June 22, 2009
My Aunt Dolores always makes this wonderful pasta salad for her barbecues and I’m adding it to my repertoire this summer as well. It doesn’t really have a ...
Related Blogposts
Bloggers, have you written about Aioli? Add a widget!
gourmet traveller: “pan-fried veal chops with almond & rosemary aioli”
October 18, 2009
I bought some lovely veal chops from the butchers the other day and with meat that good there’s no need to mess about with it too much. B prepared ...
Related Content
Wikipedia
Aioli (Provençal Occitan ''alhòli''In Provençal Occitan, the same word is written ''alhòli'' according to the classical norm or ''aiòli'' according to the Mistralian norm., Catalan ''all-i-oli'') 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 Occitan cuisine, aioli is traditionally served with seafood, fish soup, and croutons, in a dish called ''merluça amb alhòli''. In Malta, arjoli or ajjoli is commonly made with the addition of either crushed galletti or tomato. In Australia it is commonly eaten with hot chips. In the Occitan Valleys of Italy it is served with potatoes boiled with salt and bay laurel. 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.
Yield: ½ cup
[edit] Ingredients
3 |
tablespoons Vegetable oil |
¼ |
|
½ |
teaspoon dijon mustard |
2 |
teaspoons fresh lemon juice |
1 |
large eggyolk |
2 |
clove garlic |
[edit] Preparation
Step 1 |
Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.) |
Step 2 |
Whisk in garlic paste and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use. |