what is a good aioli recipe?
Here's my basic recipe and from here I can go anywhere with it. Add any spices or seasoning you want or garlic paste, saffron, pesto, etc. My local health department requires that I use a pasturized egg yolk product but for home use I combine the acids and eggs yolk together before the oil is added which should make things safe.
2 egg yolks
6 Fl oz of veg. oil
2 Fl oz of olive oil
1/2 tsp red wine vinegar
1/2 tsp of lemon juice
Salt to taste
Cayenne pepper to taste.
in a processor, blender, mixer, or bowl Add egg yolks and acids and combine then add oil slowly and wisk or blend and continue to add oil slowly until the emulsion builds and then season as desired.
I've been teaching Provencal cooking for 25 years, and I LOVE Aioli. I get really steamed when chefs and cooks these days call any flavored mayo "Aioli, " because it isn't Aioli unless it's just garlic! The rest may be great tasting, but it just isn't Aioli!
Here's my recipe. It was given to me a long time ago by the people who used to own La Merenda in Nice. I hope you like it.
Makes 2 cups
1 tablespoon fine, dry, unflavored breadcrumbs
1 tablespoon white wine vinegar
6 garlic cloves (I de-germ mine)
3 large egg yolks
½ teaspoon sea salt
1/8 teaspoon white pepper
1 cup extra virgin olive oil
1. Soak the breadcrumbs in 1 tablespoon of wine vinegar for 5 minutes, then squeeze the crumbs dry in the corner of a towel.
2. In a food processor fitted with the metal blade, finely chop the garlic, then add crumbs amd combine with garlic to make a smooth paste. Add egg yolks and all the other ingredients except the oil and combine. Scrape down sides. How, with the motor running, add olive oil in anslow, steady stream. When all the oil is in, you have aioli. Voila!
Go ahead and get steamed I know what my resume is.
The Catalan cousin "allioli" in its authentic version doesn't even include eggs. But the egg yolks do bind everything together in a tight mayonnaise. Catalonia is the semi-autonomous next door neighbor to southern France so there is overlap in cuisine.
Love all of your food history, pierino!
Thank you ChefJune!
Alioli in Spanish, Allioli in Catalan, Aïoli in French? Traditionally just garlic, olive oil, a little lemon juice and salt, but now I most people rely on the egg yolks. I'm not familiar with the bread crumb addition, but I do like some of the modern offshoots with pepper and saffron and other flavors.
@Greenstuff-As pierino pointed out to me yesterday I left off garlic in my recipe which was just an early morning not quite awake oversight- But I love all the different ways an aoli can be flavored too. I have always thought the tradional or classic aoli a bit boring and like what aoli has evolved into. Although not typically a sauce I would serve as a sauce but use more for a sandwich spread to replace your typical jarred mayo in deli and gastro-pub style food.
Per my conversation with ChefDaddy yesterday, the French word for garlic is "ail", hence no ail, no ailoli (or allioli). But I too think of it almost as a mother sauce. It's the starting point for rouille the traditional condiment for bouillabaisse or moules. So you can add other ingredients. Maybe even bread crumbs, although I've never encountered that one before.
Yeah, I figured ChefDaddy just forgot to type the garlic, he wouldn't actually forget to add it. Personally, I've never had an error-free post. I like the "mother sauce" concept.