silver spoons & plastic forks

I ♥ aioli

In Aioli, Appetizers, Oils and dressings, Side dishes, Small dishes on June 28, 2011 at 23:52

I don´t know if you believe me, but it is summer in Stavanger, Norway (let´s not even start discussing that, ok?). And in the summer we throw grill parties and BBQs and go on picnics and boat trips and mountain hikes and late night terrace tapas parties. Let me present to you the perfect companion to all these events: smooth, garlicy, slightly salty, can´t-get-enough-of-it AIOLI! (or garlic mayonnaise if you wish)

Even though aioli is created by emulsification (a molecular gastronomical phenomenom) it is surprisingly easy to make. It just sounds fancy – don´t be intimidated! I made this out on the terrace. See? It is summer!

Ingredients:

  • 1 egg yolk (alternatively a whole egg, this increases the aioli´s shelf life to 1-2 weeks in the fridge!)
  • 1 heaping ts Dijon mustard
  • 1 ts white wine vinegar
  • 1 clove garlic
  • 0.5 – 1 ts salt
  • a few drops of lemon
  • a little pepper (4-5 grinds with a pepper grinder would about do it)
  • 2 dl sunflower oil
Norsk:
  • 1 eggeplomme (evt. et helt egg, dette øker holdbarheten til 1-2 uker på aiolien)
  • 1 toppet ts. dijon sennep
  • 1 ts hvitvinseddik
  • 1 fedd hvitløk
  • 0.5 – 1 ts salt
  • noen dråper sitron
  • litt pepper
  • 2 dl solsikkeolje
Add the egg yolk (or egg) to a bowl. Press the garlic clove and toss it in as well.

I know; that is one mean garlic press. Add the Dijon mustard and the white wine vinegar as well. Neither of those two ingredients are essential to making a decent aioli, but if you have it it definitely gives it a little extra.

Now get out your immersion blender (stavmikser) or a whisk (electric is to prefer over mechanic…), and start blending. Now, this is where we get molecular, y´all. Start adding the oil, as a thin, continuous drizzle – without ever stopping the blender. What will happen now is that unblendable liquids will blend and thicken (emulsify) into a mayonnaise. Friggin cool, huh?

When it has thickened and has started to look like mayonnaise, stop blending and add the salt, pepper and squeeze some lemon juice into it. The garlic flavor will strngthen, just give it a little time. As for the salt, pepper and lemon feel free to adjust according to your palate. I like mine quite salty, and a bit tangy as well.

Dip your bread in it. Spread it on your chicken club sandwiches for your picnic. Use it as a dipping sauce for your grilled meats. Or for your tapas. Or with your salad. Bring it as a date. Or whatever.

Even though it is summer, it was a bit windy on the terrace. I was chasing those pretty herbs all over the place to get a couple of shots where the herbs were actually on the plate. I think I actually lost some between the first and last picture too. Hunh.

Happy summer!

XOXO, Karen

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  1. Hey, nice blog you have..

    Try making the same aioli without pressing the garlic. Just cut it! I guarantee you it will be better. You can check it out on my page matlidenskap.com

  2. Thanks! And thanks for the tip – I will try that next time 🙂

    Your blog looks great as well, I will snoop around a bit – and I suspect I will get tempted…!

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