Okay, I know I said we don’t really celebrate Christmas, but in fact we still do with the extended family and hence I have a present for all of you – a simple recipe for aÃ¯oli!
I’ll start by saying I’ve made aÃ¯oli for years, but have never been entirely satisfied with the result until this version. The two keys to today’s success are most definitely the quality of the garlic and the choice of oils. In the past, I simply used extra virgin olive oil, which is often too fruity or sharp for a good mayonnaise of any sort. I found myself often compensating with extra mustard, or too much salt, hence the ‘meh’ outcomes. This version uses a mix of a mild extra virgin olive oil and grapeseed oil.
I probably don’t need to explain the reason for using good quality garlic, but I was lucky to find some locally grown globes where we are down the coast (silly me left our own garlic at home) that are very tasty indeed. Whatever you do, NEVER buy cheap Chinese garlic – aside from the obvious food miles and ‘goddess knows what they’ve put on it’ issues, it has no flavour.
Okay, enough back story. Here’s the recipe. We’ll be enjoying it tonight with crayfish and asparagus. 🙂
2 cloves garlic
1 T dijon mustard
juice of 1 lemon
1 C extra virgin olive oil
1 C grapeseed oil
Put all ingredients except the oil in a container and hand blend (I use an electric hand blender, but of course you can whisk if you like!). When combined, drizzle the oils in slowly while blending until fully emulsified. Takes about 5 minutes. Enjoy!
6 thoughts on “Super Delicious AÃ¯oli in 5 minutes!”
i’m totally doing that. Thanks Tammi.
Continuing the twitter conversation….
Stephanie Alexander swears that a whisk makes the best results for mayo. I use an electric whisk which makes awesome mayo. A hand beater is almost as good, but I think there’s some magic with the thin wires of the whisk.
Whatever. Sometimes it’s best to just make the fast one.
Oh yes! I’ve been wanting to make some aioli for some time now. Bookmarked! :0)
Thanks, guys, and hope you enjoy! Ev, you’ll be pleased to know that my new, amazing KitchenAid has a whisk attachment, so have already gone back to bashing the garlic in the mortar & pestle & then whisking with the KA. 🙂
hey Tammi, you want something delicious? Why not try some genuine wisconsin human (i.e. breast milk) cheese: http://www.foodandtechconnect.com/site/2011/01/miriam-simun-talks-about-human-cheese-biotechnology-sustainable-food-systems/