Trust Emily Lycopolus, the author of "The Olive Oil & Vinegar Lover's Cookbook", when she says that AIOLI (a-o-lee) is simple to make and a joy to serve. With endless variations to keep it interesting, it adds an essential gourmet flourish to the ordinary. A dollop on roast potatoes, a dip for fries, a spread on a sandwich or alongside roast beef. Aioli is traditionally prepared with olive oil (not canola) adding a fruity flavour to soften garlic's intensity. This recipe is from Emily Lycopolus' new, updated edition of "The Olive Oil Lover's Cookbook".
INGREDIENTS: 1 garlic clove, trimmed and peeled 1 egg yolk (farm fresh is best) 1 tbsp Sicilian Lemon white balsamic Pinch of dry mustard 3/4 cup mild or medium fresh extra virgin olive oil Flaky sea salt
DIRECTIONS: (Food Processor Method) Add garlic, egg yolk and balsamic to bowl of processor. Pulse until mixture is fully combined. With machine running on low, slowly being to add olive oil starting with a few drops until emulsified (creamy) and then drizzle in the remaining oil. Continue to pulse until the mixture forms is light and creamy. Season to taste with sea salt.
STAND-OUT VARIATIONS ON CLASSIC AIOLI
Great as a burger or sandwich sauce, and a must-have as a dip for your sweet potato fries. Substitute half the olive oil with Chipotle infused olive oil.
Perfect on a chicken sandwich. Substitute half the olive oil with Basil infusion, and gently mix in 1 tbsp freshly torn basil leaves.
Serve with fancy twice-baked potatoes, eggs Benedict, gourmet burgers, or roasted asparagus wrapped in prosciutto.
Slowly drizzle in 1 tbsp Black or White Truffle olive oil after all the single varietal extra virgin olive oil has been emulsified.
ROASTED GARLIC AIOLI
Instead of roasting garlic cloves, substitute olive oil and garlic clove with our Roasted Garlic infusion. A classic, it's delicious on almost everything.