Food
Aioli
By Yankee Magazine|Jun 11 2004|
This Catalan-style garlic sauce is great for summer days because it contains no eggs, so it can’t go bad in the heat.
Yield
about 3/4 cup
Total Time
10 minutes
Ingredients
4 large cloves garlic, peeled
1 teaspoon sea salt
1/2 cup extra-virgin olive oil, divided
Juice of 1/4 lemon
Instructions
If you have a mortar and pestle, crush the garlic and salt until you have a fine paste. Otherwise, use a small food processor to blend these two ingredients. Transfer garlic to a nonreactive bowl. Slowly drizzle in 1/4 cup of the oil, whisking constantly to form an emulsion. Whisk in lemon juice, then slowly drizzle in remaining oil, whisking constantly.
This was one of my beloved George Roe II favorite dishes I made for him, I added extra extra-virgin olive oil and mixed it with angel hair pasta YUMMO.