HOW TO MAKE AIOLI
Aioli is a classic preparation, a mayonnaise base with roasted garlic infused into each creamy, heavenly bite. The name comes from its two main ingredients, "ail" meaning garlic and "oli" meaning olive oil in the langue d'oc, the ancient dialect of Southern France . Think of this aioli as your secret sauce.
- 2 egg yolks
- 4 cloves roasted garlic or 2 cloves of fresh garlic
- Salt & freshly ground white pepper
- 1/2 cup grapeseed oil
- 1/2 cup extra virgin olive oil
- Juice of 1 lemon
Place the garlic with the salt and pepper in a food processor until smooth. With the motor running, add the 2 egg yolks and purée continuously while slowly drizzling in the oil. Add the juice of 1 lemon and pulse again until thoroughly incorporated. You can store the aioli in a tightly covered container for up to two weeks.
Chef's Note: The technique for making aioli, or any mayonnaise, is simple. However, it is easily possible that the sauce will break. It is an emulsion, where the yolks are suspended in the oil. So the most important thing is to add the oil in a slow, thin drizzle. This will keep the mixture from breaking.
Chef's P.S.: To roast garlic, cut the top third off of a bulb of garlic and drizzle with olive oil, then season with salt and pepper. Wrap tightly in aluminum foil and roast at 325°F for 1 hour or until the garlic cloves are caramelized and tender. For individually peeled garlic cloves, drizzle a handful of cloves with olive oil and season with salt and pepper. Wrap the seasoned cloves in an aluminum foil and roast for 30 minutes, shaking the packet a couple of times during cooking, or until the cloves are tender and golden.