Cooking Classics
The Technique
Aïoli
The most classically prepared aïoli is made with simply smashed garlic & oil. An egg yolk is sometimes added to aide in emulsifying the mixture & help bind them together. It’s a condiment that pairs particularly well with steamed haricot verts, fish, grilled chicken & Classic Cheeseburgers but it can also serve as the base for which many exciting additions can be added to accompany with pommes frites, homemade chips & so much more. Learn how to prepare a Classic Aïoli to use with a variety of your favorite meals when entertaining.
Classic Aïoli
makes about 3/4 cup
1 garlic clove, pressed
1 egg yolk
2 tsp fresh lemon juice
1/4 tsp kosher salt
1/3 cup vegetable oil
1/3 cup olive oil
1 to 2 tsp water
Place the garlic on a cutting board & smash it flat several times with the side of a chef knife then mince with the blade. Place the garlic, the egg yolk, the lemon juice & the salt in a Medium bowl. Blend the mixture using a hand-held electric mixer fit with whisk attachments beginning on Low speed. Simultaneously, add the oils in a slow steady stream. Gradually increase the speed to Medium-High once the mixture begins to thicken & approximately half of the oil has been added. Fleck several droplets of water into the bowl 3 or 4 times during the process to thin the mixture. Season with freshly ground pepper & additional salt. Use within a few days.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Classic Aïoli
This basic recipe can be enhanced however you so choose. Expect bright lemon notes just after preparing that mellow once refrigerated. Once you get comfortable preparing your own, experiment with additional flavors by stirring in a host of fresh herbs or spices. When prepared in restaurants, the texture of a Classic Aïoli may be offered as a thick & spreadable condiment to more of a thin sauce. Use your personal preference in regards to the consistency. Oils will thicken while liquids, typically water, will produce a looser texture. Look to Cooking Classics: Chipotle Aïoli for a spicy version of this irresistible staple.
The Raw Egg Yolk
There is a risk consuming raw eggs as they can cause food-borne illness. Start by using the freshest, cleanest eggs possible that have been properly refrigerated. The safest eggs to use are pasteurized eggs in the shell which have been treated to kill any traces of salmonella bacteria that may be present.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Place the garlic on a cutting board & smash it flat several times with the side of a chef knife then mince with the blade. Place the garlic, the egg yolk, the lemon juice & the salt in a Medium bowl.
No. 2
The most traditional method that can be used to prepare an aïoli is by whisking all of the ingredients together by hand however an electric mixer is an effortless way to produce one quickly.
No. 3
Blend the mixture using a hand-held electric mixer fit with whisk attachments beginning on Low speed. Simultaneously, add the oils in a slow steady stream.
No. 4
Gradually increase the speed to Medium-High once the mixture begins to thicken & approximately half of the oil has been added.
The Troubleshooting
If you find that the mixture looks more like image No. 3 instead of image No. 4 after adding a good portion of the oil, you’ll need to begin again. It’s generally a result of the oil being added to quickly. Take your time & blend well after each addition.
No. 5
Fleck several droplets of water into the bowl 3 or 4 times during the process to thin the mixture. Season with freshly ground pepper & additional salt. Use within a few days.
The Tune
“All The Things You Are” Ella Fitzgerald
httpa://www.youtube.com/watch?v=97p6gQnlO5Y&list=PL3pctQbN4Iiu2mDqf1GO7EhQHbYwfsbeR&index=20
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