Aïoli with Attitude
Medium bowl, blender, or food processor
Whisk
Silicon spatula
1.
In a medium bowl, whisk together the egg yolks, garlic, and mustard.
2.
Slowly drizzle in the olive oil, just a few drops at a time to start, whisking constantly to build the emulsion. As it thickens and lightens in color, you can add the oil a bit more steadily.
3.
Whisk in the lemon juice, then stir in the anchovies, Tabasco, and black pepper. Taste. The anchovies bring salt—add more only if needed.
4.
Serve with crudités, soft- or hard-boiled eggs, or poached fish.
Ingredients
- 2 medium egg yolks
- 2 teaspoons grated garlic (on a Microplane)
- 1 teaspoon Dijon mustard
- 1 cup very good extra-virgin olive oil
- Juice of 1 medium lemon
- 5 tinned anchovies, minced
- A few drops of Tabasco, to taste
- ½ teaspoon freshly ground black pepper
- Salt, to taste
Cook's Notes
Aïoli is not just mayo’s fancy French cousin—it’s garlic-driven, unapologetically bold, and meant to be slathered, dipped, or dolloped without restraint. Some may tell you it should only be garlic, egg yolk, and oil. Others whisk in lemon and maybe a little mustard. I take some liberty, and I let the ingredients weave their way into an emulsion that tastes like summer on the Mediterranean.
I make it by hand with a mortar and pestle when I’m feeling tactile and romantic, but more often with a whisk and a bowl. If pressed for time, I will use a blender or food processor. The goal isn’t perfection—it’s punch. Serve it with crudités, roasted potatoes, poached fish, or spooned into a sandwich in place of anything less exciting. It should be garlicky, yes, but not hostile. Sharp but charming. Like any good, fine companion at your table.
This month, I am serving this with vegetables, crusty bread, and our Gentleman Farmer Napa Valley Rosé.