Nick's Allioli Bible

Aïoli: Sauce for the lesser Provençal Gods

Aïoli for beginners 1 Ingredients 4 garlic cloves, peeled, chopped fine 2 egg yolks 1/8 teaspoon sea salt 1 cup virgin olive oil 1 teaspoon Dijon mustard 1/2 teaspoon cold water 1 teaspoon lemon juice Sauce Variations Rosemary - Add two teaspoons of minced fresh rosemary Saffron - Add a large pinch of Saffron threads and a tablespoon of honey.	Add the garlic and salt to the mortar bowl and grind slowly with the pestle, moving in one direction only. You can do this first step in a food processor if you'd like, then transfer the mixture back to a medium sized bowl. Whisk in the mustard first, then the egg yolks. At this point you can transfer the mixture back into the mortar or use the whisk in the bowl. Now you will add in half of the oil. This must be done very slowly or the oil will not emulsify and your sauce will not thicken. Add the oil in a slow, fine stream while either whisking with a wire whisk or using your pestle. Once the first half of the oil is incorporated, then add the water and the lemon juice, and mustard, whisking or stirring constantly with the pestle. Then slowly add the rest of the oil. The mixture will thicken as you continue to blend it. The mixture should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time. Aioli may be kept in the refrigerator for up to a day in a covered container.
Aïoli for beginners 2 Ingredients 5 garlic cloves, peeled 1 egg, at room temperature 1 cup virgin olive oil 1 teaspoon lemon juice	Crush the garlic in a food blender. Add the egg, and blend for 15 seconds. Very slowly add the oil through the top of the blender so that an emulsion can take place. Stir in the lemon juice by hand. Aioli may be kept in the refrigerator for up to a day in a covered container.
Aïoli for beginners 3 Ingredients 2-3 garlic cloves, peeled,1 dried red pepper 1 egg, at room temperature, 1 cup virgin olive oil, 1/8 teaspoon sea salt, 1 teaspoon lemon juice.	Add the garlic, the salt and the red pepper to the mortar bowl and grind slowly with the pestle, moving in one direction only until you have a smooth sauce, add the egg yolk and wisk until you have a smooth paste again. Now wisk in slowly drop by drop the olive oil. This must be done very slowly or the oil will not emulsify and your sauce will not thicken. Finaly stir in the lemon juice. Aioli may be kept in the refrigerator for up to a day in a covered container.
Aïoli for beginners 4 Ingredients 2 egg yolks, at room temperature, 1/4 cup freshly squeezed lemon juice, 4 cloves garlic, minced, 1/2 teaspoon coarse salt, 1 tablespoon freshly grated lemon zest, Pinch of white pepper 3/4 cup olive oil.	Combine yolks, lemon juice, garlic, salt, zest, and pepper in a blender. With blender running, slowly drizzle in olive oil, and blend until an emulsion forms. Aioli may be kept in the refrigerator for up to a day in a covered container.
Aïoli for beginners 5 Ingredients 2 egg yolks, at room temperature, 6 gloves garlic, 1/8 teaspoon pepper, 1/4 teaspoon salt, 1/2 cup olive oil, 2 teaspoons lemon juice, 1 teaspoon white vinegar, 1 bunch fresh basil.	Beat eggs until very thick and lemon colored. Beat in mashed garlic, salt, pepper and vinegar. Beating constantly, add olive oil VERY SLOWLY -- literally drop by drop. After about half the oil has been added and the mixture is thickening. Then continue adding olive oil slowly, beating until a thick emulsion is formed. Place blanched basil in a food processor and process until smooth puree. Add to the aioli, mix well. Strain and serve. Aioli may be kept in the refrigerator for up to a day in a covered container.
Aïoli for beginners 6 Ingredients 2 egg yolks, 6 shiitake mushrooms, 2 portobello mushrooms, 10 button mushrooms, 1-1/2 cups extra virgin olive oil, 1 teaspoon garlic, juice of 2 lemons, cayenne pepper to taste, salt and freshly ground black pepper to taste.	Grill the mushrooms for 5 minutes. Heat 1/2 cup of the olive oil in a skillet. Add the garlic and sauté. Add the mushrooms; stir. Saute an additional 1 minute. Remove from heat and let cool to room temperature. Combine the mushrooms, oil and garlic in a food processor. Add the egg yolks and process slowly. Slowly add the rest of the olive oil in a thin stream to form the emulsion. Season with the lemon juice, salt and peppers. Aioli may be kept in the refrigerator for up to a day in a covered container.
Aïoli for beginners 7 Ingredients 1 glove garlic, 1 green onion, 1 white onion, 4 egg yolks, 1 lemon, juiced, 1/2 cup vegetable oil , salt and pepper, hot pepper sauce.	In a food processor, pulse the garlic, green onion, and white onion until minced and thoroughly combined. Add the egg yolks and lemon juice, and pulse again until blended. Slowly drizzle the oil into through the feeding tube of the processor until the sauce emulsifies. When the sauce is thickened, add salt, pepper, and a couple drops of hot pepper sauce, to taste. Serve as a dipping sauce. Aioli may be kept in the refrigerator for up to a day in a covered container.
