Strip Tease Aioli!
Every Protein needs its soulmate, and this Garlic Aioli is emulsified elegance. A harmonious blend of bold garlic, bright lemon, and creamy golden goodness.
- Category: Dip it Real Good
- Cuisine: Italian
- Servings: 8
- Prep Time: 30min
- Cook Time: 10min
- Total Time: 30min
Ingredients
The Base
4 cloves fresh garlic (Frozen works great grated on a micro plane) or finely minced
1 tablespoon extra virgin olive oil (I use butter or Roasted garlic flavor)
1/4 teaspoon kosher salt
The Emulsion
- 1 large egg yolk (room temperature is key)1 tablespoon Dijon mustard (You can use spicy brown or country for a more rustic flare)1 tablespoon lemon juice (freshly squeezed, please!)1/2 cup neutral-flavored oil (such as grapeseed, or avocado)
Finishing Touches:
1 tablespoon finely chopped fresh parsley
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper (optional, for a little kick)
Pinch of Turmeric for a deeper golden hue
Pinch of Paprika for a smokier touch
Equipment
Small saucepan
Medium-sized bowl (glass or stainless steel is best)
Whisk (or immersion blender for a smoother texture)
Intructions
Garlic Confit: In the small saucepan, combine the minced garlic, olive oil, and salt. Cook over low heat for about 5-7 minutes, or until the garlic is fragrant and softened but not browned. This gentle cooking mellows the garlic's harshness and infuses the oil with its flavor. Let cool slightly.
The Base: In your mixing bowl, whisk together the egg yolk, Dijon mustard, and lemon juice until slightly thickened.
The Emulsion: This is where the magic happens. While whisking continuously (or using your immersion blender), very slowly drizzle the neutral oil into the egg yolk mixture. The key is to add the oil in a thin, steady stream, allowing the emulsion to form. If you add the oil too quickly, the aioli will separate. Continue whisking until the aioli is thick and pale yellow.
Garlic Infusion: Add the cooled garlic and its infused oil to the aioli. Whisk or blend until well combined.
Finishing Touches: Stir in the chopped parsley, black pepper, and cayenne pepper (if using). Taste and adjust seasonings as needed. You might want a touch more lemon juice or salt.
Chill: Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld. This will also help it thicken slightly.
Notes
- Garlic Roasting: For an even milder garlic flavor, you can roast the garlic cloves before mincing them.
- Flavor Variations: Feel free to experiment with other additions, such as a pinch of smoked paprika, a few drops of hot sauce, or some finely chopped herbs like chives or tarragon.
- Freshness: This aioli is best enjoyed within a few days.
Nutrition
- Serving: 1 Serving
- Calories: 350 calories
Welcome To Randy's Chaotic Kitchen!
I'm a Tasmanian devil in the kitchen, but hey, don't let the whirlwind fool you – I know exactly what I'm doing. I'm like a culinary conductor, orchestrating flavor amidst the controlled chaos. So buckle up, get ready for some delicious fun, and let's turn my kitchen chaos into comforting cuisines in yours!"
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