Makes about 11/2 cups Makes about 11/2 cups
Aïoli is a garlic mayonnaise popular in Provençal cooking as a dip for vegetables or a topping for cooked fish. I love spreading it on Croutons as an accompaniment to soups and stews featuring fish and shellfish.
Note: This recipe contains raw egg and should not be served to people with a compromised immune system.
3 large egg yolks
3 cloves garlic, smashed and peeled
1 cup extra-virgin olive oil
About 1 teaspoon fresh lemon juice
Pinch of cayenne pepper
Coarse salt
Freshly ground black pepper
1. Combine the egg yolks and garlic in a blender. With the machine on, add the oil gradually in a thin stream to create a thick and creamy emulsion.
2. Transfer the mixture to a bowl and stir in the lemon juice and cayenne. Taste and add more lemon juice if necessary. Season with salt and pepper. If not using immediately, cover and refrigerate for up to 2 days.
Spread on croutons and serve with: Spicy Shellfish Soup, Cod with Tomato, Saffron Broth, Leeks, and Couscous.
VARIATIONS
Red Pepper Aïoli
Reduce the quantity of garlic to 2 cloves and add 1 cup store-bought roasted pepper, rinsed and patted dry, along with the egg yolks and garlic. Spread on croutons and serve with: Mussel Chowder, Spicy Shellfish Soup.
Reduce the quantity of garlic to 1 clove; add 1 pinch of saffron threads to the blender along with the egg yolks and garlic. Spread on croutons and serve with: Mussel Chowder, Mussels with Tomato and Saffron, Spicy Shellfish Soup.
Mustard Mayonnaise
Omit the garlic and add 2 tablespoons Dijon mustard along with the egg yolks.