Aoli

Pick an Aioli Recipe How will I ever choose?

From http://www.epicurious.com/recipes/food/views/aioli-107026

Ingredients
* 2 garlic cloves
* 1 large egg yolk
* 2 teaspoons fresh lemon juice
* 1/2 teaspoon Dijon mustard
* 1/4 cup extra-virgin olive oil
* 3 tablespoons vegetable oil


Preparation

Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)

Whisk in garlic paste and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.


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From http://www.ehow.com/how_12737_make-basic-aioli.html

Instructions
Things You'll Need:

* 3/4 cup olive (not virgin) oil
* 3-5 garlic cloves
* 1/2 tsp salt
* 1 lemons
* 3 egg yolks
* 1/4 tsp white pepper
* 1 tbsp Dijon mustards
* 1 tsp white vinegar
* 1 tsp white vinegar
* 3 egg yolks
* 1 tbsp Dijon mustards
* 1/4 tsp white pepper
* 3-5 garlic cloves
* 3/4 cup olive (not virgin) oil
* 1/2 tsp salt
* 1 lemons

1. Puree, mash or mince the garlic as finely as possible and add it to the olive oil. If you have a small food processor or blender, the two can be blended together.

2. Place the egg yolks and mustard in a medium mixing bowl and whisk together for two minutes.

3. While steadily whisking the yolks, begin to drizzle in the oil in a very thin, steady, slow stream.

4. The yolks and oil will begin to come together. When about half the oil is in, and the mixture is beginning to resemble mayonnaise, add the vinegar and salt and pepper.

5. Whisk together, then continue to drizzle in the oil while whisking. Stop before you've used all the oil.

6. Squeeze in a little lemon juice, stir it in well, then taste. If it needs more salt, lemon juice, pepper or garlic oil, add it now and whisk it in until it tastes right. It should be thick and creamy, not overly garlicky, with none of the other flavors too strong.



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From http://www.foodnetwork.com/recipes/ciao-america-with-mario-batali/aioli-recipe/index.html

BTW prep time is 15 minutes and this recipe is rated easy

Ingredients

* 2 or 3 fresh garlic cloves, peeled and chopped. (If they've started to sprout, don't use them for aioli.)
* Large pinch coarse sea or kosher salt
* 1 egg yolk*, at room temperature
* 1/2 lemon, juiced
* 2/3 cup pure olive oil (not extra virgin)
* 1/3 cup extra-virgin olive oil
* Freshly ground black pepper

Directions

Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt.

The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor.



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From http://www.gourmetsleuth.com/Recipes/Sauces-244/Basic-Aioli-Garlic-Sauce-490.aspx

Basic Aioli (Garlic Sauce)
[ay-OH-lee, i-OH-lee] A light mayonnaise style sauce laden with fresh garlic. Used atop vegetables or fish. A wonderful accompaniment to simple crudités.

A key to success with aioli is to work very slowly. It is also important to make sure all your ingredients including your cooking tools be at room temperature. Varying temperatures may encourage the sauce to separate.

The traditional tool used to make aioli is a large mortar and pestle. We recommend a pottery or granite mortar and pestle for this task.

Submitted By: aioli, french, sauce, france, eggs, benedict, yolks, garlic, repair
Yield: 1 cup

Ingredients
4 garlic cloves, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice

Instructions

Add the garlic and salt to the mortar bowl and grind slowly with the pestle, moving in one direction only. You can do this first step in a food processor if you'd like, then transfer the mixture back to a medium sized bowl. Whisk in the mustard first, then the egg yolks. At this point you can transfer the mixture back into the mortar or use the whisk in the bowl.

Now you will add in half of the oil. This must be done very slowly or the oil will not emulsify and your sauce will not thicken. Add the oil in a slow, fine stream while either whisking with a wire whisk or using your pestle. Once the first half of the oil is incorporated, then add the water and the lemon juice, and mustard, whisking or stirring constantly with the pestle. Then slowly add the rest of the oil. The mixture will thicken as you continue to blend it. The mixture should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time.



Your Aioli Separated, Now What?

Add a single egg yolk (room temperature) to a bowl and and whisk the separated aioli into it. The additional yolk will reimulsify the sauce.

Sauce Variations
Rosemary - Add 2 t of minced fresh rosemary
Chipotle - Add 1 T of minced canned chipotles in adobo sauce.
Saffron - Add a tiny pinch of Saffron threads and a tablespoon of honey.


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Sauce Aïoli

* 1 clove garlic
* 2 pinches salt (I like French sea salt in this)
* 2 egg yolks
* 1 tablespoon lemon juice
* 1/2 cup olive oil
* 1/2 cup vegetable oil (or other combination of oils. See recipe notes for recommendations on this)


Cut the ends off of the garlic, peel it, and either chop it or put it through a garlic press. Put it in a mortar and pestle with the salt and grind it into a paste.

In a heavy mixing bowl (one that won't scoot across the counter as you're mixing with one hand and pouring with the other), whisk (you can use an electric whisk) the egg yolks, lemon juice, and garlic mixture together until well combined, about one minute.

Start adding the olive oil, drop by drop, whisking all the while. You can add it a bit faster as you go along, but as with mayonnaise, the key to success is going very slowly at the start. When you are done adding the oil you can adjust the seasoning as suits your taste.

This makes 1 cup - maybe you should double the recipe, it is so good.

Recipe Notes (Important)

The key to success with this recipe, is to add the oil very slowly at the beginning. Very slowly means drop by drop for the first tablespoon. Review this mayonnaise recipe before making aioli if you are unsure about how to make an emulsion.

If you make this recipe the traditional way with just olive oil, it is going to have a strong olive oil taste. Makes sense doesn't it? Many people do not like a strong olive oil taste and you may be one of them. Substitute your favorite vegetable oil for part of the olive oil to calm down this aioli recipe. I like it 50 percent olive oil and 50 percent vegetable oil myself.

The garlic in this is potent. Start with one clove and be sure to remove the germ in the center of the garlic, which can be difficult to digest. If you want even more garlicky taste, go for it.

For a completely different taste, try roasting the garlic before adding it to this aioli recipe. Roasting completely mellows and sweetens the garlic. An electric garlic roaster is perfect for this job. You can also play around with this recipe by adding some pepper, mustard, chopped herbs, cayenne, or something else that strikes your fancy.