Batter Up and Fry: Tailgating Treats. “Garlic Aioli”
Sometimes I find the thing I enjoy most about cooking isnâ€™t the big, fancy, blowout dishes I prepare but the simple, back-to-basics recipes that Iâ€™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 doesnâ€™t break. Â 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 wonâ€™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. Iâ€™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.
Makes about 1 1/2 cups
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 arenâ€™t serving it right away cover and refrigerate until ready to serve.
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