Oui! Make Your Own Aioli

The debate over commercial mayonnaises can get heated and personal.  I prefer Duke’s to Hellman’s though my absolute, hands down best recommendation is homemade aioli.  This Provencal sauce is simple to make and has very few ingredients.  You will be whisking up a storm, though the silky and supple finished product will have you proudly exclaiming, “mais, oui” and feeling very gratified!

Many vendors at the farmers’ market sell fresh eggs.  Use them.  It will make a difference in the taste and color of your aioli.  Trust me.

I love to whisk up aioli, especially, in the summer.  Some of my favorites:  Spooned over grilled tuna or salmon cakes and garnished with fresh chopped dill; drizzled over roasted asparagus topped with slivered toasted almonds; served as an elegant dip for a colorful platter of raw radishes, baby carrots, pea pods, and artisan bread.

Ingredients:

• 1 large egg yolk
• 1 small clove garlic, finely minced
• ½ teaspoon kosher salt
• 2 teaspoon water
• ¼ cup grape seed oil
• ¼ cup extra virgin olive oil (EVOO)
• pinch of cayenne pepper
• fresh lemon juice
• freshly ground pepper

 

Method:

• Using the widest part of your chef’s knife, smash garlic clove with ¼ t of the salt, making a grainy paste.
• Place egg yolk, garlic salt paste, and water in a small bowl.   Whisk, enthusiastically, until ingredients are incorporated.
• Whisking, somewhat vigorously, add grape seed oil, one teaspoon at a time, until the sauce is emulsified and begins to thicken.
• Whisking, constantly, drizzle in the EVOO.
• Stir in cayenne and add lemon juice, pepper and additional salt to taste.

 

Nestled on a bed of spinach, salmon cakes are elevated to a swoon worthy taste with a spoonful of your homemade aioli and a garnish of freshly chopped dill.  Refrigerate.

 

Tailgate/Picnic Tip:  Make miniature salmon cakes for appetizers or pop in mini buns for salmon sliders!  Keep your aioli in a ball jar in the cooler and give it a vigorous shake before using.

Ooh, la la!  Merci!