I have a passion for garlic.
This recipe for garlic aioli was posted by me on Foodies Unite and I have made it countless times since. Between the garlic, the aioli and the process, it has quickly become a favorite and I love to dip my potatoes and brussels in it. Really, I could dip ANYTHING in it! Seems perfect for our Eggs-cellent Adventure on #HGEATS!
It’s all my Dad’s fault – as an example, I just stopped by his house and simmering on the stove was a pot of blacks beans, pork and 15 cloves of garlic. Now some people would think that the 15 cloves of garlic was hyperbole but no. There are really 15 cloves of garlic in that pot and he will seek every single one of them out and munch them happily. Therein lies the root of my passion. I could put garlic in everything so finding this incredible Garlic Aioli recipe from David Lebovitz is simply an enchanting way to feed my
For our Girls Night Christmas Party, we decided to have it at the house rather than a restaurant so we could spend some quality time visiting. Finger foods with dips were the order of the evening and the garlic aioli was one of 7 dips whipped up yesterday and, honestly, my favorite.
Good manners dictated that I could not stand over the aioli bowl with a spoon so I made sure to have some pleasing accompaniments to get the aioli into my tummy: roasted fingerling potatoes tossed in olive oil & Zensational fennel pollen blend, roasted brussel sprouts, toasted baguettes, campari tomatoes, raw fennel. The brussel sprouts and aioli was a revelation – one that I plan on repeating immediately – it is a pairing of magnificent proportions!
My last bite last night … kind of dessert … a smear of the aioli on some bread. I may even try it on ice cream.
Dinner tonight was roast chicken, campari tomatoes and rosemary olive oil bread liberally doused with the garlic aioli. Do you see the pattern here? Since I am only planning on kissing other garlic lovers, I should be safe. If not, who cares? I have the garlic aioli to comfort me.
I loved this recipe from Tricia Robinson of A Taste of Provence via David Lebovitz. His pictures are fantastic as well, and there was a moment that made me pause because Tricia has hands that looked so much like my Grandmother’s and I saw a similarity in the way she stood at the mortar and pestle. Simpatico. Making the paste for the aioli and whisking the oil in slowly was meditative and enhanced the delight of the result.
Wishing you passion and garlic and aioli – whip it up as a great accompaniment for the holidays!
- 2-3 cloves of garlic (preferably fresh)
- ½ tsp salt
- 1 large egg yolk, at room temperature (I used 2 smaller egg yolks)
- 1 cup (250ml) extra-virgin olive oil
- Crush the garlic cloves with the salt in a mortar or deep bowl until you have a smooth paste. Take out some of it as it may be too much; you can add it back later.
- Add the egg yolk. Anchor the bowl down by tying a dishtowel around it tightly, if necessary.
- Using a fork or whisk, add the oil to the egg and garlic mixture starting very slowly, drop by drop. I like to use a spout in an olive oil bottle to regulate the flow but you can also drip the oil in from a spoon. As the mayonnaise thickens continue to add the oil in a very thin stream. Continue until all the oil has been incorporated.
- If it gets too thick you can dilute it slightly with a tablespoon of warm water – don’t add more oil, it will just get thicker. Taste, and add more of the garlic, if desired.
- **You can use a food processor but making it by hand should be done at least once.
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