I’ve made aioli before but it was more like a “mock” aioli since I used store-bought mayonnaise. After tasting Chef’s Basic Aioli, I will never use my old recipes again…his tastes so much better! Aioli is a Provencal traditional sauce made of garlic, olive oil, lemon juice and egg yolks. In this basic form, it tastes like a heavenly garlic mayonnaise….creamy, flavorful, smooth. It literally takes minutes to prep and prepare and believe me, it is so worth those couple of minutes to make!
BASIC AIOLI –
Ingredients:
- 2 cups extra-virgin olive oil
- 6 cloves garlic
- 1 tablespoon lemon juice
- 2 egg yolks
- salt and white pepper to taste
Directions:
In a blender or food processor, blend garlic, lemon juice, egg yolks, salt and pepper. Slowly, as blender or processor is going, add olive oil. If you’re going to add any other items, add at this time. Serve at room temperature. This can be refrigerated for up to 3 days.
I have a personal fear of raw eggs but the lemon juice is what “cooks” the eggs, making them safe. You could also use pasteurized eggs, which would eliminate any “fear” of uncooked eggs.
You can serve aioli with so many different foods and you can easily change-up the flavor of your basic aioli. This recipe would kick up a simple sandwich to “gourmet” status (in my opinion.) You can serve aioli as a side to meats, poultry, seafood, vegetables, etc. It makes for a great dip for raw vegetables too. You can make deviled eggs with a twist by simply making hard-boiled eggs, slicing them in half and then add a dollop of your aioli with a bit of fresh herbs sprinkled on top. I like to make fish tacos and serve them with aioli dressing.
It’s easy to flavor a basic aioli and you can pretty much add anything and everything you like. Bacon, roasted red peppers, lime juice, herbs, other citrus, wasabi, and the list goes on. If you do want to add other flavors, make the aioli as described earlier and then add your additions as you add the olive oil.
One of my very favorite recipes I’ve made is fish tacos (which can feed a family of 4 for less than $10) that we served with a lime aioli.
I made this before Chef showed me his aioli recipe so next time I make these, I’ll use his aioli recipe instead of mine! Just add lime juice when you add the olive oil.