Aioli, Spanish Garlicky Mayonnaise

Aioli is a great accompaniment to Seafood Paella on the Grill or any dish that benefits from a garlic or saffron boost.  The key to success here, as with any mayonnaise, is patience.  The oil must be added ever so slowly to allow emulsion with the egg yolk to occur.  Otherwise, you end up with watery, “broken” sauce, which can be saved, but not easily.  Check out Michael Ruhlman’s excellent book “Ratio” for all you need to know about mayonnaise preparations (and lots of other things!)

  • 1 whole egg plus a egg yolk
  • 1 garlic clove finely chopped
  • 1 teaspooon Dijon mustard
  • Pinch of salt
  • Pinch of Spanish saffron threads
  • ¾ cups good extra virgin olive oil
  • Squeeze of lime

Combine egg and egg yolk, garlic, Dijon mustard, salt and saffron in a small bowl.  Place a kitchen towel under the bowl to prevent it from slipping and begin adding olive oil drop by drop while whisking furiously.  When the aioli starts to emulsify, add the remaining oil in a steady stream.  Squeeze in lime.  Refrigerate until ready to use.

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