Monday, August 13, 2012

Ultra-Creamy Aioli Sauce

Stir, store, and serve in small side dishes or bowl
For superb Ultra-Creamy Aioli Sauce, pound the garlic in a mortar and pestle with a soupçon of sea salt … Oh, hell! That’s far too much work! Let’s start over. 
For superb Ultra-Creamy Aioli Sauce, expend the least amount of effort possible. Here’s how I make mine:

Ultra-Creamy Aioli Sauce:  

¾ c. full-fat commercially or home-prepared mayonnaise (see Note)
2-to-4 garlic cloves (see Urgently Important Note)
⅛ tsp. table salt (use pink Himalayan sea salt if you want to lah-de-dah and swan about, but Dollinks, we’re talking ⅛ of a teaspoon!
1 tbsp. extra-virgin olive oil
1 tsp. fresh lemon juice
Finely ground black pepper, to taste
1 tsp. Dijon-style mustard (optional; I prefer to leave it out)

Add mayonnaise to a small bowl (or simply leave in measuring cup). Peel and chop garlic cloves. Sprinkle with salt and mince more finely still. Scrape from cutting board and add to mayonnaise. Stir in olive oil, lemon juice, a good grinding of pepper, and mustard, combining thoroughly. Cover and refrigerate 1 hr. or longer to allow flavors to blend. This Provençal sauce is superb with chicken, salmon, asparagus, green beans, pommes frites, and numerous other foods.

Note: Knowing how easy it is to make deliciously pure mayonnaise with a little oil, a splash of vinegar, an egg yolk, lemon juice, and perhaps a dash of cayenne pepper, my aversion to low-fat mayonnaise runs deep. As much as I would like to, I won’t lecture. Your eyes will be forever opened if you read
To make your own mayonnaise, see my blog of Jan. 2, 2014, or consult the Index under Sauces.

Urgently Important Note: In my opinion, Aioli tastes best prepared with four cloves of garlic. There is, however, a proviso. If you have a lover, use two. If your lover is married and you seek absolution in the confessional, most definitely use two. It’s hard enough for a confessor to hear your sins let alone have to inhale them. 

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