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For those of you unfamiliar with aioli, it is the delicate, French version of mayonnaise, easily made at home, and infinitely more delicious than the store-bought variety. Don't be put off by the idea of adding vanilla extract. The vanilla adds a delightful lift to the aioli as well as the slightest hint of sweetness. The Tahitians know this. They would never think of serving mahi-mahi without vanilla in the cream sauce they are famous for!
Use this sauce also for prawns, artichokes, asparagus or steamed vegetables. You can also use it in sandwiches. Think mayonnaise gone haute!
Ingredients
2 garlic cloves
1 large egg yolk
1 hard boiled egg yolk (optional)
2 teaspoons fresh lemon juice
1 teaspoon red or white wine vinegar
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons sunflower, walnut or other quality vegetable oil
1/4 – 1/2 teaspoon pure vanilla extract
Sea salt and freshly ground pepper
1 teaspoon chopped chives, tarragon, thyme or marjoram if desired
Instructions
This is how to make aioli the traditional way.
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.
Here is how to make it using a food processor or blender.
Mince garlic through a press or with a heavy knife. Add egg yolk, hard-boiled egg yolk,
chopped into pieces, lemon juice, vinegar, mustard and 1 tablespoon of olive oil. Pulse
until mixed well. With the motor running, add the oil in a very slow stream until the oil
is incorporated and the mixture is emulsified. This can happen fairly quickly. Stop and
taste the mixture. Add salt and pepper to taste and adjust oil/acid ratio if necessary. Add
herbs if you choose. If the sauce breaks, scrape it out of the processor bowl, wash the
bowl, add an egg yolk, and then add the broken sauce very slowly until it emulsifies.
This is mostly likely to happen during wet, humid weather.
Store as you would mayonnaise. This will keep for about a week.
Note: You may need a little more or a little less oil than the recipe calls for. Adjust
accordingly. Also, if the olive oil you are using is strong, use a little more vegetable oil
and a little less olive oil.
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