Kepler's UnclesAioli
Submitted by bo on Sun, 11/28/2004 - 6:16pm.
Recipes
2-3 cloves of garlic
1/3 t salt
1 egg yolk, at room temperature
(use free range eggs to avoid salmonella!)
plenty of high quality extra virgin olive oil
1 T lemon juice
Peel garlic and pound it together with the salt in a mortar with a pestle until it becomes a very smooth paste. (Don't have these tools? I saw them on sale at Arbor Market on Stadium.) If the mortar is small, transfer to a larger bowl. Whisk in the egg yolk. Add the oil a few drops at a time, whisking until each addition is well incorporated into the mixture before adding more. Gradually increase the amount of oil with eacha addition, but never add more oil than is completely absorbed by the mixture.
After you have added half the olive oil, alternate adding bits of the remaining oil with bits of the lemon juice. The final mixture should be the temperature of firm mayonnaise. Taste and adjust lemon juice and salt to taste.
1/3 t salt
1 egg yolk, at room temperature
(use free range eggs to avoid salmonella!)
plenty of high quality extra virgin olive oil
1 T lemon juice
Peel garlic and pound it together with the salt in a mortar with a pestle until it becomes a very smooth paste. (Don't have these tools? I saw them on sale at Arbor Market on Stadium.) If the mortar is small, transfer to a larger bowl. Whisk in the egg yolk. Add the oil a few drops at a time, whisking until each addition is well incorporated into the mixture before adding more. Gradually increase the amount of oil with eacha addition, but never add more oil than is completely absorbed by the mixture.
After you have added half the olive oil, alternate adding bits of the remaining oil with bits of the lemon juice. The final mixture should be the temperature of firm mayonnaise. Taste and adjust lemon juice and salt to taste.