Garlic Gratification
Today is National Garlic Day!
To celebrate, I’m thinking about aioli, or garlic mayonnaise.
I make it by hand, which isn’t hard. Here’s how.
Take 2 large egg yolks at room temperature and whip with a wire whisk until thick. Add 1 teaspoon lemon juice, 1 teaspoon garlic paste or grated garlic, and 1/4 teaspoon salt and whisk briefly.
For the oil, avoid using only extra-virgin olive oil or the aioli will taste too much like olives. I like plain olive oil, or half extra-virgin olive oil and half a neutral vegetable oil.
Very slowly begin adding oil, a drop at a time. Add the oil too fast and the mixture will separate into an ugly mess. (This goes much quicker in a food processor, but still requires a very slow start with droplets.) Add oil until the mixture reaches a mayonnaise consistency. It will take about 1 cup. Don’t go beyond 1 1/2 cups or the aioli may separate. This may take 3 minutes or more by hand, or 30 seconds in a food processor. Add more salt and white or black pepper, if desired.
Another neat trick is to poach the garlic in the oil before making the aioli. Drop a few whole cloves in the oil and cook on medium-low for about 15 minutes. Watch that the garlic does not burn. Discard the garlic when done and the oil will have lots of garlic flavor. The hassle with this method is that you have to let the oil cool to room temperature before making the aioli.
Use this for sandwiches or for a dip for cold steamed asparagus. Yummy.
