AIOLI
1 whole bulb of garlic 1 cup extra virgin olive oil, more if needed Salt to taste Lemon juice, to taste, (optional).
Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor. Peel the garlic cloves and puree them in the processor. Then add the oil in a very thin stream until a smooth paste is achieved. Season with salt and lemon juice if you like. Modern versions puree the garlic with two egg yolks to make a thicker and more America-grocery-store mayonnaise. Either way Aioli can be used as an accompaniment to meat, fish or vegetables, served on toasted bread, or used as a flavoring agent.
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