Garlic Aioli Redux
By popular request...a handful of folks were discussing the relative merits of mayonaise (likes and dislikes) and of course I felt compelled to share. It's got a mayonaise base but it's garlic aioli:
- four cloves of garlic
- kosher salt
- two egg yolks
- one cup of olive oil
- dijon mustard
- lemon juice (1/2 lemon)
- room temp water
- white pepper
1. Mince garlic with a pinch of salt and keep chopping until you achieve a paste-like consistency.
2. Add garlic to the egg yolk (which should be in a small-ish bowl) and whisk to break the yolks.
3. *This is the labour intensive part* Start adding the olive oil drop by drop and whisk well after every one...after the yolk starts emulsifying you can add the oil in a thin stream. Keep whisking until all of the oil is incorporated. The mixture should be thick and mayonaise-like.
4. Add a bit of the lemon juice and water to thin. The lemon juice will "whiten" the mixture a bit.
5. Add a small (1/4 tsp) amount of the dijon mustard and white pepper to taste