Aioli - Mediterranean Garlic Sauce (page 2 of 2)Home >> Recipes
Flavor with the lemon juice and white pepper.
I love my wooden tools boxwood pestle and olive tree lemon juicer. You couldn't use them in a professional kitchen nowadays - plastic and stainless steel is the norm.
If we were on some food TV program, I'd just show you the finished aioli and you'd try to do the same at home like I showed. With the same sucess, probably. In fact I had to run to the electric mixer several times until I could manage a stable oil-in-water emulsion. The 16th century mortar and its boxwood pestle, for all their charm, let me down. But is that now how homecooked aioli looked like in the days of yore? I'd be much surprised if mamas in Provence and Italy and Spain managed to turn rock-hard aioli like an industrial mayonnaise.
If your aioli fails to become stiff, you can save it as follows. Take a little of the aoil and place it in a separate boil with a slightly larger quantity of water and mix. As soon as you have a stiff, mayonnaise-like texture, start pouring in the failed aioli from before, but little by little and whisking constantly. Of course with an electric mixer it will work even faster.
There are a thousand and one ways of eating aioli, my favorite being to spread it on a slice of bread. But let's make a seasonal traditional Mediterreanean recipe to illustrate another simple way.
Wash and trim a bunch of fresh green beans, here from a local farmer but maybe you are more lucky than me and grow your own.
Boil to your taste in salted water with a touch of bicarbonate of soda to keep the green color...
... and serve with the aioli and toasted bread. This one will get you a get-out-of-oncology-ward-healthy card.