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Aioli
This garlic-flavored mayonnaise, called aioli, makes a good sauce for peppers stuffed with rice, tomatoes and corn, and a sprightly yet simple dressing for warm white and green bean salad with tuna. It is also a classic accompaniment to bouillabaisse (see related recipe at right).
Just a few tips will make preparing mayonnaise easier. First, make sure all the ingredients are at room temperature. Begin by making an emulsion with the egg yolk, mustard and just 1 Tbs. of the oil, then add the remaining oil very slowly and whisk constantly. Mayonnaise can also be made in a blender or in a small food processor fitted with the metal blade using this same basic method, with the motor running as the oil is added.
Aioli
• Egg yolk
• 1 tsp. Dijon mustard
• 1/3 cup olive oil
• 1/3 cup safflower or peanut oil
• 3 garlic cloves, finely minced
• Salt and freshly ground pepper, to taste
• Juice of 1/2 lemon
• 2 Tbs. warm water, if using aioli as a sauce
In a bowl, whisk together the egg yolk, mustard and 1 Tbs. of the olive
oil until an emulsion forms. Combine the remaining olive oil and the
safflower oil in a pitcher. Drop by drop, add 2 to 3 Tbs. of the oil
to the egg yolk mixture while whisking constantly. Once the mixture
has thickened, add the remaining oil in a very fine, steady stream,
whisking constantly, until all of it has been incorporated.
Stir in the garlic and season with salt, pepper and
lemon juice. If using the aioli as a sauce, whisk in the warm water
to lighten the aioli and make it barely fluid.
Makes about 1 cup.