Aioli Recipe
Notes
Aioli is traditionally served with boiled vegetables, boiled fish and boiled potatoes. Aioli great as a spread for breads and grilled toasts. it also makes a wonderful condiment for grilled vegetables, potatoes and fish/shellfish. Aioli is easy to modify, allowing for the creation of variations suited to your tastes and the meals parings.Traditionally aioli is made with a mortar and pestle; however a food processor, or mixing bowl and whip, may also be used.Ingredients
- 4 clove Garlic
- 1 cup Olive Oil
- 1 tsp. Salt (fine)
Instructions:
- Add garlic salt and other flavourings to the mortar. Crush and grind the ingredients untill a consistent texture
- Add oil a bit at a time, stiring and mixing each time until the oil is emulsified
- If using lemon juice add a few drops each time the aioli thickens.
- Move to a serving dish or leave in the Mortar for a rustic feel.
- Both garlic and Mustard have the ability to emulsify the oil, adding an egg, although not traditional will also easy the emulsification process.
- Some common variations are achived by adding seasonings such as: Sundried Tomatos, Mustard, Basil.
