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Saturday, March 07, 2015

Aioli....We should talk

What is aioli anyways? Wikipedia says, 
"Aioli is, like mayonnaise, an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds."

I would agree that it is similar to mayonnaise only that it is too made of egg yolks and oil and that they are both emulsions. Aioli hails from the southern French region of Provence and typically begins in a mortar and pestle and is hand whisked to perfection. I have seen aioli whisked to different degrees of thickness; for instance our Tot-choes had a southwest aioli that was slightly thinner letting it flow over the tater tots like a volcano of goodness. If we were making one to use on hamburgers or sliders our aioli would be thicker so we could dollop the sauce easily on the buns. 

Making Aioli:

4 cloves of garlic bruniose or fine diced (see photo)
1 egg yolk separated
1 tsp mustard (dijon or stone ground NOT yellow)
3/4 cup sunflower oil
3/4 cup olive oil
2 tsp cold water
2 tsp white wine vinegar
2 tsp of lemon juice
Here is where you get to be creative. You can add spices that will work with what you are making it for. Want a dip? Maybe use cilantro as a base. 
Optional ingredients; (Cheffy's recipe for our southwestern tot-choes)
1 tbls smoke paprika
1/4 tsp chipotle
1/4 tsp cayenne
2 tsp lime juice instead of the lemon juice.

We did not use the morter and pestle for our recipe. The cheffy and I wanted our tot-choes to have texture to it so we chose to finely dice the garlic. 

How to: SEE VIDEO (so much easier)
Aioli is a water in oil emulsion....what that means is that water needs to be combined in oil to make a creamy texture. 
Combine egg yolk with water, mustard and garlic. Whisk whisk......whisk
While whisking begin slowly adding the oil (olive and sunflower)
Once your emulsion is stable and you have added about 1/2 cup of oil you can add all the spices, salt, vinegar and lime juice. Whisk whisk....whisk
Continue adding the oil slowly until it is gone.
DO NOT break it....see video! really, you should watch it. 
but if you do.....start in a new bowl with 1 egg yolk, 1 tsp mustard and 1 tsp of water. Whisk thoroughly and add the broken aioli very slowly while whisking. 

Basically I want to spread this aioli on everything. It's creamy goodness with a kick of fire erupts my senses. You can actually use all kinds of different ingredients to create the perfect aioli for any dish. We have made roasted red pepper aioli for sliders but this spicy version would also be a perfect topping for hamburgers or fish and chips.

The best tot-choes
So there you have it...In the time it takes to bake tater tots you can create a tot-meal. 

Wanna see how to make the Tot-choes? Go HERE


  1. I wondered what aioli was. I went to a restarant last week and saw it on the menu and could even pronounce it, lol.

  2. Your video is not working.


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