Real Aioli Recipe
Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.
Real aioli is really good. However, I have some tips from many failed attempts at getting this right so that any aspiring aioli artisans can learn from my mistakes. 1) You need to get your garlic as fine as possible before you start building your sauce. You don't HAVE TO, but it will take a really long time to come together if you don't. I recommend a garlic press, as it will get your garlic basically all the way there. 2) Chef John might say your choice of mortar and pestle doesn't make a difference, but that is only if you don't care how long it takes you to get this thing to come together. I have multiple M&Ps and the harder and rougher the material, the easier this is to do. Skip the wooden ones and go with granite or marble if you have it. 3) This emulsion is NOT surprisingly stable. If you add even a drop too much of oil while you are making this, you are screwed. You need to be adding this 1/2 a teaspoon at a time for most of the process, and only towards the end can you start going full teaspoons.
The recipe is perfect. The Aoli was delicious. I messed up by adding the oil too quickly, an error that will be corrected the next time I make this!
I decided to make this for the first time after getting a paella on the stove. I had it made by the time the paella was cooked. I was pretty surprised. I used a milder extra virgin olive oil and the alioli had quite a strong bitter-sharp, green taste. I didn't know whether it was the garlic and I needed more oil, or the oil and I needed to stop! I stopped when the paella was cooked. Once put on the dish it was fine. The only difference between Chef John's and mine was that mine was more yellow in colour. It wasn't particularly hard and didn't need any more mixing than in the video. I was slopping the oil in at least a tsp or more at a time and it emulsified fine. I used a marble m&p. I'm going to have fun experimenting with different oils.
I have not made it...YET. Yesterday I made scape pesto. It was soooo hot it blew my head off. I mixed it with a bit of mayo and that smoothed it out = less heat. I mixed it with linguini and it was fabulous! Are the scapes as hot as the garlic bulb?
Chef John's recipe for homemade aioli with tarragon is the perfect accompaniment to fish, meat, or vegetables.
Jazz up your mayonnaise with a few cloves of garlic and a squeeze of lemon juice. Perfect for sandwiches or even French fries.
Country-fried bacon puts the 'B' in these B.L.T. sandwiches along with the homemade aioli in this recipe.