Table of Contents
Aioli is literally translated as garlic and oil. It is a dip or condiment offered to accompany tapas, antipasti or breads. Simply, aioli is egg yolks emulsified with oil and infused with simple flavours, such as lemon juice, crushed garlic, white wine vinegar, salt and pepper (you can add whatever you like). Its origins are Mediterranean, in the coastal regions of Spain, France and Italy.
Aioli is quick and simple to make. The only equipment needed is a bowl and a whisk. Ten times better than shop-bought mayonnaise, it can be whisked to a pleasing texture similar to softened butter.
The only ingredient necessary that you might not have in reserve is a good supply of elbow grease, as at a certain point during the process the muscles in your lower arm start to cramp and you just have to get beyond it.
While aioli is traditionally made with olive oil, most supermarket olive oils are just too bitter to the palate, so substituting canola oil for the bulk of the oil in the recipe is recommended.
Ingredients:
- 1 large egg yolk
- 1 tsp fresh lemon juice
- 1 tsp white wine vinegar
- ½ tsp heaped Dijon mustard, with seeds
- A pinch each of salt and pepper
- 110 ml canola oil
- 60 ml (4 tbsp) good quality olive oil
- 2 garlic cloves, crushed
Method:
Put all ingredients into a bowl except for the crushed garlic and oils. Mix the canola and olive oil together in a small measuring jug or cup.
Whisk the bowl ingredients until the yolk starts to lighten, then add a small splash of the oil and whisk intensely until it emulsifies and thickens slightly. Repeat this over and over again, a little oil at a time until all the oil is used. Add the crushed garlic and taste for salt. Voila: you now have a nice buttery aioli.
We are heading towards the Jewish New Year, Rosh Hashanah, so it’s sweet honey and apples time. I wish health, wealth and happiness to all.
If you enjoyed this recipe why not share it with your friends via social media or e-mail? If you want a copy of your own select the print option at the top of the page.
