Making a Simple Sauce
A Easy Aioli
Making a easy Aioli
Aioli ( ay-OH-lee ) is a very garlicky mayonnaise from Provence. My recipe reduces the garlic's harshness by cooking it. Wonderful as dip for vegetables or seafoods, Its also the traditional condiment for bouillabaisses.
In a 2-qurat saucepan combine 4 cups of water and 1 teaspoon salt; Heat to boiling. Add 14 cloves of unpeeled garlic ( 1 head ) and boil until garlic has softened, about 20 minutes, drain. When cool enough to handle, squeeze soft garlic from each clove into a small bowl. In a blender, puree the garlic, 1/2 cup of mayonnaise, 2 teaspoons fresh lemon juice, 1/2 teaspoon of Dijon mustard, 1/8 teaspoon of salt, and 1/8 teaspoon of ground red pepper (cayenne) until smooth.
With the blender running, through hole inthe top of the blender add 1/4 cup of extra virgin olive oil in slow, cover and refrigerate up to 4 hours. This makes about a quarter cup............Enjoy!