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2 or 3 large cloves garlic, peeled and
chopped
large pinch salt
1 large egg yolk, at room temperature
1/2 cup olive oil
1/4 cup mild vegetable oil
2 tbsp lemon juice
freshly ground black pepper |
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Method :
In a small wooden bowl or mortar,
smash the garlic with the salt, using the back of a spoon or a
pestle, until it makes a rough paste. Place the egg yolk in a food
processor or blender and process for a few seconds. Very slowly, add
the oils in a thin, steady stream and process until thickened. Add
the garlic paste and process until blended. Scrape the mixture into
a small bowl. Gently stir in the lemon juice and pepper. Taste for
seasoning. The aioli can be refrigerated, covered, for about 4 days.
Makes about 3/4 cup
This is sauce for garlic cloves - rich
and pungent, with real pow. Try this garlicky mayonnaise with
roasted potatoes, vegetables, or chicken; or as a dip with roasted
shrimp or fish. Why not spread some on black bread and top with
paper-thin slices of cold roast beef, lamb, or pork? This recipe
calls for two or three cloves of garlic; two cloves will give you a
strong garlicky flavor, and three will knock your socks off. Use
your discretion.
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