Aioli is more or less a term for a sauce/condiment that is very similar to Mayonnaise and though they are two different things, the term is used interchangeably. When you go into a place and the grilled tuna has Wasabi Aioli, it’s really Wasabi flavored mayo. And this can be a great thing since its a blank slate to play with flavors.
Now this can work one of two ways. If you don’t have a food processor than it sucks to be you since, just like the Vinaigrette it’s an emulsion and what that means is that you’re mixing two things that don’t chemically go together really slowly and adding a binder so that the mixture doesn’t separate. It sounds like more work then it is and nothing you buy in the store can compare to what you can make for yourself with a little time and effort.
Mise En Place
- A medium mixing bowl
- A whisk
- A Measuring cup
- A Tablespoon
- A Knife and board
- 2 eggs
- 2 cloves of garlic, minced
- 1 1/2 cups of oil (see notes)
- 2 tablespoons of lemon juice
- 2 tablespoons of mustard (see notes)
- Salt and pepper to taste
Method of Preparation
- Mince the garlic, the smaller the better.
- Whisk the hell out of the Eggs, garlic, lemon juice and mustard.
- Slowly add the oil. Only add a little at a time and whisk it until your arm hurts.
- Adjust with salt and pepper to taste
- This is a base recipe (as most of them are). Remember that Wasabi Aioli I was telling you about ? Add about 3 tablespoons of Wasabi powder and there you go. Use roasted garlic and fresh rosemary (minced) and you have something to brag to your friends about. In regards to the type of oil, it up to you. Cooking oils all have their own flavor so keep in mind your end goal, what’s this going to be used with. The same goes with the mustard since in this recipe, you’re not using it for flavor, you’re using it as a binder. I like Dijon since its pale and and light but feel free to use a whole grain mustard.