Greek and Rumanian Style Caviar Aioli.

By Kukla • May 21, 2011 • 6 Comments

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Greek and Rumanian Style Caviar Aioli. — 1 of 2 Photo by Kukla

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Author Notes: This Aioli (Spread or Dip) is very delicate, airy, piquant and delicious.
It could be served alongside grilled or fried fish, as a dipping sauce for shrimps or crab, instead of mayonnaise in seafood salads, and just as an appetizer spread. I often serve it for a party in phyllo or puff pastry tartlets garnished with chives or dill, or instead of sour cream on boiled or baked potatoes.
For me it is best just on bread or crackers with a large ripe and juicy tomato, thinly sliced onions and olives.
The little balls of Roe that still remain in the Aioli make an even more pleasurable experience when they burst in your mouth. The bubbles in Club Soda make it very light and airy. Some times, when I want to splurge, I use Champagne or Spackling Wine instead of water.
I remember when my Mom used to buy carp or pike, she would always ask the fish manger to choose one that had the Roe. She would make it right a way, while it was the freshest, of course we didn’t have a food processor, and the whole process was Labor of Love and not less than 1 hour or more. - Kukla

Serves makes about 2- 21/2 cups.

• 1 cup (the freshest) Carp or Pike Roe.
• ¾ cup canola or grapeseed oil
• 1 tablespoons olive oil
• ½ cup lemon or lime juice
• 1 medium size shallot diced
• Salt & freshly ground black pepper
• Club Soda or Sparkling water

In a colander or a strainer carefully wash, under cold water, the Roe. Drain and peel-of the thin film around the Roe. Transfer to a medium size bowl.
Put the bowl with the Roe over a pot or sauce pan with barely simmering water. Make sure that the bowl with the Roe doesn’t touch the water. With a wooden spoon steer the Roe for about 2-3 minutes until all of it is the same light pink color. Let it cool for a little while.
Pour to a measuring cup the canola or grapeseed oil. Keep the lemon or lime juice, and the Club Soda or Sparkling Water close to your working place.
Begin steering with a wooden spoon in the same bowl where you partially cooked the Roe. Start with a teaspoon of lemon juice and after that is well mixed, add 2 tablespoons oil to stabilize the emulsification, transfer to a food processor.
Process, alternating a teaspoon of lemon juice and a few drops of oil at a time. Repeat until all of the lemon juice and canola oil are incorporated and the Aioli thickens.To aerate and thin out, shake the bottle with Club Soda and add 1 tablespoon to the food processor and process briefly. Then add salt, black pepper to your taste and diced shallot. With the processor running, add the remaining 1 tablespoon of the olive oil in a slow steady stream.
To aerate and thin- out, shake the bottle with Club Soda and add 1 or 11/2 tablespoons to the food processor and process briefly, just to combine. The bubbles in Club Soda makes it very light and airy. Remove from the food processor and chill. Keep refrigerated not more then for 2 days.