I love making aioli, as I have already mentioned. In this one I wanted to play with sweet and sour and herbaceaous flavours, which I feel go beautifully with the richness of mayonnaise. The intent behind this aioli is to be an accompaniment for scallops I make on a grill-- I put a thin layer of olive oil in a copper pan, then place the scallops dressed only with a tiny shaving of lemon rind on top, and put it on a big open weber grill, about two minutes on each side. I like to plate two of these scallops on a small mound of this pinkish aioli as a first course. Their brininess shines. But of course, the aioli serves also as a great foil for purslane and potato salad. - nogaga —nogaga
Test Kitchen Notes
The combination of thyme and coriander and balsamic vinegar is absolutely brilliant. It creates a slightly sweet, tangy, herbaceous flavor that is very well balanced. The aioli came together beautifully, it was thick and creamy. I was going to take nogaga's advice and serve with scallops, I'm certain that would be delicious, but I decided to grill steaks and served the aioli with them and it was amazing. This aioli is different from any I have ever tasted. I love that nogaga took a classic recipe and added what could be considered unconventional ingredients. The result is a delicous aioli that I will certainly make again. - sdebrango —sdebrango
large, organic, room temperature egg yolk
canola oil (or other neutral oil)
generous tablespoon balsamic vinegar
1 1/2 teaspoons
1 1/2 teaspoons
grea sea salt
In This Recipe
Drop yolk in large bowl, start rapidly whisking as you slowly pour in a thread of the canola oil, until it has all been absorbed. Then do the same with the olive oil.
Add the generous tablespoon (tablespoon and a splash) of balsamic vinegar.
Smash clove of garlic, and mash in mortar with the thyme leaves, corriander and salt till it is pretty much a paste.
Incorporate into the aioli. This aioli is especially delicious under seared scallops, as above, and benefits from a day in the fridge before use. The flavours come together that much more.