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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 - Egg yolks, Pasteurized, at room temperature
1 tsp. - Dijon mustard
1 cup - Extra-virgin olive oil, room temperature
2 tsp. - Fresh lemon juice
Preparation:
Procedure: 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 11/2 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.
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