You’ve seen it pop up on restaurant menus, and you’ve seen recipes for it floating around the Internet, but what is aioli? You’re not entirely wrong if you think it’s a type of mayo, because it is an egg and oil emulsion. The difference? Garlic and olive oil. Aioli begins with garlic and salt ground into a paste, which is then mixed with eggs and emulsified. This recipe uses egg yolks (which gives the aioli a lovely buttery hue) and olive oil. We didn’t find the olive oil overwhelming, but if you do, swap some of the olive oil with a neutral-tasting oil. This aioli is mixed by hand and therefore requires a little elbow grease, but I promise it’s worth it. Hand mixing in lieu of a food processor creates a thick, smooth aioli. Aioli can be served as a dip for fresh and roasted veggies, in place of mayo on sandwiches, or any other way you dream up. Check back next Friday for a delicious recipe featuring this aioli.
GARLIC SCAPE AIOLI
PREP TIME: 15 MINUTES
MAKES: ABOUT 2/3 CUP
1 garlic scape, diced, about 1 T (if garlic scapes are unavailable, substitute with 2 extra garlic cloves)
2 garlic cloves, peeled
1/2 t salt
2 egg yolks (use farm-fresh, if you can!)
1/2 cup olive oil
1 T lemon juice (about 1/2 lemon)
1. Add garlic scape and cloves to a mortar and pestle. Sprinkle in salt and grind into a paste.
2. Add paste to a small bowl and whisk in egg yolks (for added stability during whisking, place small bowl inside a larger bowl lined with a cloth). Very slowly add olive oil, whisking constantly until all olive oil is incorporated, and aioli is thick. Whisk in lemon juice, transfer to and airtight container, and refrigerate until ready to use.
[print-me]
Gather ingredients.
Add 1 diced garlic scape (about 1 T) to a mortar and pestle.
Add 2 peeled garlic cloves.
Sprinkle in 1/2 t salt.
Grind into a paste.
Add paste to a small bowl and whisk in 2 egg yolks (for added stability during whisking, place small bowl inside a larger bowl lined with a cloth).
Very slowly add 1/2 cup olive oil, whisking constantly until all olive oil is incorporated, and aioli is thick.
Whisk in 1 T lemon juice (about 1/2 lemon), transfer to an airtight container, and refrigerate until ready to use.
I’ve been meaning to try my own mayo and aioli, this looks great!
I love the still life photo of the basic ingredients and finished product. I am sure it must be delicious!!
Why do you use two bowls with a towel in between? Do you have ice in there or is it just for stability?
It just adds stability. Our bowls like to dance around on our stainless-steel counter tops.
Pingback: Today’s Recipe: Potato Salad w/Garlic Scape Aioli | Raising Jane Journal
Yum!!! I am going to try this today!