Prep 10 mins
Cook 0 mins
This is my adaptation from "Vegetarian Cooking For Everyone" by Barbara Madison. I've added capers and use a bit more garlic than she does. I use this for nearly everything and always have some on hand for dipping steamed veggies or putting on top of a stew with rice. It's excellent with grilled chicken and fish and absolutely amazing on grilled vegetable sandwiches. Always use FRESHLY chopped garlic and not the prechopped kind. Otherwise it just won't taste as yummy.
- 2 eggs, just out of the refrigerator (use organic whenever possible)
- 1 1⁄2 teaspoons Dijon mustard
- 2 tablespoons seasoned rice vinegar or 2 tablespoons lemon juice
- 1 cup safflower oil (neutral oil) or 1 cup peanut oil (neutral oil) or 1 cup canola oil (neutral oil)
- 4 -6 garlic cloves, fresh and plump, minced to a paste
- 1 -2 tablespoon capers, chopped (optional)
- salt (Kosher is best)
- Separate the eggs and save the whites if you like. Rinse a medium size bowl with very hot water and dry. Add the egg yolks to the bowl along with the mustard and beat in an energetic fashion until the yolks are thick and sticky (about five minutes).
- When the yolks are thick add your acid and continue to beat until emulsified. Still beating your mixture begin to add the oil in a thin, slow stream. This will separate the mixture a bit but it will re-emulsify so no fear. Once you've started to get a thick mayonnaise you can add the oil faster and it will happily incorporate. Once all the oil is Incorporated and the mixture is thick and silky set it aside.
- Take the garlic cloves, peel them, and smash them with the side of a knife. If there is one, remove the green stem in the middle of the clove and discard. Now, sprinkle the smashed cloves with about 1/4 tsp of salt and begin chopping. This will take a while. You're going to chop and mince until the garlic is a thick paste with tiny flecks of unchopped garlic within. If you are using capers, set this paste on the side of the cutting board and roughly chop the capers. You want them noticeable but not chunky in your finished product. If you are not using capers just continue to the next step.
- Add both the garlic and capers to the mayonnaise and whisk until incorporated. Now, taste and decide if you need more salt, perhaps a bit of lemon zest if you used lemon juice or even some finely minced parsley.
- Enjoy with your favorite veggies, crostini, crackers, or meals.
This is delicious stuff. It really comes together easily after you get the emulsion started, and it was such a treat on some rustic Italian bread with pickled onions. I recommend the capers. They have a nice pop of vinegary salty flavor that's a great complement to the creaminess of the aoli. Thanks for sharing! Made for PAC Fall '08.