AIOLI, the real thing



This recipe is especially for my American friends, who have been over at my kitchen for many a workshop. Ali is not your standard mayonnaise. The big difference is the use of an egg yolk. For easy emulsifying, binding purposes you use the egg yolk. The traditionally aioli is made without one. However, to speed up the process, as an egg yolk by all means. The oil will only turn out slightly different and....... will not be capable for so long. Come to that, Ali will never keep in my kitchen, it gets finished the same day I make it. Served at room temperature with farmers bread, raw vegetables or as a side dish for Fruits de Mer, you will be making buckets full in no time, because all your friends demand their portions.

WHAT DO YOU NEED
Mortar and pestle
Kitchen machine

INGREDIENTS
1 bulb of garlic, peeled and coarsely hand chopped very fresh at room temperature
2 teaspoons sea salt
2 cups extra-virgin olive oil, at room temperature

Using the mortar, crush the garlic,1 teaspoon salt, and 2 tablespoons of oil until a creamy mixture



Transfer to the kitchen machine
Slowly, drop by drop add the oil. Really slowly. The Aïoli will separate if oil is added too quickly.
Let the oil emulsify until smooth and creamy.
This will take about 15 minutes, and mixture will become very thick and glossy.

Transfer to a bowl to serve.

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