Aioli Food

AIOLI

Steps:

• Whether or not you are using a mortar and pestle for the mayonnaise, begin by mashing the garlic and salt together in a mortar and pestle. Mash to a smooth paste.
• Using the mortar and pestle (for egg yolks only; this is the traditional method, and will result in a very silky, creamy aioli if you do it correctly): Add the egg yolks to the mortar and beat with the pestle until smooth. Measure the grapeseed oil into a measuring cup with a spout, and drip by drip, work the oil into the egg yolks, gently but constantly stirring in one direction with the pestle. As the mayonnaise begins to emulsify, you can start adding the oil in a steady stream, but the stream must be a thin one, and you must stir constantly but not too fast. Once you have a good emulsion, you can scrape the mixture into a bowl and continue with a whisk if it's easier for you. It helps to rest the bowl on a damp towel shaped into a ring. Use up the grapeseed oil first, since it makes a better emulsion than olive oil, then continue with the olive oil. I find that once the egg yolks and oil are emulsified, it's easiest to drizzle in a tablespoonful of oil while beating, stop drizzling and really beat hard to work it in, then continue with another tablespoonful. When all of the oil has been added and the mayonnaise is thick, taste and adjust salt. Refrigerate until ready to use.
• Using a food processor: Place the egg yolks or egg and egg white in a food processor fitted with the steel blade. Turn it on, and begin drizzling in the grapeseed oil, then the olive oil, in a thin stream. Some food processors have little holes in the plungers meant for controlling the flow of oil into the mayonnaise. When all of the oil has been added, stop the processor and scrape in the garlic paste. Process for a few seconds, until the paste is well blended into the mixture. Taste and adjust salt. Refrigerate until ready to use. The mayonnaise will be thinner than the mortar and pestle version.

GARLIC AÏOLI

Steps:

• Separate the eggs (save the whites for another recipe), placing the yolks in a large bowl. Scrunch up a wet cloth and place it on your surface so you can sit the bowl at an angle without it slipping. Adding it a drip at a time so you don't split the yolks, whisk in the extra virgin olive oil, then the olive oil, speeding up the drips as you go - when it starts to really thicken, add a squeeze of lemon juice to loosen, then continue adding the oil, with more lemon when needed, use your instincts. Season to taste, tweaking with more lemon, if needed. To up the pepperiness, add more extra virgin olive oil, or add olive oil to make it milder. This gives you a nice base.
• Now, peel the garlic and smash it up in a pestle and mortar with a small pinch of salt, then stir it through to create a feisty aïoli, ready to use in lots of different dishes. Sometimes I add an extra flavour, depending on the dish I'm serving it with, making aïoli continually exciting to use. Try smashing up and whisking in 4 anchovy fillets, adding flecks of finely chopped or smashed fresh soft herbs, stirring through chopped fresh chilli, to taste, or even a little saffron that you've steeped in boiling water.

GARLIC AIOLI

Steps:

• In a blender or a food processor, puree garlic with egg.
• Mix oil with lemon juice in a pouring jar.
• With motor running, add oil mixture slowly in a thin stream.
• Add salt and pepper and whirl an additional 10 seconds.
• Taste for seasoning.
• Transfer to a bowl, cover, and refrigerate.
• If the mixture separates or does not thicken, correct it as follows: Pour all but 1 tablespoon of separated mayonnaise into another container.
• Add 1 tablespoon water to remaining tablespoon of mayonnaise in food processor.
• With motor running, add separated mayonnaise slowly; mixture should regain right consistency- if not, try again.
• It is best to prepare this the day before, to allow flavors to mingle and mellow out.

AIOLI

Steps:

• Smash up the garlic with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl). Place the egg yolk and mustard in a bowl and whisk together, then start to add your oils bit by bit. Once you've blended in a quarter of the oil, you can start to add the rest in larger amounts. When the mixture thickens, add lemon juice. When all the oil has gone in, add the garlic and any extra flavours (see above). To finish off, season to taste with salt, pepper and a bit more lemon juice, if needed.
• Try this: Lemon -or basil- flavoured aioli is good with salads, all types of fish, and in seafood soups. It's also great with roasted fish, chicken or pork, and is a classic with salmon.

SPICY CHILI AIOLI

Steps:

• Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
• Add pressed garlic and chili paste and continue to mix once again until uniform in texture.
• Serve aioli in a small ramekin, bowl, or directly on top of food and garnish with a sprinkle of cayenne pepper. Serve cool to slightly below room temperature.

HOMEMADE AIOLI RECIPE

Steps:

• In a small food processor or cup using an immersion blend, whisk together yolks, lemon juice and zest, and mustard. Pulse, scraping down the sides, until it becomes a pale yellow paste.
• While whisking or while the immersion blender is on, very slowly pour the oil into the yolk mixture. It should start to thicken and combine, but if it it does seperate, stop adding the oil and continue to whisk until it combines again, then resume the oil.
• When fully combine, add the garlic and salt, either giving a few more quick pulses or folding in by hand. If you plan to add chives or black pepper, fold them in as well.
• Cover and refrigerate for 1 hour to let flavors marry.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

AïOLI

Steps:

• In a small bowl pour 1 tbsp of boiling water over the saffron and set aside. Put the garlic, egg yolks and mustard into a food processor or blender. Blitz into a paste and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and lemon juice, then season to taste. The aïoli will keep covered in the fridge for up to 2 days.

