saucey sunday

"Aioli is a zesty garlic mayonnaise that's used as a sauce, most often for seafood and shellfish, although it's also great on green beans and potatoes. It's made by slowly whisking oil into egg yolks and garlic, but health concerns about the safety of raw egg yolks have many chefs starting with commercial mayonnaise, which is made from pasteurized egg yolks. This eHow explains both ways, and will make just over a cup of aioli."


Things You'll Need:

* 3/4 cup olive (not virgin) oil
* 3-5 garlic cloves
* 1/2 tsp salt
* 1 lemons
* 3 egg yolks
* 1/4 tsp white pepper
* 1 tbsp Dijon mustards
* 1 tsp white vinegar
* 1 tsp white vinegar
* 3 egg yolks
* 1 tbsp Dijon mustards
* 1/4 tsp white pepper
* 3-5 garlic cloves
* 3/4 cup olive (not virgin) oil
* 1/2 tsp salt
* 1 lemons


Step 1
Puree, mash or mince the garlic as finely as possible and add it to the olive oil. If you have a small food processor or blender, the two can be blended together.

Step 2
Place the egg yolks and mustard in a medium mixing bowl and whisk together for two minutes.

Step 3
While steadily whisking the yolks, begin to drizzle in the oil in a very thin, steady, slow stream.

Step 4
The yolks and oil will begin to come together. When about half the oil is in, and the mixture is beginning to resemble mayonnaise, add the vinegar and salt and pepper.

Step 5
Whisk together, then continue to drizzle in the oil while whisking. Stop before you've used all the oil.

Step 6
Squeeze in a little lemon juice, stir it in well, then taste. If it needs more salt, lemon juice, pepper or garlic oil, add it now and whisk it in until it tastes right. It should be thick and creamy, not overly garlicky, with none of the other flavors too strong.

via ehow