Aïoli for beginners 8 Ingredients 1 whole egg, 1 egg white (you can freeze the yolk and use it later) salt to taste, 1 to 1 1/2 cups fruity extra-virgin olive oil as needed juice of 1/2 lemon or more to taste, 4 garlic cloves, coarsely chopped	Make the mayonnaise by whirling the egg and egg white in a blender with a little pinch of salt. Remove the center knob from the blender lid and, with the blender churning, start to pour in the olive oil, a very thin thread at first, until the mixture starts to thicken. Stop the blender and pour in a few tablespoons of lemon juice, then start the blender again and continue adding oil, a little more thickly as the mixture emulsifies and mounts. When all the oil has been added, turn the blender off and set aside. Combine the garlic in a small bowl or a mortar with a teaspoon of salt and pound the garlic or crush it with the back of a spoon until you have a thick and homogeneous paste. Now use a spatula to scrape the mayonnaise into the garlic paste and turn gently to incorporate everything. Taste and add more salt and lemon juice if desired. Aioli may be kept in the refrigerator for up to a day in a covered container.
Aïoli for beginners 9 Ingredients 1 large egg, 3 T cider vinegar, ½ t salt, ½ t dry mustard, 1¼ c oil (vegetable, olive, and/or canola), 4-6 cloves garlic, minced, 1 t lemon juice	Blend the egg, vinegar, spices, and 2 T of oil for a few seconds. Without turning off the blender or food processor, slowly pour in the remaining oil. As soon as it is mixed in, turn off the blender.Stir in the garlic and lemon juice, transfer the aïoli into the container, cover, and refrigerate
Aïoli for beginners 10 Ingredients 1 large egg, 4 cloves garlic, peeled and finely chopped, 1 teaspoon freshly squeezed lemon juice, 2 teaspoons white-wine vinegar, 1 cup extra-virgin olive oil, Coarse salt and freshly ground pepper	Combine egg, garlic, lemon juice, and vinegar in the bowl of a food processor. Process for 10 seconds. With machine running, add oil one drop at a time through feed tube until mixture emulsifies. Slowly add remaining oil in a steady stream. Season with salt and pepper.
Aïoli for beginners 11 Ingredients 1 thick slice french bread, 1/8 teaspoon, salt, milk, 1 cup olive oil 4 cloves garlic, 1 tablespoon boiling water, 2 egg yolks, lemon juice	Remove the crusts from bread and soak in milk. Squeeze dry. Place in large mortar with garlic & mash with pestle until a fine paste. Add the yolks & salt & mash in. Drop by drop pound in olive oil. When the sauce becomes thick; the remaining oil may be beaten in. Thin with water & lemon juice to taste
Aïoli for beginners 12 Ingredients Grated zest and juice of 3 lemons, 1-1/2 tablespoons Dijon mustard, 1 tablespoon minced garlic, 2 egg yolks, 1/2 tablespoon ground white pepper, 1/2 teaspoon salt, 1/2 slices white bread, crusts removed and bread torn into pieces, 2 cups olive or canola oil, 1/2 cup of ice water (optional)	Place the zest, juice, mustard, garlic, egg yolks, pepper, salt, and bread in a blender or food processor and puree to a smooth paste. With the machine running, drizzle in the oil. If the aioli appears too thick, add 2 tablespoons of water at a time to adjust the consistency. Store in an airtight jar in the refrigerator for up to 2 weeks
Aïoli for beginners 13 Ingredients 3 egg yolks, 6 cloves garlic, 1 tablespoon lemon juice, 1/3 teaspoon salt, Dash of Tabasco, Dash of Worcestershire sauce, 1/4 teaspoon freshly ground black pepper, 1 cup extra virgin olive oil, 3 tablespoons boiling water	Mix yolks, garlic, lemon, salt and pepper in a food processor. Blend for 3 minutes. Dribble oil in until it begins to thicken and incorporate; add the rest of the oil. Add in seasonings to taste. Finish with boiling water and refrigerate immediately.
Aïoli for beginners 14 Ingredients 250 gr mayonnaise, 250 gr creme fraiche, 10 cloves garlic. 1 spoon olive oil, cayenne pepper	Mix mayonnaise, creme fraiche, garlic, olive oil and cayenne pepper in a food processor. Taste best next day
Aïoli for beginners 15 Ingredients 1/2 cup olive oil, 1/2 cup vegetable or corn oil, 1 egg yolk, 4 garlic cloves, minced, 2 Tbs. white wine vinegar, coarse salt and freshly ground pepper, to taste, 1 to 2 Tbs. warm water	In a small bowl, combine the olive and vegetable oils. In another bowl, whisk together the egg yolk and 1 Tbs. of the combined oils until an emulsion forms. Drop by drop, add the remaining oil to the egg emulsion, always whisking constantly. Do not add the oil too quickly, and be sure that the emulsion is set before adding more oil. Add the garlic and vinegar, and season with coarse salt and pepper. Whisking constantly, add as much of the warm water as needed to create a smooth, thick consistency.