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AIOLI SAUCE (Garlic Mayonnaise) RECIPE
The flavors of this classic aioli go with just about anything: meat, fish
or vegetables.
A small dollop dresses up the most ordinary dishes.
Ingredients:
2 cloves fresh garlic, smashed to a paste with a mortar and pestle or finely
minced
2 yolks from pasteurized eggs, at room temperature
1 teaspoon Dijon mustard
1 cup extra-virgin olive oil, room temperature
2 teaspoons fresh lemon juice
Preparation:
Place garlic in a large bowl. Add yolks and mustard and begin to
whip, using a wire whisk. As mixture begins to thicken, begin to add oil, a few
drops at a time, continuously whisking. Once half the oil has been added, aioli
should be thick and creamy. Add remainder of oil in a thin, steady stream.
Finish with lemon juice, and season with salt and pepper.
Presentation: Serve immediately, or refrigerate for later use, no longer than 5
days.
Makes about
1 1/2 cups
Approximate nutritional analysis per 1-tablespoon serving: calories,
130; fat, 14 grams; calories from fat, 99 percent; carbohydrates, trace;
protein, trace; fiber, trace; cholesterol, 20 milligrams; sodium, 10
milligrams. |
