Sunday, November 27, 2011

Garlic Aioli

Few thing are as versatile as a good, homemade aioli. Serve it alongside a grilled steak, a slice of roasted pork, use it as a dipping sauce for homemade french fries or a simple crudite. The possibilities are endless.

This is a good basic aioli recipe that is definitely a keeper. Once you master the basics, try different variations by adding other ingredients such as hot pepper sauce or fresh herbs.



12 cloves garlic
Kosher salt
2 large pasteurized eggs
1 1/2 cups light extra virgin olive oil

Place 10 garlic cloves in a saucepan and cover with water. Bring to a simmer over medium-high heat and cook 3 minutes, then drain. Return the garlic to the saucepan and cover with fresh water. Bring to a simmer and cook 3 more minutes, then drain again.

Mince the remaining 2 garlic cloves; sprinkle with salt. Use the flat side of a chef's knife to mash the garlic and salt into a paste. ( For a stronger aioli, cook 8 cloves in step #1 and mash 4 into a paste.

Combine the cooked garlic and garlic paste in a food processor. Add the egg yolks and 3 Tbsp water, pulse to blend, scraping down sides as needed. With the motor running, add the olive oil in a steady stream and blend until thick. Transfer to a bowl; cover and refrigerate for 1 to 4 hours.

Remove the aioli from the refrigerator about 15 minutes before serving. Season with salt.

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