The reason I wanted to blog about the Aioli Sauce: 1 - is that it's a delicious sauce; 2 - I wanted to introduce you to it so that in a few days I can give you the recipe for Stuffed Risotto Balls and 3- I received a mortar and pestle for Christmas and it's the best little kitchen tool to have handy. This is my little beauty to the left. You're going to wonder why you didn't get one sooner!
Basic Aioli (Garlic Sauce)[ay-OH-lee]
A light mayonnaise style sauce laden with fresh garlic. Used atop vegetables or fish. A wonderful accompaniment to simple crudités.
TIP: A key to success with aioli is to work very slowly. It is also important to make sure all your ingredients including your cooking tools be at room temperature. Varying temperatures may encourage the sauce to separate.
Makes: 1 cup
I N G R E D I E N T S
4 garlic cloves, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice
1. Add the garlic and salt to the mortar bowl and grind slowly with the pestle, moving in one direction only. You can do this first step in a food processor if you'd like, then transfer the mixture back to a medium sized bowl.
2. Whisk in the mustard first, then the egg yolks. At this point you can transfer the mixture back into the mortar or use the whisk in the bowl.
3. Now you will add in half of the oil. This must be done very slowly or the oil will not emulsify and your sauce will not thicken. Add the oil in a slow, fine stream while either whisking with a wire whisk or using your pestle.
4. Once the first half of the oil is incorporated, then add the water and the lemon juice, and mustard, whisking or stirring constantly with the pestle. Then slowly add the rest of the oil.
5. The mixture will thicken as you continue to blend it. The mixture should be slightly thinner than commercial mayonnaise.
*** If it becomes too thick you can add a bit more warm water, one teaspoon at a time. ***
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