How to Make Aioli Garlic Mayo

How to Make Aioli Garlic Mayo Hello, this is Chef John from Foodwishes.com with a classics, simple, garlic aioli which is redundant since aioli means basically garlic and oil. This version is inspired by Michael Symon, Iron Chef Michael Symon in a demo I saw in Aspen. It requires no equipment, no mortar and pestle, no blender, no nothing. Here we go. We’re going to take one large garlic clove. I’m going to cut that root end off, it’s kind of you know hard and tough and I don’t like the smashing with the regular garlic. Take the flatter knife, smash the clove, remove the paper and during the demo, Michael Symon made it clear, he is not a big fan of garlic presses because he doesn’t like to clean them which I can relate too. And you know I use my garlic press a lot, but this method also works great. So what you want to do is you want to smash it with the flat of the knife. You’re going to chop it up until it looks sort of like that, and then add a nice pinch of salt of course, kosher salt or sea salt. And then the flat of your knife just keep crushing it, pressing it, squeezing it and just smashing against the board until it’s like a puree, very simple. And why you want to use a course salt is the crystals will actually help mash the garlic and that really gets all the flavor out of the garlic. We’re going to add one raw egg yolk about two teaspoons of lemon juice and then we’re going to whisk in a half of cup of oil. But before we do, I want you to make a little ring, a little horse shoe with two or three pieces of wet paper towel that will keep your bowl just off the board and you will only need one hand to whisk and one hand to pour the oil and the bowl won’t be moving all over. Now when you start if off, you’re going to take your half cup of olive oil, I'm going to use the nice extra virgin. You’re just going to drip in, drip in the first tablespoon in a drip at a time and it will start to emulsify, see that it’s nice and foamy. It starts to thicken up a little. Once it gets that little bit of thick consistency, you can pretty much drizzle it in, in a sturdy stream. So just be careful with the first tablespoon and the rest so that you kind of like just drip in. The thicker it gets, the faster you can drip, the faster you drip, the thicker it gets and so on. So we’re going to add in a half a cup of extra virgin olive oil to our one egg yolk, if you want to add more the one clove of garlic you can but you’re going to be amazed to how strong one clove of garlic when you crush against the board like that, it makes us ailly. And by the way aioli probably the greatest sauce ever invented. Everything is great with aioli. This is the ultimate sandwich spread. A teaspoon of this in any salad dressing just makes it killer. It’s a condiment to any grilled meat, awesome and dip in vegetables. If I was a vegetable, then I thought about what it would be like. If I was a vegetable I would love to be dipped into aioli. So here we go, the half cup has been drizzled in. We have that beautiful thick mayonnaise consistency and aioli best described as simply a garlic mayonnaise. Nothing complicated here. Alright, there you go so I have enough salt and I pinched it, I put with the garlic. But you want to taste this. I didn’t put peppers some people put black pepper and all kinds of herbs and things. This is just the basic mix. It will keep for a couple of weeks in your fridge you know what, why are you waiting two weeks to use this. You make a half of cup of this for little ramekin like that you should be using that within a week. It’s so delicious. Coming up, we’re going to have another demo where I’m going to take this and use it to make the world greatest garlic bread. That’s right, seek the recipe coming soon. Anyway, give it a try, go to the site. All the ingredients are there and as always, enjoy.