AIOLI ~OR~ SAUCE AIOLI
Aioli ~or~ Sauce Aioli
- 6 gloves of garlic
- 1 1/4 tsp Kosher salt
- 2 1/2 tsp Lemon juice
- 1/2 tsp Dijon mustard
- 1/4 tsp White pepper, ground
- 3/4 cup Olive oil
In a mortar and pestle, add salt and garlic together and crush into a smooth paste. (Do not use a wood mortar and pestle)
Move the salt and garlic mixture to a non-reactive bowl and stir in the Dijon
Add the lemon juice and 1/4 cup of the olive oil and begin whisking.
Once the emulsion begins, and this could take a few minutes, slowly begin pouring the remaining olive oil into the mixture in a thin stream while you continue whiskingâ€¦
The sauce should become white and flowing, not thick and creamy as with mayonnaise.
Fold in the white pepper.
Serve over steamed vegetables, crab cakes or poached fishâ€¦
This makes about 1 cup.
Place salt, garlic, white pepper, mustard and lemon juice in a blender.
Add 1/4 olive oil and blend until an emulsion begins to form.
Remove the pour cap and slowly pour in the remaining olive oil in a thin stream while blending.
Sauce will become suddenly change color to white and become creamy smooth.