AAF’s Recipe of the Day
Written by Asinus Asinum Fricat on May 16, 2008 – 3:06 pm -Aioli: To Die For! Let me repeat it again: it’s to die for! Aioli is our raison d’ê
It’s basically a heavily garlicked mayonnaise to which you add some baked potato flesh for extra taste, and it’s usually served with salted cod & steamed vegetables (a traditional winter dish), or with a chunk of boiled beef & root vegetables (also traditional), or with a basket of raw vegetables, and, with just about anything you care to fill your sandwich with.
I make mine once a week and refrigerate for my daily use.
Prepare all ingredients before hand and leave them in the kitchen so they are at room temperature. If you have a mortar and an olive wood grinder then you’re way ahead!
For a few helpings you will need:
10 to 16 cloves of white garlic (remove the greenish sprouts)
4 free range egg yolks, 1 pint of extra-virgin olive oil (French if you can find it)
a pinch of sea salt & black pepper to suit. The juice of half a lemon.
Crush the garlic in the mortar. Once fully crushed, add the yolks, salt and pepper & lemon juice. Keep crushing in a circular movement then whisk the olive oil in very slowly. Keep whisking till firm as it must be very firm (if still too soft, add a freshly grounded boiled or roasted potato for texture) Prepare to go to heaven!
Tags: Aioli, Boiled Beef, Free Range Eggs, Raw Vegetables, Salted Cod
Posted in Diaries |
4 Comments
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A world without garlic is a poor one.
I almost hate to ask…but food processor? Would that be sacrilege?
No, but it will “cook” your olive oil a little. I don’t use a processor for a couple of things like meat stuffings (the centrifugal force of the machine literally cooks whatever is being processed) and fish quenelles. As for aioli, personally, I’d use the elbow grease!
I’m making aioli tomorrow, as soon as I get back from the feed store with good eggs.
Love aioli!!