AIOLI IS GARLIC MAYONNAISE. I USE IT IN PLACE OF MAYONNAISE ON EVERYTHING FROM BOUILLABAISSE TO BLTS. IT'S GREAT WITH ARTICHOKES OR AS A DIP FOR RAW VEGETABLES. THERE ARE MANY VERSIONS. SOME ARE MORE GARLICKY THAN OTHERS. SOME CALL FOR ONLY VEGETABLE OIL; OTHERS, FOR OLIVE OIL. SOME WITH MUSTARD, SOME WITH LEMON. DANIEL BOULUD'S IS A COMBINATION OF SEVERAL OF THESE RECIPES. IT IS REFINED AND NOT AS ASSERTIVELY GARLICKY AS YOU MIGHT LIKE. SO ADD MORE RAW GARLIC ALREADY.
PARBOIL 3 CLOVES OF GARLIC FOR ABOUT A MINUTE.
POACH EGG IN WATER WITH A SPLASH OF VINEGAR UNTIL THE YOLK IS BARELY SET. ABOUT 3 MINUTES. REMOVE WITH A SLOTTED SPOON AND COOL UNDER GENTLY RUNNING WATER.
SQUEEZE ONE CLOVE OF RAW GARLIC THROUGH A GARLIC PRESS INTO A FOOD PROCESSOR. ADD A PINCH OF SEA SALT, ESPELETTE PEPPER, 2 TBSPS OF DIJON MUSTARD, 1 TSP LEMON JUICE, 1 TSP WATER. PULSE SEVERAL TIMES TO DISSOLVE MUSTARD AND MIX THE INGREDIENTS.
ADD THE EGG YOLKS AND THE POACHED EGG. TURN ON THE FOOD PROCESSOR AND SLOWLY ADD THE OILS IN A THIN STREAM. GO SLOWLY IN THE BEGINNING, PAUSING TO MAKE SURE THE OIL IS EMULSIFIED BEFORE ADDING MORE.
Ingredients
Directions
PARBOIL 3 CLOVES OF GARLIC FOR ABOUT A MINUTE.
POACH EGG IN WATER WITH A SPLASH OF VINEGAR UNTIL THE YOLK IS BARELY SET. ABOUT 3 MINUTES. REMOVE WITH A SLOTTED SPOON AND COOL UNDER GENTLY RUNNING WATER.
SQUEEZE ONE CLOVE OF RAW GARLIC THROUGH A GARLIC PRESS INTO A FOOD PROCESSOR. ADD A PINCH OF SEA SALT, ESPELETTE PEPPER, 2 TBSPS OF DIJON MUSTARD, 1 TSP LEMON JUICE, 1 TSP WATER. PULSE SEVERAL TIMES TO DISSOLVE MUSTARD AND MIX THE INGREDIENTS.
ADD THE EGG YOLKS AND THE POACHED EGG. TURN ON THE FOOD PROCESSOR AND SLOWLY ADD THE OILS IN A THIN STREAM. GO SLOWLY IN THE BEGINNING, PAUSING TO MAKE SURE THE OIL IS EMULSIFIED BEFORE ADDING MORE.
