DrippyStuff: Creamy Aioli

Last night we had my Baked Mashed Potato, Bacon and Cheese Balls again and I wanted to have something to dip them in. I did a quick Google and settled on this recipe.

The result was amazing and got ticks of approval from my wife who is something of an expert when it comes to this particular sauce.

Notes:

  • I found the original recipe a bit runny so I reduced the amount of water
  • You will be whisking slowly for around 10 minutes in my experience
  • You can make it taste different every time by mixing up the seasoning
  • Contains raw egg

You will be:

  1. Whisking and whisking some more.
  2. Seasoning the sauce.

You will need:

  • Ingredients:
    • 1 egg yolk
    • 1 tsp water
    • 1/4 tsp table salt
    • 1 garlic clove (very finely diced)
    • 1/2 cup olive oil
    • lemon juice to taste
    • ground sea salt or table salt to tast
    • ground black peppercorns to taste
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • a whisk
    • a small metal mixing bowl

Whisking and whisking some more

  1. Pop the egg yolk into the metal mixing bowl.
  2. Add the:
    • 1/4 tsp table salt.
    • 1 garlic clove (very finely diced).
    • 1 tsp water.
    • a tiny amount of the oil.
  3. Start whisking slowly and don’t stop as you very very very slowly add the rest of the 1/2 cup olive oil.
  4. Keep whisking until you get a smooth creamy consistency.

Starting off:

20170318 aioli (2).jpg

A bit of effort but oh so worth it:

20170318 aioli2

Seasoning the sauce

I just used my salt and pepper grinders and a splash of lemon juice until I got the taste I liked. Remember that you will get less of a garlic wallop when combining it with food vs testing it by itself so don’t panic. Unless you love a lot of garlic power and in this case add more next time.

20170319_aioli serve

Enjoy,

PK

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