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Saturday, October 8, 2011

Vampires are going to stay away this Halloween, Garlic Aioli!


This is just a simple recipe for a basic garlic aioli I made as a dip and spread.  I'll show the recipes for those in the next few days.  This recipe is so versatile.  It can be used as a dip or as a spread.  You can alter the recipe to make it to your liking -- some prefer more garlic, some prefer less.  If you want it more watery, you can add more lemon juice or more oil... up to you!  Garlic lovers, rejoice, this is for you!

This is a very easy recipe as there is no "cooking" involved.  You just need:
- 2 egg yolks
- 4 garlic cloves, minced very finely (more or less to your liking)
- 2 tsp lemon juice
- 1 cup EVOO (extra virgin olive oil)
- 1 tsp yellow mustard or 2 tsp dijon mustard

Start by whisking the egg yolks, lemon juice and mustard.  Don't worry about it too much because you'll be doing a lot more whisking later.  This actually works really well in a blender or food processor.  So if you have these, more power to you.  I was too lazy to bust mine out for this small amount.  But then I regretted it after because my arm was hurting like crazy... anyways...

Start mincing up the garlic.  Smash it, mince it up and smear it across your cutting board.  In this case, one of those white boards with the textures will be best as it'll help smash the garlic.  If you're using a food processor/blender, just put the garlic in before the other ingredients and start pureeing it.


Add some kosher salt to the garlic as well to help it create a paste-like consistency on the garlic.  Use the side of your knife and spread the garlic across the board continuously until you get your desired consistency.  I couldn't show it as I was taking a picture, but hold both hands on the end of the blade, use it as you would a dough cutter.


I was too lazy to do anymore so I stopped.  But a bit more would be nice.  But it's not essential.  Actually, it would've been nicer to do more.  So do it.  Sue me, I didn't have any sleep.

Now, start whisking in the olive oil.  And yes, the picture on the left shows my three hands.  I have three hands.  Well, four if you include the camera hand.  Yes, the secret is out -- I have four hands.

Anyway, start by whisking the oil slowly.  Start with just half a teaspoon and fully incorporate that into the egg yolks.  Start drizzling the oil in very slowly to start.  If you do it too quickly, you'll break the emulsification, or the bonds between the egg yolk and the oil.  So don't do it too quickly.  Starting over will suck.  As you get further and further along, you can start pouring it in more quickly because the emulsification is much stronger.  Keep drizzling the oil in, until your desired consistency.

The 1 cup measurement I gave earlier is just an estimate and suggestion for consistency.  Just like the garlic, you can choose as much or as little as you want -- it depends on your intentions for its use.

Again, if you have a blender or food processor... this would be a much easier task... trust me...

Anyway, that's pretty much it.  The only other suggestion is to taste for seasoning and salt and pepper it to your desired taste.  Let it stand in the fridge for at least half an hour for the flavors to incorporate together.  I used this as a dip for calamari as well as a spread for my lobster roll.  Both recipes will be shown in the next few days.

Until then...