no-egg aioli

2019-10-24

Mayonnaise vs. Aioli - What's the difference? (source)

Aioli ( Provençal Occitan: alhòli or aiòli; Catalan: allioli) is a Mediterranean sauce made of garlic and olive oil; some regions use other emulsifiers such as egg. The names mean "garlic and oil" in Catalan and Provençal.

Current versions of the French-Provençal sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas the original French-Provençal and Spanish Catalan versions are without egg yolk and have more garlic. This gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. Using only garlic as an emulsifier requires it to be thoroughly crushed and for oil to be added drop by drop so excess oil does not "cut" the aioli.

There are many variations, such as adding lemon juice or other seasonings. In France it may include mustard. It is often served at room temperature.

In Spain, purists believe that the absence of egg distinguishes aioli from mayonnaise; however, this is not the case in France and other countries where egg and egg yolk can be used as an emulsifier and is used in making aioli today.

Since the late 1980s, it is fashionable to call all flavored mayonnaises "aioli", even those with flavorings such as saffron or chili. However, purists insist "flavored mayonnaise can contain garlic, but true aioli contains no seasoning but garlic".

WARNING:
This has a lot stronger garlic flavor than Garlic Mayonnaise.
Don't be afraid to use a lot of garlic. It is necessary to emulsify the oil.

INGREDIENTS

This is what you need for 4 servings:

½ cup extra virgin olive oil
1 tsp. coarse salt
1 tsp. lime juice
or vinegar
6 large garlic cloves, peeled
mortar and pestle

Pic1: aioli, the real thing

Directions

Pic2: four ingredients
Pic3: chop garlic
Pic4: crush garlic

Peel and mince the garlic cloves.
Transfer to a mortar.
Crush the garlic with coarse salt.

Pic5: add oil
Pic6: mix
Pic7: transfer

Add 1 tsp. freshly squeezed lemon juice. Mix it in until you get a smooth paste.
Add 1 tbsp. olive oil. Mix until it disappears.
Continue to add oil 1 tbsp. at a time and mix until the cup is getting too full.
If the mixture gets too thick, stir in 1 tsp. water.
At this time I transferred the aioli to a bigger mixing bowl and continued with a whisk.
My mortar was a very small one, too small and shallow for this. Whisking also goes a lot faster once you have the emulsion started.

Pic8: more oil
Pic9: looking good
Pic10: ready to serve

Continue adding oil to about ½ to 3/4 cup.
Garlic is not as good an emulsifier as egg yolk. Don't overdo the oil.
Transfer to a different container for storage.
Serve and enjoy with meat, vegetables, ... (Pic1)
Refrigerate for up to 3 days.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org