“There’s no end to imagination in the kitchen.”
Fresh Aioli, The Star of a Simple Rustic Lunch.
Picture this… a long wooden table with an eclectic assortment of chairs sits in the yard beside an old stone farm house. You can vaguely make out neat rows of newly sprouting grape vines in the rolling hills surrounding the property. The table is set with a floral cloth in shades of yellow, orange and blue. A ceramic pitcher at each end of the table with a bottle of white wine chilling inside. A few bottles of red wine also waiting to be opened for those who prefer something a bit richer. The freshly baked baguette which acts as the centre piece is waiting to be sliced and slathered with fresh salted butter, or dipped in olive oil and balsamic vinegar.
As the guests begin to arrive more food is brought to the table; two large platters with charcuterie and a few bowls of pickles made late last fall. The platters and glassware are all mismatched and yet somehow work together in perfect harmony. A large stone mortar filled with a golden creamy concoction of garlic, egg, olive oil and the barest hint of lemon has been made only moments before in the old kitchen is finally brought to the table. Surrounding the stone mortar is an assortment of fresh and crisp spring vegetables, some raw, some barely poached, a few barely boiled new potatoes. Several just hard cooked eggs cut into wedges and, of course, more bread for dipping.
A ruggedly handsome man of indeterminate age, shirtsleeves rolled up exposing his well muscled and tanned forearms leans across to pour you a glass of wine… HOLD ON HOLD ON… that’s a different story… sorry… 😉
Okay so at least you still have this awesome recipe for aioli made the classic way!
Aioli is one of those things that once you make for yourself you’ll wonder why you haven’t been making it forever.
Enjoy & Namaste!
**** for those that are concerned about raw eggs, you could try pasteurized eggs although I’ve never tried them so can’t comment… I would suggest just using as fresh eggs as you can find… go to the source if you know what I’m saying! ****
- 2 large cloves garlic, mashed
- 1 large egg yolk
- 1 cup olive oil, OR ½ cup olive oil & ½ cup lighter vegetable oil (This is one of those times you will want to use the very best quality oils you can possibly get your hands on)
- lemon juice to taste
- Mash garlic cloves in mortar, or mince with knife
- Add egg yolk to bowl
- Wrap base of mortar (or bowl) with a tea towel to hold steady
- Using a fork or spoon, slowly begin introducing the oil, this is a very slow process in the early stages, you will want to add only a few drops at a time, whisking all the while. I use a fork but a whisk will also work.
- As the aioli grows and thickens you can begin adding the oil in a thin stream.
- You may use a few drops of water to thin (and lighten) as required.
- Finish with a taste of lemon juice to brighten the flavour.
- This is a labour of love and will take a while but the outcome is well worth your efforts.