Basic Aioli (Garlic Sauce)
Pronounced [ay-OH-lee or i-OH-lee], this is a traditional light mayonnaise style sauce laden with fresh garlic. It’s great atop vegetables or fish and is a wonderful accompaniment to simple crudités. A key to success with aioli is to work very slowly, and make sure all your ingredients and cooking tools are at room temperature, or the sauce may separate.
4 garlic cloves, peeled, chopped fine
1/8 teaspoon sea salt
1 teaspoon Dijon mustard
2 egg yolks
1 cup virgin olive oil
½ teaspoon water
1 teaspoon lemon juice
Add the garlic and salt to a mortar bowl and grind slowly with a 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. 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, add the water, 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 water, one teaspoon at a time.
Makes 1 cup.
Variation: Add 2 teaspoons minced fresh rosemary or 1 tablespoon minced chipotle chilies or a pinch of saffron with a tablespoon of honey.
From www.gourmetsleuth.com.