So, if you made my recipe for Roasted Garlic, then you're now left with a bunch of garlic that needs to be used. Never fear!! I have plenty of recipes to help with this wonderfully delicious issue. After the garlic has been roasted, it takes on a flavor profile that is distinct, yet reminiscent of its raw counterpart. This makes it marvelous for use in various condiments to accompany dishes, one of which is the aioli (recipe shown below).
Aioli is very similar to mayonnaise, in that it is essentially an emulsion of egg and oil, and becomes a creamy condiment that is perfect for sandwiches. However, aioli has a much more pronounced flavor than mayo; it is usually made with olive oil and garlic, with other ingredients added into it, suc as red pepper flakes. Since this is the case, aioli is also delicious served alongside seafood, or veggies (both raw and cooked); it originated in the Provence region of France, and the name comes from ail ("garlic") and oli ("oil"). Usually, fresh garlic is used to make aioli, however my version uses roasted garlic for a more complex flavor. So, without further ado, here's my recipe for aioli, made two different ways.
Roasted Aioli (makes about 1/2 cup)
1 egg yolk
1 cloves of roasted garlic
Juice of 1 lemon
1 tsp mustard (I used a spicy brown mustard, but any good mustard will do)
1/4 cup of olive oil
1/4 tsp paprika
Salt & pepper to taste
By hand:
Place garlic in the bottom of a medium-sized bowl, and crush it with a little salt to form a paste. Add the mustard, lemon juice, paprika, pepper, and egg yolk to the bowl, mix well with a whisk. Slowly pour in the oil, whisking all the while, until the sauce becomes a thick and creamy emulsion. Taste, and season with salt and pepper, or lemon juice as needed. Place in a clean jar or other container, and refrigerate for about 30 minutes before using; this allows the flavors to mingle and mellow out.
By machine:
Place all of the ingredients except for the oil in a food processor; turn on briefly to combine the ingredients. With the motor running, slowly stream in the oil through the feed tube until the sauce becomes a thick and creamy emulsion. Taste, and season with salt and pepper, or lemon juice, as needed.
Note: depending on how you plan to serve the aioli, feel free to add a tablespoon of one or more fresh herbs to the mix; a teaspoon of honey could also be an interesting addition.
So here's an idea for how to use the aioli: (for 1 person) place 8 quartered baby red potatoes in enough salted water to cover them. Bring up to a boil, and cook until the potatoes are able to be easily pierced with a fork, about 15 minutes or so. Once cooked, drain the potatoes and mash them with 1/4 cup of light cream, 1 tablespoon of butter, and 1 tablespoon of the aioli. You will be amazed at how much flavor the aioli gives the potatoes, even though not much of it is needed! The recipe for the chicken thighs you see here will be shared in a later post. Live life and eat well!
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