This past weekend we made an aioli for one of our Hello, Fresh meals. Brian mentioned that he had never made an aioli before so I looked into the actual ingredients and history of this condiment.
Aioli is a Mediterranean sauce made of garlic and olive oil. Than name literally means "garlic and oil" in Catalan. In France, the sauce is closer to a mayonnaise incorporating egg yolks and lemon juice with a bit more garlic. In France, it is often served at room temperature.
In the late 1980's, it was fashionable to call all flavored mayonnaise, "aioli" with flavorings such as saffron or chili. Purists would argue that garlic should be the only seasoning in a classic aioli.
Enjoy!
Stacy
Classic Aioli
Ingredients:
2 garlic cloves, minced and mashed
salt
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
slow drizzle of olive oil, approximately 3 tablespoons
pepper
Directions:
Mince and mash the garlic into a paste with a pinch of salt using a large knife.
Whisk together the yolk, lemon juice and mustard either in a bowl or easier...in a food processor.
Combine the oil a few drops at a time to the yolk mixture...whisking constantly until all the oil has been added and the mixture is emulsified.
Finally, whisk in the garlic paste and season with salt and pepper. If aioli is too thick, whisk in 1 or 2 drops of water.
Chill covered, until ready to use. Remove from fridge and all to come to room temperature before using.
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