - you'll like it, I promise, and Vampires will give you a wide berth. No so much about the garlic? Leave it out and you've got some to-die-for homemade mayonnaise. Yes, that's right you can MAKE mayonnaise! I suppose since it's got a raw egg yolk in it I should warn you to only use the freshest eggs and it might not be appropriate for the elderly, young children or the knocked up.

Aioli Recipe (this is a half recipe, double if desired)

2 cloves garlic, peeled and crushed (want more? go for it)

1 egg yolk

a couple of pinches each salt and pepper

juice of half a lemon

1 teaspoon Dijon mustard

3/4 cups oil (I like mostly vegetable oil with a couple of tablespoons of olive oil - all olive oil just won't be right so don't try it)

Add garlic, egg yolk, salt and pepper, lemon and mustard to a food processor or blender and whizz until combined

Through the little hole in the top dribble in the oil very slowly as the machine is running. In seconds you will have a thick, creamy decadant sauce.

5 minute magic, and won't people be impressed?

Comments

[marné]

That sounds so good. Since being on my healthy eating kick I haven't had any mayonnaise, and I miss it so!

[Lisa]

We've been trying to eat better too, so this was definitely a once-a-year type meal. I can't say I miss mayonnaise all that much, but I do miss good cheese and butter. We still eat everything once in awhile, but we're working on the concept of "lots of fruits and vegetables and everything else in moderation".

[jc]

Congratulations for this recipe.
The recipe you described is the Provencal (french) version.
The Catalan version doesnt contain neither egg nor mustard.
It's made in a mortar with only oil garlic and salt. Some Catalans would add bread crumbles.

"Mahonesa" was discovered by napoleon troups when they invaded Spain. It comes from a village called Mahon located in the island of Minorca.

[Teresa]

Thanks for your recipe.
My grandfather used to make ”all-i-oli” (literally “garlic & oil” in Valenciano or Catalan language) in a large mortar made of marble that had belonged to his mother. He used garlic cloves, one egg yolk, extra virgin olive oil, a pinch of salt and a few drops of lemon. Usually I use the same recipe and morter.
In my place of origin –Valencia, Spain- are a lot of superstitions about the making-up of this recipe for the ingredients thicken well, as “the number of garlic cloves must be always odd”, “nobody can watch how it prepares the all-i-oli”, or “pregnant women or with menstruation never goes well this recipe”.

[donna]

yum!! I'll try this for sure!!
I am interested in the plate you are displaying. I collect Myott "Royal Mail", and Johnson Brothers "Friendly Village". Your plate looks similar to one of these, but I can't make out the pattern.

[alli magee]

i need this now!!!

[Lisa]

Thanks for all your information on aioli everyone!

Donna - my plate is Johnson Brothers "Cotswold". My grandmother had a whole set and when she died no one wanted it, so it went to the thrift store except for the two platters that I have. Now I'm trying to collect it wherever I see it as I really want to be able to serve Christmas dinner on it, just like my grandmother always did.

[Lalla Lydia]

I don't know how many times I've tried to make aioli -I love provencal cuisine- but it's always been a flop because I would make it in my tiny little marble mortar. I'm defiantely going to give into the quick and dirty method of using the food processor and hope for results as good as yours! Glad I found your blog!