The Basics: Aïoli

The Basics. Lemons. Rebecca Gordon Editor-In-Chief Butermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist TV Cooking Personalty Game Day Entertaining Modern Southern SocialsCooking Essentials

The Technique

Classic 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 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.

How To Make Classic Aioli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining. Southern Hostess. Southern Entertaining Cooking & Baking Tutorials TV Cooking Personality Modern Southern Socials Game Day Entertaining Southern Hostess Pastry Chef Writer Food Stylist Tailgating Recipes Party Menus Classic Recipes. Birmingham Alabama. Spring Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickClassic Aïoli
makes about 3/4 cup

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.

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.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Classic Aïoli

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.

How To Make Classic Aioli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining. Southern Hostess. Southern Entertaining Cooking & Baking Tutorials TV Cooking Personality Modern Southern Socials Game Day Entertaining Southern Hostess Pastry Chef Writer Food Stylist Tailgating Recipes Party Menus Classic Recipes. Birmingham Alabama. Spring Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe 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.

How To Make Classic Aioli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining. Southern Hostess. Southern Entertaining Cooking & Baking Tutorials TV Cooking Personality Modern Southern Socials Game Day Entertaining Southern Hostess Pastry Chef Writer Food Stylist Tailgating Recipes Party Menus Classic Recipes. Birmingham Alabama. Spring EntertainingNo. 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. 

How To Make Classic Aioli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining. Southern Hostess. Southern Entertaining Cooking & Baking Tutorials TV Cooking Personality Modern Southern Socials Game Day Entertaining Southern Hostess Pastry Chef Writer Food Stylist Tailgating Recipes Party Menus Classic Recipes. Birmingham Alabama. Spring EntertainingNo. 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. 

How To Make Classic Aioli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining. Southern Hostess. Southern Entertaining Cooking & Baking Tutorials TV Cooking Personality Modern Southern Socials Game Day Entertaining Southern Hostess Pastry Chef Writer Food Stylist Tailgating Recipes Party Menus Classic Recipes. Birmingham Alabama. Spring EntertainingNo. 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. 

How To Make Classic Aioli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining. Southern Hostess. Southern Entertaining Cooking & Baking Tutorials TV Cooking Personality Modern Southern Socials Game Day Entertaining Southern Hostess Pastry Chef Writer Food Stylist Tailgating Recipes Party Menus Classic Recipes. Birmingham Alabama. Spring EntertainingNo. 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.

How To Make Classic Aioli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining. Southern Hostess. Southern Entertaining Cooking & Baking Tutorials TV Cooking Personality Modern Southern Socials Game Day Entertaining Southern Hostess Pastry Chef Writer Food Stylist Tailgating Recipes Party Menus Classic Recipes. Birmingham Alabama. Spring EntertainingNo. 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

social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon

Be sweet. 

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

No comments yet.

Leave a Reply