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Wednesday, June 13, 2012

Aioli (Olive Oil and Garlic sauce)

 Aioli is a sauce that goes back to the Ancient Romans it has since been adopted and tweaked by the French and Spaniards and with it many different uses.It is served over potatoes in Italy, over seafood in France, and with lamb in Spain where it is made without any eggs. I like to serve it over baked fish, roasted pork and beef, and with vegetables as a dip, Italians use it as a dressing for a flavorful potato salad. The name comes from the Italian language where AI means garlic and OLI means oil, eggs were eventually added to the recipe to simplify the emulsion process.

2 egg yolks large (Pasteurize your eggs in the microwave for safety: see how here!)
1 garlic clove minced (You can use 2 cloves if you like it really garlicky but I prefer 1)
3/4 cup olive oil
juice of 1 small lemon or half of a large lemon
1/2 teaspoon Dijon Mustard
Place the lemon, garlic, mustard, eggs, and salt in a blender and blend altogether.
Now here is the main thing: add oil in small drops allowing each drop to blend in completely before adding the next while the blender is running on high.
Once you have used about 3/4 of the oil you can add the oil faster.
Blend until light and fluffy  like mayonnaise.

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