Aioli is simple to make, and there are endless variations to keep it interesting. Try a dollop on roasted potatoes, serve along side fresh cut fries as a dip, spread some on a sandwich or serve along side roast beef.
1 Garlic Clove
1 egg yolk
1 TBSP Glasses & Grapes Sicilian Lemon White Balsamic Vinegar
Pinch of dry yellow mustard
3/4 Glasses & Grapes EVOO
1/2 tsp Maldon or other flaky sea salt
MORTAR & PESTAL MEATHOD
In a large, sturdy mortar sprinkle the garlic with 1/4 tsp salt, dry mustard and pound and grind it to a relatively smooth paste. Add the egg yolk, and stir vigorously with the pestle until thoroughly combined and a shade lighter in colour, 1 to 2 minutes. Add Sicilian Lemon Balsamic Vinegar and stir vigorously.
Begin adding the oil, drop by drop, to the side of the mortar, while stirring constantly with the pestle. Once the mixture is thickened (indicating an emulsion has formed), begin adding the oil in a very thin stream. After about 1/4 cup of the oil has been added, it should be thickening.
Resume adding the oil, now in a slightly thicker stream, while stirring briskly with the pestle. if the mixture becomes too thick add a few drops of water. Stir in the remaining 1/4 teaspoon salt. Serve with desired accoutrements.
FOOD PROCESSOR METHOD
Combine the egg, garlic, 1/4 tsp salt, dry mustard and a couple of drops of EVOO in a blender or food processor, pulse until mixed.
Continue blending and add the remaining EVOO very slowly until the aioli begins to thicken. Add Sicilian Lemon Balsamic Vinegar and additional EVOO, continue blending until you reach the desired consistency.
Taste and add remaining 1/4 tsp of salt.
The aioli will also thicken even more when refrigerated.
Replace the regular EVOO with any of the following Glasses & Grapes EVOO's for some amazing flavours, Chipotle, Black Truffle, Basil or Roasted Garlic EVOO.