How do you make aioli?

Answer 1

Aioli

When I make aioli I use 2 olive oils: one is a bit more expensive, a bit more peppery and a bit more gutsy; and a second which is a bit more bland but still nice and mellow. By blending the flavors in this way you achieve an olive oil flavor that isn?t too strong or too peppery. Aioli is great with cold roast pork. Basil aioli is good with pink grilled salmon and lemon aioli works well with crostini in fish broth.

1/2 small clove of garlic, peeled
1 teaspoon salt
1 large egg yolk*
1 teaspoon Dijon mustard
Approximately 1 cup extra-virgin olive oil
Approximately 1 cup olive oil
Lemon juice
Salt and freshly ground black pepper

Smash up the garlic with the salt in a mortar and pestle (if you don?t have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you?ve blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you?ve added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice.

Answer 2

Makes: 1 cup
I N G R E D I E N T S
4 garlic cloves, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice

I N S T R U C T I O N S
Add the garlic and salt to the mortar bowl and grind slowly with the pestle, moving in one direction only. You can do this first step in a food processor if you'd like, then transfer the mixture back to a medium sized bowl. Whisk in the mustard first, then the egg yolks. At this point you can transfer the mixture back into the mortar or use the whisk in the bowl.

Now you will add in half of the oil. This must be done very slowly or the oil will not emulsify and your sauce will not thicken. Add the oil in a slow, fine stream while either whisking with a wire whisk or using your pestle. Once the first half of the oil is incorporated, then add the water and the lemon juice, and mustard, whisking or stirring constantly with the pestle. Then slowly add the rest of the oil. The mixture will thicken as you continue to blend it. The mixture should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time.

Answer 3

Here is a recipe.
.....
Ingredients:
3 Egg Yolk
6 Cloves Garlic
1 tablespoon Lemon Juice
1/3 teaspoon Salt
Dash Tabasco Sauce
Dash Worcestershire Sauce
1/4 teaspoon Pepper
1 cup Olive Oil
3 tablespoons Boiling Water


Directions:

Mix yolks, garlic, lemon, salt and pepper in a food processor. Blend for 3 minutes. Dribble oil in until it begins to thicken and incorporate; add the rest of the oil. Add in seasonings to taste. Finish with boiling water and refrigerate immediately.

Answer 4

Here's an EASY recipe. And one that I made up!

mayo
fresh-squeezed lemon juice
minced, fresh garlic
extra-virgin olive oil

plop some mayo into a bowl, drizzle a bit of olive oil in there, add some garlic and a few squeezes of lemon; stir, and taste. Add more of whatever it needs until you get it to your liking.

Delicious! Especially with grilled vegetables (red pepper, red onion, eggplant)

Answer 5

Mix mayo and garlic. Some people add stuff like lemon juice, basil, and various herbs also.

Answer 6

it's a flavored mayonaise..go to www.foodnetwork.com and get a recipe..there are many kinds so find one that you'll like

Answer 7

http://www.recipezaar.com/54833

Answer 8

Is that a sauce or something.

Answer 9

that's just italian for olive oil...... so what is it you're trying to make....?? specifically.....

Answer 10

Try not to give rude answers to everyone
Have some class please .......but i doubt you are capable of it.....