By Hank Shaw
This is a solid, authentic recipe to make the garlicky Spanish mayonnaise-like sauce known as aioli or allioli. This is an ideal sauce to serve with fried fish or seafood. Aioli requires a lot of garlic, a fair bit of olive oil -- and a ton of elbow grease. If you want, you can add a tablespoon of chopped fresh herbs, too; I often add oregano. It is best make in a mortar and pestle, but you can take the easy way out and use a food processor. This recipe makes about 2/3 of a cup.
Prep Time: 15 minutes
Ingredients:
- 7 chopped garlic cloves
- 1/2 t. salt
- 1 t. lemon juice
- 2 egg yolks
- 2/3 cup olive oil
- 1 T. fresh chopped oregano (optional)
Preparation:
Put the garlic, salt and herbs (if using) into a mortar and pound into a paste. If you are using a food processor, buzz it well.
Add the lemon juice and egg yolks and pound some more, mixing and mashing well. With a food processor, buzz just to combine.
Slowly drizzle in the olive oil, mashing and mixing and stirring all the while -- it should take a good 5 minutes to get all the oil incorporated. Take your time. If you don't have time, slowly drizzle the oil into the food processor.
Why bother with the mortar? You get a far better texture and the mashing brings out more of the aroma of the garlic and herbs.
Keep in the fridge until needed. Cover, this aioli will last a week in the refrigerator.
Source
http://fishcooking.about.com/od/saucesforfishandseafood/r/aioli_sauce.htm
