Aioli
Ruth A. Spear adapted
by Michael McCabe
Yield: 3 cups
Notes:
Aioli (Provençal Occitan alhòli, Catalan allioli)
is a sauce made of garlic and olive oil. Normally egg is also added for ease of
mixing. There are many variations, such as the addition of mustard. In France,
aioli is traditionally served with seafood, fish soup, and croutons. It is usually
served at room temperature. The name aioli (alhòli) comes from Provençal alh
'garlic' (< Latin allium) + òli 'oil' (< Latin oleum).
Aioli is, like mayonnaise, an emulsion or a
suspension of small globules of oil and oil soluble compounds in water and
water soluble compounds. Egg yolk is a commonly used emulsifier but mustard and
garlic both have emulsion-producing properties. Classic aioli is made without
egg, though many aioli recipes use it.
This recipe uses egg.
The oil and eggs must be at room temperature to
form the proper emulsion. The number of garlic cloves may be increased or
decreased according to one's individual sense of adventure.
Cuisine: French
Categories: Egg, Sauce, Served
Cold
Source: Cooking Fish and
Shellfish, 1980
Copyright: 1995
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Software
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3 cups extra-virgin
olive oil
4 large egg yolks, at
room temperature
1 large egg, at room
temperature
1 tablespoon fresh
lemon juice
1 teaspoon kosher salt
1 teaspoon freshly
ground black pepper
"to taste"
kosher salt
"squeeze"
fresh lemon juice
10 large garlic
cloves, peeled
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Hardware
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small bowl
blender
medium bowl
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Place 3 tablespoons of the oil in a small
bowl.
Prepare a very thick Mayonnaise using 3 of
the yolks and the balance of the 3 cups of oil. Put the 3 egg yolks, 1 egg, 1
tablespoon fresh lemon juice, 1 teaspoon salt and pepper in a blender. Run
until blended, about 5 seconds. With the motor running, pour the oil very
slowly through the top of the blender. Once the mixture has the consistency of
heavy cream, you can add the oil faster. Season to taste with salt and a
squeeze of lemon juice. Remove the mayonnaise to a medium bowl. No need to
clean the blender.
In the container of the blender, put the
garlic cloves, the remaining egg yolk and the reserved 3 tablespoons of oil.
Blend to a paste, add the mayonnaise, and blend again briefly.
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