Prep 10 mins
Cook 20 mins
Garlic heaven!!! This aioli recipe is GREAT all by itself, but add it to the bourride and you are in for a treat!! Again, this recipe is used in my Sonoma Bourride recipe (#184789). If you have time to make aioli by hand, do so - it will have a more voluptuous velvety texture than when make in a food processor. If you don't have time, go ahead and use an appliance; the results will be very good and very few people will notice the difference.
- 8 -10 garlic cloves, peeled
- kosher salt
- 2 egg yolks, at room temperature
- 2 cups olive oil, best quality
- 1 1⁄2 tablespoons lemon juice
- white pepper
- 1 pinch cayenne pepper (optional)
- Put the garlic and 2-3 generous pinches of salt into a large mortar and use a wooden pestle to crush the garlic.
- Grind the garlic and salt until it forms a smooth paste.
- Mix in the egg yolks.
- Using a whisk, begin to add the olive oil, just a little at at time.
- As the emulsion forms and grows thick, you can add the oil a little more quickly, while whisking all the while.
- When all of the oil has been added, taste the sauce.
- Mix 1/2 of the lemon juice and and as much salt as you think the sauce needs, and stir until the salt dissolves.
- Whisk the salty juice into the aioli.
- Taste again, and add more lemon juice and/or salt as needed. **HINT: If the sauce tastes bitter, it needs more lemon juice. If "flat" (just needs something), it needs more salt - but melt the salt in a little warm water before adding.
- Season with white pepper and cayenne, if using.
- Let the mixture rest, covered, in the refrigerator for 30 min - 2 hours before using.
- FOOD PROCESSOR:.
- To make aioli in a food processor, add the garlic, a tsp of salt and the egg yolks to the bowl.
- Pulse until smooth.
- When smooth turn on and with motor running, slowly drizzle in the oil.
- Transfer to a bowl and continue as directed in the main recipe for tasting and seasoning.