You may have seen the word "aioli" while perusing the menu at a fancy French restaurant and shied away from ordering it for fear of what would come. Well, fear no more. An aioli is essentially just eggs and oil. The yolks are blended while you slowly stream in the oil, creating a thick sauce. If this technical definition seems a little off-putting, bear in mind that the mayo you slather all over your burgers is a kind of aioli. Most aiolis are given some kind of supplemental flavoring like roasted garlic or lemon juice.
Once you've prepared a giant batch of delicious aioli, its uses are almost unlimited. Try dipping French fries in it, as the French often do with their pommes frites. You can use it as a sauce for clams or oysters on the half shell, as well as for boiled shrimp and crab. It is great alongside grilled steak, pork or lamb, or just about anything fried. Serve it with roasted chicken or poached fish. Serve it with veggies, raw or roasted, and pour it all over your burger to replace that mayo. It is a delicious, all-purpose sauce that can boost just about any dish into another level.
Basic Aioli Recipe
Ingredients You Will Need:
1 egg yolk
½ cup extra virgin olive oil
½ cup canola oil
Juice of ½ a lemon
2 cloves garlic, minced
Salt and pepper to taste
Put the egg yolk in your blender carafe. Put the top on and remove the cap covering the hole. Turn your blender on low and then work it up to high. Slowly drizzle in the olive oil and then the vegetable oil. Once you get an emulsion going, when it gets pale in color and is homogenous, you can begin to add the oil a little faster. Add the rest of the ingredients and blend to combine. Put whatever you are not using immediately in the refrigerator.
Variations:
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