Saturday, October 20, 2007

Aioli ..... The sauce served with so many foods, ..... Pasta, seafood, vegetables and whatever food is complimented with the flavor.

Thursday evening after arriving in San Diego we decided to stop at our favorite "haunt" for dinner. Don loves calamari and I prefer oysters. Don asked for aioli with his calamari. The restaurant didn't serve it. It is so simple to make but such a great sauce.
1 teaspoon salt
8 to 12 garlic cloves, halved lengthwise
1 slice white bread, whetted and squeezed dry
2 large egg yolks, room temp.
2 cups extra virgin olive oil, room temp.
juice of freshly squeezed lemon
about 1 Tablespoon boiling water
Make a paste of salt and garlic with pestle and mortar. Add softened bread and pound to amalgamate. Now add yolks and continue pounding to get a thick golden paste. Transfer to food processor. With machine running drizzle in half of olive oil. Next add the lemon juice and continue processing until all of the oil has been slowly added and the aoili is dense, glutenous and glossy. Finally add the boiling water.
Note; Unless I need the full recipe I make the sauce by halving the recipe. With the uncooked egg yolks, I store for only a day or so in refrigerator.

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