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Author Notes: I love making aioli! I feel like its almost a trick food, so easy to make, so opulent, so versatile. My idea for this aioli was to explore its richness-- nuts, anchovy-- without having it turn in any particular direction, and also not be too particularly fishy. I basically wanted a coy but opulent aioli... Also, I wanted something that alluded to the sea without requiring fish to set it off. This is an aioli I love to use as the sauce on a plate of arrugula with sliced cherry tomatoes topped with a poached egg. I use it also when making sandwiches with lightly cured meats, like prosciutto. Check out its colour two days after making, when the turmeric has stained it. The flavours are also more integrated. Enjoy! - nogaga
- 1 large organic egg yolk, room temperature
- 1 cup pure cold-press virgin walnut oil
- 1 tablespoon plus one teaspoon aged walnut vinegar
- 1 teaspoon fleur de sel
- 1 teaspoon turmeric
- 1 thoroughly mashed clove garlic
- 2 chopped (or mashed) anchovy filets
- Starting whisking the egg yolk. Slowly, patiently, pour in a thin thread of walnut oil, as you never stop whisking. Slowy, slowly, easy does it, and all of a sudden you're done, with a surprisingly firm emulsion.
- Add aged walnut vinegar, not all at once, continuing to whisk. In the same manner add garlic, salt and turmeric. Lastly, add the chopped or mashed anchovies. Whisk it all together.
- Allow the flavours to meld while you prepare your green plate or prosciutto sandwich, and enjoy.