AïOLI

Steps:

• 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.)
• 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.

EASY AïOLI

Steps:

• Mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

AIOLI

Steps:

• In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.

AïOLI

Steps:

• 1. Crush the garlic cloves with the salt in a mortar or deep bowl until you have a smooth paste. Take out some of it as it may be too much; you can add it back later.
• 2. Add the egg yolk. Anchor the bowl down by tying a dishtowel around it tightly, if necessary.
• 3. Using a fork or whisk, add the oil to the egg and garlic mixture starting very slowly, drop by drop. I like to use a spout in an olive oil bottle to regulate the flow but you can also drip the oil in from a spoon. As the mayonnaise thickens continue to add the oil in a very thin stream. Continue until all the oil has been incorporated.
• 4. If it gets too thick you can dilute it slightly with a tablespoon of warm water - don't add more oil, it will just get thicker. Taste, and add more of the garlic, if desired.
• This recipe can easily be doubled, and you can make the aïoli in a food processor but the texture and taste is not as fine as hand-made.

AIOLI

Steps:

• In a large, very clean mixing bowl, combine the egg yolk, garlic, lemon juice, and salt. Whisk for about 30 seconds by hand, until combined.
• While whisking, drizzle in a few drops of olive oil. After a few seconds of whisking, the olive oil should be incorporated, so start drizzling in a little bit more. Generally speaking, the slower you add the oil, the thicker the aioli will be. After the first few drops, I start adding the oil in a light stream. It should take about 60-90 seconds total to incorporate the olive oil.
• Once the aioli is thick and creamy, taste it and make any necessary seasoning adjustment.
• The aioli is best served within 24 hours, but is good for 4-5 days in the fridge. You can enjoy it spread on a sandwich like Chicken Cordon Bleu Panini or Croque Madame, with potato dishes like Crispy Smashed Potatoes, or with roasted vegetables like Prosciutto Wrapped Asparagus. Enjoy!

CHEATER'S AIOLI

Steps:

• In a small, shallow bowl, combine the pressed garlic and lemon juice. Stir to combine and spread it into an even layer so the juice can work its magic. Sprinkle lightly with salt. Let the mixture rest for 10 minutes, so the lemon juice can absorb the garlic's flavor.
• Place a fine mesh strainer over another bowl. Using a silicone or rubber spatula, scoop the contents of the bowl into the strainer, then press on the garlic with the spatula to get as much juice out as possible. Discard the garlic.
• Stir the mayo into the garlicky lemon juice until combined. Taste, and adjust only if necessary-if the garlic flavor is overwhelming, stir in more mayonnaise by the tablespoon. If you want it to taste a little more interesting, add the Dijon mustard. For more tang, add another little squeeze of lemon juice.
• Aioli will keep well in the refrigerator, covered, for up to 10 days. It will thicken up more as it chills.

AIOLI SAUCE

Steps:

• Make a paste from the Garlic cloves by using one of the methods below.
• In a medium bowl, combine garlic paste, egg yolks, lemon juice, dijon mustard, salt, sugar, and cayenne pepper. Mix with a hand mixer set on medium speed.
• With the hand mixer set to high, slowly pour in the oil, mixing continuously.
• When all the oil is added, keep mixing until the aioli thickens and gets paler (see picture), about 2 more minutes. Fill into a container and use right away or refrigerate for a few hours, so it thickens more.
• Store in the fridge for up to 5 days.

5 MINUTE AIOLI

Steps:

• Prepare your food processor with the blade attachment.
• Crack your egg in the food processor, then add your Dijon mustard and your garlic clove.
• Put the lid on, and start blitzing.
• As the mixture is processing, slowly add your oil. Don't add the oil too fast or else the mayonnaise can split.
• Once you have added about half of your oil, take the lid off and scrape down the sides. Put the lid back on and continue to add the other half of your oil while blitzing.
• When you have added all of the oil, the mayonnaise should be nice and thick.
• Add your lemon juice, then season with salt and pepper (be careful not to add too much salt). Blitz one more time to finish the aioli.

TWO-MINUTE AIOLI RECIPE

Steps:

• Place egg, garlic, and lemon juice in the bottom of an immersion blender cup. Pour canola (or vegetable or light olive) oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As aioli forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. (For food processor instructions, see note).
• Transfer aioli to a medium bowl. Whisking constantly, slowly drizzle in extra-virgin olive oil. Season to taste with salt and pepper. Store in a sealed container in the refrigerator for up to two weeks.

AIOLI

Steps:

• Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt.
• The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor.