Lemon Garlic Aioli

Everyone has their unattainable unicorn. It’s something that seems so magical, so wonderful, so perfect and right that you imagine that it’s impossible to achieve. In an earlier post, I blogged about my first “unicorn”, getting a great picture of osso buco. In the past I’ve only been able to photograph it as a brown blob… until this Beef Osso Buco post.

My second conquered unicorn came a few days after my first… aioli. On my eighth (yes, I failed seven times) attempt I succeeded. That success lead me to attempts numbers nine and ten and then I was making aioli and finding reasons to eat it with every meal!

 

Lemon Garlic Aioli

Lemon Garlic Aioli

I found out two secrets. OK, they’re not really true secrets because I’m pretty sure that “making an emulsion” is part of the kindergarten curriculum in France. Well, that’s the first secret: Make a good emulsion. This is the part that I’m not in love with. It takes patience, something that I don’t have a lot of. I wasn’t a stellar Science student at school, so here’s my incredibly unscientific explanation as to why you need a good emulsion. Everyone did experimented with watching how oil and vinegar separate, right? Oil has bonds that have no interest in bonding with most other chemicals/ingredients. Egg yolks have magical super powers that act as the binding agent between oil and other stuff (helloooooo Caesar dressing!!!). Plain yolks don’t work this way… but whisked egg yolks are the things of dreams.  Whisk them properly and they’ll do anything for you! Some people whisk by hand, others swear by food processors and others can only imagine using a blender. My tool of choice? An immersion blender and a bit of patience.

This small amount of patience is greatly rewarded with a product that will far surpass anything that you’ve ever purchased from the supermarket! The second secret is that once you’ve got the emulsion part down, you can add pretty much anything you want to flavor the aioli. Dijon. Capers. Vinegar. Lemon. Garlic. Chives. Really, it’s an extensive list. This second part really thrills me because of my love of flexibility.

Zesting the lemon into the egg yolk

Zesting the lemon into the egg yolk

So bright and vibrant!  (The garlic is hiding under the lemon zest)

So bright and vibrant! (The garlic is hiding under the lemon zest)

Once the eggs are emulsified, keep the blender on and slowly (seriously. do it slowly.) add the oil...

Once the eggs are emulsified, keep the blender on and slowly (seriously. do it slowly.) add the oil…

until it looks gorgeous

until it looks gorgeous

Wowza... Lemon Garlic Aioli

Wowza… Lemon Garlic Aioli

Put the aioli into glass jars and refrigerate

Put the aioli into glass jars and refrigerate

Mussels (because frittes alone aren't fun)

Mussels (because frittes alone aren’t fun)

Mussels & frittes... the perfect compliment to Lemon Garlic Aioli

Mussels & frittes… the perfect compliment to Lemon Garlic Aioli

Lemon Garlic Aioli

Ingredients

2 egg yolks
zest from 1 lemon
juice from 1/2 lemon
2 garlic cloves (since the zester is out, just grate them on the zester!)
1 1/2 cups canola oil
kosher salt, to taste (about 1 teaspoon)

Directions

1. In the cup of an immersion blender, place the egg yolks, lemon zest, lemon juice and garlic.
2. Turn on the immersion blender and let the yolks whip for at least 30-45 seconds.
3. With the immersion blender on, slowly pour in the canola oil. Seriously. Do it slowly. A really thin stream. The yolks will disappear into a foamy yellow cloud and then you can continue adding more oil… but still slowly.
4. Slowly lift the immersion blender up to catch all of the oil that hasn’t been emulsified into the aioli.
5. Taste and add kosher salt to taste (I ended up with about a teaspoon).
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Eat, Drink & Be Yummy!
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3 thoughts on “Lemon Garlic Aioli

  1. Samantha

    The aioli looks absolutely lovely. Well done! Love the third hand you grew in the zesting photo and frites ARE fun all by themselves, especially with the aioli as an addition. Looking forward to trying this out myself!

    Reply

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