Anything fatty and creamy is right up my alley - custard, cheesecake, butter, gravy. If follows, then, that I love mayonnaise. Love. But I hate manufactured pre-fab food, and love simple, cheap, quality, artisan food. Dilemma.
Solution? Homemade Aioli! Now, homemade mayonnaise flavored with garlic and/or herbs is called Aioli
sauce. There are many varieties of this - some even including pears! My
favorite recipe is made with classic herbs, making it very versatile.
This sauce is amazing on sandwiches, with seafood, with steak, tossed
with steamed veggies...use your imagination!
Some chemistry: yes! science in the kitchen! my favorite. What we're really trying to do here is emulsify or
blend together two things that don't really want to mix. Like oil and
water. Egg yolk, lemon juice, and garlic all act as emulsifiers, which
will allow the oil you mix in to break down into micro-droplets and make
the yummy creamy sauce you're looking for. Cool.
Now - take your time, be wowed by science, and don't be afraid!
1 egg yolk, 1/2 cup olive oil (or other oil you like the taste of), and
1/2 tablespoon lemon juice. Pinch of sea salt, dash of garlic powder
(or mashed small garlic clove), dash of mustard powder, and 2 fresh
rosemary leaves chopped finely.
begin with an egg yolk. I like to roll the egg yolk in my (clean) hands
first to remove all white, then break the yolk and letting it drain
into my bowl, leaving the membrane in my fingers to throw away. Not a
huge difference, but I find I get a smoother sauce that whips more
easily without that membrane.
Clean bowl. One egg yolk. You may grind a garlic clove into a paste and
add it now, or just add garlic powder for flavor later. Begin whipping -
I do this by hand, some use a food processor or blender. Add one drop
of quality olive oil, or other oil that you like the taste of, and whip
whip whip. Add one drop of lemon juice, whip. Drop of oil, whip. Drop of
you can begin to add a few drops of oil and one drop of juice, whipping
all the time to keep it blended. When you see the oil separate from the
creamy base- stop adding and begin whipping. If it will not come
together, try adding a second egg yolk, or just scrap it and start over.
Continue blending in small increments of oil and juice until all is combined. Ta-da!
- for extra flavor. Mix in your sea salt, garlic powder, mustard
powder, and chopped rosemary. I like to smash the rosemary into the bowl
first to release all its aromatics.
All in all - maybe 15 minutes? Totally worth it for an amazing, gourmet sauce using ingredients you already have. Win.