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Garlic Sauce: Homemade Aioli Sauce
The Flavor is Awesome
To describe the flavor. It's smooth, salty, tangy and has a hint of garlic. It seems to be made with mayonnaise, but aficionados insist that it is made with real eggs. Perhaps it is! If you make your own mayonnaise, you do create it with an egg, mustard, oil, vinegar, salt and pepper.
At any rate, Aioli Sauce is delicious. Garlic, oil, egg yolks and some seasonings are the primary ingredients. Many people volunteer the information that olive oil makes it taste bitter. I tasted my olive oil and I don't really have any bitter flavor in my olive oil. There is more a nutty, oily taste.
One version I had at the airport, seemed to have small bits of chopped chives. Another version had some parsley. Another had hot sauce.
Hubby Says Make Some
It's funny. My husband has never been a mayonnaise person, but since the introduction of this new sauce in his life, he's actually insisted that we now make a jarful to keep on hand in our own refrigerator.
If you make it fresh with eggs, you must eat it within four days. Otherwise, apparently, it will spoil. I don't know how long it would be good with using mayonnaise. You know: the Cheaters method.
Can I Buy it on Amazon? - - - Yes!
Homemade is Best
As with anything you buy, there will always be some disappointment with taste. It's not quite what I was looking for. It's not the flavor I've had before. I don't know if I like it as well are some of the general comments you will find with trying purchased Aioli Sauce.
Some quick facts to note. All ingredients should be room temperature. Garlic produces moisture when it is ground so there is no need to increase your moisture, but if you must, apparently a spoonful of water is recommended. The recipe calls for 3 heads of garlic. I had to read that twice before I realized that this does not mean 3 cloves. Three heads would be a collection of cloves.
You'll have to peel them, unless you have purchased already peeled. Garlic and a teaspoon of salt in a food processor. The old method is to use a pestle and mortar, but the food processor will somewhat get the same results. Your garlic will be abused and chopped instead of pressed and squished. Your tongue may or may not even realize the difference. You will need to run your food processor until the garlic starts to look pasty. Then, add a half cup of oil. The garlic will emulsify with the oil. They say emulsify because the chopper will only chop and mix. The two ingredients are not merged, they are simply a combination of particles. The more you chop, the smoother your emulsification will become You may add 1/2 teaspoon of vinegar or lemon juice for tanginess. Your choice. You will continue to add oil and lemon juice until the emulsion becomes a more spreadable, creamy consistency. If it turns sloppy and liquid, you've added too much fluid and experts say you must fix the texture with a potato, but I can guarantee you that I will not ruin my garlic sauce with a potato.
A Rose by Any Other Name
The different recipes are all basically the same sauce. There's Aioli sauce. There's Lebanese Garlic Sauce. Tahini Sauce.
They all seem to have the same, exact type of ingredients.
I'll Make Some
I have frozen garlic. I think I read that I need 1 cup garlic. Okay! The garlic has a strong odor and the flavor of the plain garlic is just the scent. There is no bitter flavor yet. The smell is amazing! It's frozen, so I have to let it melt for a bit. The frozen piece I cut off will benefit from additional salt and lemon flavor. There is quite a bit of liquid in the small piece I chewed up, so I can see how the sauce will have fluid to emulsify when I chop it.
I have assembled some olive oil. I have a large bottle that I bought last year for making oven dried tomatoes. If this recipe tastes good, I may just have to use up my garlic and make a large batch. It may take a while for it to reach room temperature. The room temperature depends on what time of year it is. Is this a room with air conditioning? If so, 68 degrees. If in a summertime environment, the room temperature could be higher.
I don't think it matters. As soon as my garlic is thawed, I will proceed. It has freezer ice on it now. I bought a huge jar of garlic at Sam's Club years ago and I've still got quite a bit. Does garlic spoil in the freezer? I don't think so.
My mouth still tastes of garlic.
First - In Salt and Garlic
1/2 teaspoon of salt and a heavy cup full of garlic, previously frozen. Food processor blades in, set on high.
Well. Here goes nothing. Garlic cloves are squishy and partially thawed. My cloves are not at room temperature. They are actually, according to my probe, a cool 27 degrees. They did chop of nicely, however.
I'm starting with 1/2 cup of oil. Processor on high. Well. It seems to be mixing okay. Looks thick and creamy so far.
Adding 2 tablespoons of lemon juice now. Again, food processor on high. Everything seems pretty creamy. Taste is mild and garlicky. Cannot taste any lemon flavor.
Egg? When Do I Add It?
I thought I was supposed to add an egg. Egg Yolk. So, separate one egg yolk. I also used Bochee's Coarse Mustard. 1 small teaspoon.
Blend it up. Now, Parsley? Watching for bitterness, I worry that, parsley might add some bitter flavor. Adding some.parsley. Nope. No bitter flavor. Just a yummy, garlic flavor. My ending temperature of my mix is 45 degrees. Pop it into a Ziploc Bowl with easy twist lid and into the refrigerator it goes
Voila! Aioli Sauce!
One Cup Frozen Peeled Garlic Cloves
Plus One Teaspoon Sea Salt
High Speed With Food Processor
Up Close - Temperature 27 Degrees
One Half Cup Olive Oil
Two Tablespoons Lemon Juice
One Teaspoon Coarse Ground Mustard
Egg Yolk Only
One Tablespoon Parsley
Store in Ziploc Bowl in Refrigerator
How About You
Have you had a good Aioli Sauce?
I'm Over It
I made one batch of the stuff and ate so much of it I don't like it anymore, but, someday I will return to my recipe and make some more.