Recipe

My Favorite Aioli Recipe

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Ingredients

4-6 garlic cloves, fresh & plump, minced to a paste .
salt (Kosher is best) .
2 eggs, just out of the refrigerator (use organic whenever possible) .
1 1/2 tsps Dijon mustard .
1-2 tbsp capers, sliced (optional) .
2 tbsps seasoned rice vinegar or lemon juice .
1 c safflower oil or peanut oil or canola oil (neutral oil)

Directions

Step #1 Seperate the eggs & save the whites if you like.
Step #2 Rinse a medium size bowl with very hot water & dry.
Step #3 Add the egg yolks to the bowl along with the mustard & beat in an energetic fashion until the yolks are thick & sticky (about five mins).
Step #4 When the yolks are thick add your acid & continue to beat until emulsified.
Step #5 Still beating your mixture begin to add the oil in a thin, slow stream.
Step #6 This will seperate the mixture a bit but it will re-emulsify so no fear.
Step #7 Once you've started to get a thick mayonnaise you can add the oil faster & it will happily incorperate.
Step #8 Once all the oil is incorperated & the mixture is thick & silky set it aside.
Step #9 Take the garlic cloves, peel them, & smash them with the side of a knife.
Step #10 If there is one, remove the green stem in the middle of the clove & discard.
Step #11 Now, sprinkle the smashed cloves with about 1/4 tsp of salt & begin chopping.
Step #12 This will take a while.
Step #13 You're going to chop & mince until the garlic is a thick paste with tiny flecks of unsliced garlic within.
Step #14 If you are using capers, set this paste on the side of the cutting board & roughly chop the capers.
Step #15 You want them noticable but not chunky in your finished product.
Step #16 If you are not using capers just continue to the next step.
Step #17 Add both the garlic & capers to the mayonnaise & whisk until incorperated.
Step #18 Now, taste & decide if you need more salt, perhaps a bit of lemon zest if you used lemon juice or even some finely minced parsley.
Step #19 Enjoy with your favorite veggies, crostini, crackers, or meals.
Enjoy the My Favorite Aioli recipe