AIOLI MAGIC…Seven Saucy Secrets.
Aioli – Garlic Flavoured Mayonnaise
ay-oh-lee…..one of America’s few cold sauces.
Aioli is gluten-free, dairy-free & vegetarian, it can have unlimited variations.
- 2 cloves garlic (quick fix – 1 tspn. crushed garlic)
- pinch salt
- 2 egg yolks
- 2 tspns. whole grain mustard or Dijon
- 2 tblspns. lemon juice
- 1/2 tspn. sugar
- 500 mls. extra virgin olive oil (or rice bran oil)
Process all ingredients except oil, drizzle slowly with motor running.
Only use good quality olive oil. I use half olive oil, half rice bran oil (find olive oil a bit to overpowering).
Best if all equipment & ingredients are at room temp.
If you want a big batch, Neil Perry has a great 1 litre recipe….
- 1 head garlic
- 4 tspns. sea salt, freshly ground white pepper
- 12 egg yolks
- juice of 2 lemons
- 500g. each extra virgin olive oil & 500g. olive oil
Same deal…process all ingredients & drizzle oil slowly. Oh, & it freezes really well, so make plenty.
Tips:
- If it seperates while adding oil to fast, don’t worry. Just start with more yolks & mustard, & slowly drizzle seperated mix as if it were plain oil.
- Add oil very slowly at the beginning.
- Roasting the garlic makes aioli mellow & sweeter.
- Stir in water, 1 tspn. at a time if too thick.
- Half olive oil & half your favourite vege oil makes a less strong olive oil flavour.
- Some chefs have health concerns about the safety of raw egg yolks & are starting with a good quality commercial mayo (which is made from pasteurized egg yolks).
So a good quality jar of egg mayo & some crushed garlic is a great short-cut to instant aioli.
Now for the good bits…
A quick fix…..spread on some garlic bread, sprinkle with parmesan, toast in oven & sprinkle with Italian parsley.
Serve with….
- green beans & roasted walnuts, or artichokes
- grilled lamb & grilled veges
- chicken & avocado
- B.L.T.
- mix into coleslaw or potato salad
- Add lime, wasabi, smoked chilli or horseradish & serve with seafood….Atlantic salmon steaks, salmon patties, fresh prawns or scallops
- Add roast red capsicum & serve with fritters, prawn pancakes or asparagus
- Add basil & serve with prosciutto
- Add quince & serve with calamari & whitebait
- Add apple & serve with trout & walnuts
- Add mint or pear & serve with lamb & haloumi
Other suggestions are saffron threads & tblspn. honey for a sweeter leaning, or sesame oil for a Thai flavour
There’s even a little company I stumbled upon called No Whey! It’s Sour Cream, who make a product called Almondaise that’s gluten,dairy,egg & soy free. This answers the call of many….
Happy dinner tonight!
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A BIG favourite of mine!
Mine too Caro…my sister is gluten intolerant & she can eat this is many guises, she reckons it is her food saviour :)) gotta love that! xx