Batter Up and Fry: Tailgating Treats. “Garlic Aioli” Reviewed by Momizat on . Sometimes I find the thing I enjoy most about cooking isn’t the big, fancy, blowout dishes I prepare but the simple, back-to-basics recipes that I’ve learned an Sometimes I find the thing I enjoy most about cooking isn’t the big, fancy, blowout dishes I prepare but the simple, back-to-basics recipes that I’ve learned an Rating:
You Are Here: Home » Food / Arts » Food » Batter Up and Fry: Tailgating Treats. “Garlic Aioli”

Batter Up and Fry: Tailgating Treats. “Garlic Aioli”

Batter Up and Fry: Tailgating Treats. “Garlic Aioli”

Sometimes I find the thing I enjoy most about cooking isn’t the big, fancy, blowout dishes I prepare but the simple, back-to-basics recipes that I’ve learned and am able to turn out without even referring to a cookbook. One of these that I find myself turning to often and that has many uses in a tailgating situation is aioli.

Aioli (known to many as mayonnaise) is, at its simplest, oil suspended in a mixture of an acid and an egg. I usually use lemon juice as the base along with the egg and then ever so slowly beat in the olive oil, taking my time so the mixture doesn’t break.  It requires patience and a steady hand, and as many wives tales go, there should be no loud noises or unpleasant tempers around or it won’t come together properly.

My favorite way to put together an aioli is with my hand blender, as that is how I learned from one of my grammar teachers while studying in Spain many years ago, but the food processor makes short and easy work of the recipe as well.

The uses for this aioli are virtually endless: spread it on your sandwiches or burgers, use it to dip french fries or fried appetizers, or even for raw veggies. I’m particularly fond of this garlicky version, but consider mixing in other herbs or using other citrus or vinegars for the base to change up the flavor to pair with the rest of your meal.

Garlic Aioli

Makes about 1 1/2 cups

1 egg

Juice of 1 lemon

1/2 t. salt

2 cloves garlic

1+ c. olive oil

 

Place the egg, lemon juice, salt and garlic in a small bowl with tall sides or in the bowl of a food processor. Add about 1 tablespoon of the olive oil. Using a hand blender or the food processor, mix together for a moment or two until the egg is beaten. Then very slowly, in a thin steady stream, add in the remaining olive oil as you continue to blend the mixture. If it starts to look like the olive oil is overwhelming the sauce and it threatens to break (separate), stop adding the olive oil and continue to blend until it comes back together. Then you can slowly begin adding the remaining oil. Stop when the mixture has reached a desired thickness (remember that it will thicken up slightly in the fridge), adding more than the 1 cup of olive oil if necessary to thicken it more. I like to serve this immediately with veggies or appetizers, but if you aren’t serving it right away cover and refrigerate until ready to serve.

To see what else is cooking, visit Chomping the Big Apple

Follow me @SarahBodeClark

Clip to Evernote

About The Author

Sarah Bode-Clark

Sarah Bode-Clark was born in raised in small-town Kansas. She attended Kansas State University where she received a BA in Theatre and Spanish. A few years after college in the "Little Apple" she moved to the Big Apple--New York City--with her husband, Joe. She loves all things food and spends her time cooking, eating, catering, and waiting tables. Her culinary pursuits are documented on her blog, Chomping the Big Apple (http://chompdown.blogspot.com). On top of food, Sarah has always had a passion for sports, starting as a t-ball player when she was six, and as she played volleyball, basketball, and ran track through high school. Currently she has left behind the group sports and spends her free time running, and has run the NYC Marathon 3 times, hoping for number 4 in 2012. She also gets a big workout every week during the fall cheering on the Kansas City Chiefs (she is a pretty active/crazy/intense fan), and though she has never followed baseball as closely as other sports, the Royals have always had a special place in her heart.

Number of Entries : 111

Leave a Comment

You must be logged in to post a comment.

© 2014 Powered By Wordpress

Follow

Get every new post delivered to your Inbox

Join other followers:

Scroll to top