cooking

Home-made 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 a connoisseur 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 taste
    • 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. In that case, add more next time.

20170319_aioli serve

Enjoy,

PK

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