Old Bay Aioli
Oscar and Felix.
Liked the color contrasts in this photo.
First up: Old Bay Aioli. Start with an egg yolk, a smashed garlic clove, and some apple cider vinegar.
Whisk in canola oil -- see how I pour just a thin thread of oil? Start slow and your mayo won't break.
Because of the amount of vinegar, this is a foamy and loose mayonnaise.
Time to pull in a friend! Jennifer whisks while I pour.
I like to finish aioli with some olive oil.
Now for the Old Bay.
And, of course, some more salt!
Awaiting grilled shrimp.
Next: Preserved Lemon Aioli.
I mash my garlic (1 clove) with a meat pounder.
Rolling a lemon under your palms helps loosen the juices.
Whisking the egg yolk, garlic, lemon juice, and salt.
Chopping up the preserved lemon.
You can see this is a thicker mayonnaise.
Again, finishing with olive oil.
Adding the preserved lemon. And add more salt and/or lemon juice, as desired.
I ate this with roasted potatoes and salmon. Aspragus is next!
Aioli pals. Who knew aioli could be cute?
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Author Notes: If there is one sauce that can help you sail through summer lunches and patio dinners, it's aioli. If you've never made it, you'll be relieved by how easy it is -- get out your whisk and you're half way there.
The following are two versions. The Old Bay Aioli is handy for all fish and shellfish -- i.e. grilled fish, fried calamari, and boiled crab. You can also serve the Preserved Lemon Aioli with any seafood; otherwise, whip up some to go with grilled lamb chops, a burger, roasted vegetables, or a chicken salad. And if you want a plain aioli, then just leave out the preserved lemon in the Preserved Lemon Aioli recipe, and you'll be all set.
Before you get started, here are my Aioli Cardinal Rules:
• Let your egg come to room temperature.
• Find a friend/spouse/child to pour in the oil as you whisk.
• Don't wimp out on the whisking: count it as exercise!
• If your aioli breaks, stop what you're doing. Start a new aioli and whisk the broken aioli into it.
• I mix canola and olive oil because I find all-olive-oil aioli overpowering.
• Always taste aioli at the end and adjust the acid and salt.
• If your aioli is too thick, add a little water to thin it. If it's too thin, you're stuck with it but it will still taste great!
- amanda
Makes about 1 cup
- 1 large egg yolk
- 1 tablespoon cider vinegar, plus more to taste
- 1 garlic clove, mashed
- Salt
- 3/4 cups canola oil
- 1/4 cup olive oil
- 1 teaspoon Old Bay seasoning
- In a medium bowl, whisk together the egg yolk, vinegar, garlic, and salt. Add the canola oil a few drops at a time, whisking vigorously. The mixture will be loose at first and will then turn foamy before finally pulling together and thickening. Once it starts to thicken, you can add the oil in a thin stream (I like to think of it as a thread). It helps to have someone pour while you whisk and hold onto the bowl. If no one is around, fold a tea towel and set it underneath the bowl to steady it.
- Once all the canola oil has been incorporated, whisk in the olive oil -- again, slowly. Add the Old Bay, mix it in and taste your aioli. Add more vinegar and salt as desired.
- This recipe is a Community Pick!
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about 1 year ago cheese1227
Oh, I'm going to bring this recipe to Maine with me!
about 2 years ago Windtryst
Can I make this in the food processor?
about 2 years ago sexyLAMBCHOPx
Have to try this ASAP, husband LOVES Old Bay.
about 2 years ago MHardison79
I can't wait to make this! Love aioli, and the only thing that could make it better for the summer is Old Bay.