Aioli
(del Piero’s secret Garlic Mayonnaise)
Yield: 1 1/4 cups
This recipe uses fewer eggs than classic mayonnaise, which makes it lower in cholesterol. Of course the fact that you are using extra virgin olive oil adds even more to its health benefits. Spread this on sandwiches or as a base for my classic Caesar dressing. Great as a finishing baste on poultry, fish or toss your freshly grilled veggies with it.
- 1 tsp Dijon mustard
- 1 egg
- salt & pepper to taste
- 1 cup QCOM Tuscan Estate Extra Virgin Olive Oil
- 2 tbsp fresh lemon juice
- 2 cloves finely chopped garlic
The hard way: (Adds to the health benefits, it’s a work out!) Place a stainless steel bowl on a non slip
surface and add the mustard, egg, salt, pepper and garlic to it. Add the olive oil drop by drop at first,
and then in a very slow, steady stream once the mixture starts to emulsify. Whisk until it becomes
thick. Then add the lemon juice a little at a time, whisking until combined.
The easy way:Use a food processor or blender. Combine the mustard, egg, salt, pepper and garlic.
Pulse until blended and smooth. With the motor running, add the olive oil in a slow, thin, steady
stream. Most food processors have a streaming option built into the top. Process until mixture starts
to thicken. Stop when all the oil has been added and scrape down the goodies on the side. Add
the lemon juice a little at a time combining well. Aioli will keep in the fridge for up to a week in a
tightly closed container
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