When I make aioli I use two olive oils: one is a bit more expensive, a bit more peppery and a bit more gutsy, and the second is a bit more bland but still nice and mellow. By blending the flavors in this way you achieve an olive oil flavor that isn't too strong or too peppery. Aioli is great with cold roast pork. Basil aioli is good with pink grilled salmon, and lemon aioli works well with crostini in fish broth.
Ingredients
- 1/2 small clove of garlic, peeled
- 1 teaspoon salt
- 1 large egg yolk*
- 1 teaspoon Dijon mustard
- Approximately 1 cup extra-virgin olive oil
- Approximately 1 cup olive oil
- Lemon juice
- Salt and freshly ground black pepper
Directions
Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice.
* Raw Eggs
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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By carlaquigley9_1...
Dallas, 83
on August 02, 2009
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I used half the amount of olive oil (only 1 cup, heaping T powdered chipotle pepper, and 1/8 cup of sri racha. mmmmmmmmmmmmmboy! Put this on some turkey burgers and your good to go.
By aurelius1229_25...
Indianapolis, IN
on November 29, 2007
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The recipe is written correctly. If the previous reviewers ended up with a soupy mess, then they did not make it correctly. Aioli and mayo are emulsions and require the very slow addition of the olive oil in order for the emulsion not to break.
Adding the oil to quickly and not fully incorporating the added oil will cause it to break, at which point you cannot rescue it very eaily.
That said, as with most of Jamie's recipes, this was delicious, even if it was time consuming. Very tasty.
By trails_5445673
Toronto
on May 03, 2006
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I think this recip has been mis-entered or something. 1 yolk for 2 cups of olive oil? Not feasible. 6 yolks, maybe.
and a 1/2 CLOVE of garlic? 1/2 a head of garlic maybe.
Overall, forget this recipe, and try one that's been properly typed in.
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