What is aioli? An emulsion of egg yolk and oil in the Italian style (or the Spanish; “allioli”). Why is it important? Because this is a technique you need to know cold. Its versatility is unmatched and undervalued.
Need an accompaniment to fried fish or vegetables? Here you go. Crudites? Check. Crusty bread? Yes Chef. Turkey sandwich a bit on the dry side? Giddyup!
You’ll see what looks like an unusually high amount of acid in this recipe; we use it alongside the patatas bravas at Proximo, and the zip factor in this aioli is a perfect foil for the crispy, starchy potatoes. You can certainly soften the acid in this for a milder result, and of course you could add raw garlic or saffron or smoked paprika or finish it with fresh herbs. Lastly, you’ll see that this recipe, unlike many scratch recipes for mayonnaise or aioli, comes out as stiff as the store-bought stuff when made correctly.
- 210 g white wine vinegar
- 130 g pasteurized egg yolks
- 100 g roasted garlic puree
- 50 g dijon mustard
- 10 g salt
- 1000 g vegetable oil
- 300 g olive oil
Yield: about 2K
In the food processor fitted with the steel blade, spin the first five ingredients together for thirty seconds. With the machine still spinning, drizzle in the vegetable oil in a thin (start with the thinnest steady stream you can pour, then VERY gradually go up to pencil-thickness) steady stream, then the olive oil. This process should take about two and a half minutes. When you are adding the last 100 grams or so of olive oil, the machine should audibly and visibly begin to struggle as the aioli thickens and spins more slowly. Stop the machine once all surface oil is incorporated. Taste for salt content; package and refrigerate.