Aioli

Aioli is a delicious staple of Mediterranean cuisine and personifies the flavors and cooking style of the South of France. It has a heady taste of garlic that’s not too strong that makes it a delicious dip or sauce for crunchy crudités or poached seafood. Makes 2 1/2 cups.

• 4 large cloves garlic, peeled 

• 1 egg plus 2 egg yolks

• 1 Tbls white vinegar 

• 1 Tbls Dijon mustard

• 3 Tbls water

• 3/4 tsp salt

• 1/2 cup extra virgin olive oil

• 1 1/2 cups neutral oil such as expeller pressed sunflower oil pinch piment d'espelette

1. Cut the cloves of garlic in half lengthwise and remove the green germ.

2. In a small saucepan, bring six halves of the garlic to a boil in cold water, then discard the water and repeat once more, cooking the garlic until tender the second time. This softens the harsh garlic taste.

3. Fill the saucepan with a few inches of water, the white vinegar and a pinch of salt; crack the whole egg into a cup. Bring water to a simmer and slide in the whole egg. Poach for two minutes (the white will solidify but the yolk will remain runny).

4. Transfer the poached egg into a blender or food processor and add the cooked and raw garlic, egg yolks, Dijon mustard, 1 tablespoon water, and salt. Purée until well combined.

5. While the machine is still running, add the olive oil in slow steady stream. While everything is blending, add a little tablespoon of water. It helps the emulsion of the eggs and the absorption of the oil, and it's going to make it fluffy and light.

6. Now add the neutral oil in a slow steady stream.

7. The sauce should emulsify, with a thick, pale consistency similar to mayonnaise. Taste for seasoning and then transfer into a bowl and serve with your preferred accompaniments.

Adapted from recipe by Daniel Boulud

Other Mayonnaise Variations:

Russian Dressing: Whisk in a Tbls. (or more to taste) ketchup or chili sauce. Serve with fresh salad greens, hard-cooked eggs, poultry, and fish.

Garlic Sauce (Aioli): Peel and halve 3 small to medium garlic cloves. Remove the green tough “sperm” in the center if there is one. It usually appears late winter, early spring. Simmer 2 of the cloves in a small pot of water for 1 to 2 minutes. With a blender or food processor running, add all of the garlic and mince. Add the yolks, vinegar, etc., and follow the recipe above. 

Shallot Sauce: Add 1 Tbls. minced shallots or to taste.

Maltaise Sauce: Whisk in ¼ cup fresh orange juice and finely grated orange peel to taste. Good with cooked carrots, cauliflower, fish.

Lemon Sauce: Add fresh lemon juice to taste. Good with cold artichokes and asparagus. 

Tartar Sauce

• 1 cup homemade mayonnaise

• ½ cup sour cream or thick yogurt 

• ½ tsp. Dijon-style mustard

• 1 small shallot, minced

• 1 sour gherkin, chopped

• 1 Tbls. finely chopped fresh dill (or 1 tsp. dried)

• 1 tsp. finely chopped fresh parsley

• ¼ tsp. finely chopped fresh tarragon (or pinch of dried tarragon, crumbled)

• ¼ cup raw sauerkraut, drained, pat dry and chopped

• Freshly ground pepper and salt to taste

• Dash hot red pepper sauce (optional)

Whisk 1 mayonnaise, sour cream, and mustard in a medium bowl.  Stir in remaining ingredients, mix well and chill. Store, covered, in the refrigerator  3 to 5 days. 

^{And for the kids with baby pea eyes and carrot wedge beaks. Serve in egg cartons on a fresh sprouts nest.}

Buttermilk Dressing

• ⅓ cup buttermilk or kefir

• ⅓ cup sour cream, whole milk yogurt, or labne

• ⅓ cup mayonnaise, preferably homemade

• ½ tsp. garlic powder

• ½ tsp. dried dill 

• 1 clove garlic, minced (optional)

• ½ bunch chives, minced

• 1 tsp. each minced fresh parsley, marjoram, dill, cilantro or whatever you have

• 2 tsp. lemon juice

• S&P to taste

To make the dressing, combine all of the dressing ingredients and blend well. Transfer to an airtight container and refrigerate for up to one week.