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Posts Tagged ‘Aïoli’

This is easier to make than you think, particularly if you have a food processor to hand, though a whisk and a bowl will also work. So much nicer freshly made than any bought version and good with fish dishes or a roast chicken. 

If you go a fraction too fast pouring in the oil, it is easy for it to de-emulsify and go to liquid again as we did with this one. Do not dispair as it’s also easy to save – just pour the split mix into a jug and start again with 10ml water in the food processor, slowly adding the split mix and then the remaining oil. It all, miraculously comes back together again!

Aïoli – serves 4 to 6

  • 2 egg yolks
  • 1 clove of garlic, crushed
  • 2 tsp Dijon mustard
  • 1 tsp red wine vinegar
  • a big pinch of salt
  • 200ml groundnut oil or sunflower oil
  • 50ml good olive oil

Put the egg yolks, garlic, mustard, vinegar and salt in a food processor and blitz for 20 seconds. Keep the motor running while you add the groundnut oil/sunflower oil. You need to add slowly in a very thin drizzle, and then finish with the olive oil. 

You should get a nice thick mayonnaise and if it all goes wrong, follow the instructions in the introduction. If it’s a bit too thick at any point, you can add a splash of cold water to thin it, then continue adding the oil. Season with salt and pepper to taste. 

(Original recipe from Home Cookery Year by Claire Thompson, Quadrille, 2020.)

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Aioli

Otherwise known as garlic mayonnaise and a super handy condiment to have up your sleeve and infinitely better than most supermarket versions.

Aioli – serves 4 to 6

  • 1 clove of garlic, crushed
  • 3 egg yolks
  • 1 tbsp white wine vinegar
  • 250ml mild olive oil or sunflower oil
  • a squeeze of lemon juice

Put the garlic in a food processor with the egg yolks and vinegar. Season with salt and pepper (we prefer freshly ground white pepper).

Turn the food processor on and start drizzling in the oil, just a few drops at a time. When it starts to emulsify, you can start adding the oil in a slow, steady stream until you have added it all and you have a mayonnaise. Check the seasoning and add a squeeze of lemon to taste.

(Recipe from The Hairy Bikers’ Mediterranean Adventure by Si King & Dave Myers, Seven Dials, 2017)

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Chargrilled Pepper & Lime Chicken with Lime Aïoli

We’re just back from holidays in France and there seems to be a little heatwave going on. You can’t get more straight forward than this for tasty barbecued chicken and a cheat’s aïoli. Less time spent inside and more time to sit in the sun. We actually cooked this back in May when the sun was also shining – serve with some seasonal veg or salad.

Wine Suggestion: one of the wines we picked up on our trip was Chateau du Hureau’s Foudre blanc, 100% Chenin Blanc made and matured in large 20hl oak casks. A good choice.

Chargrilled pepper chicken with lime aïoli – serves 2

  • 4-6 skinless boneless chicken thighs
  • 1 lime, juiced
  • 4 tbsp mayonnaise
  • ½ a clove of garlic, crushed

Trim any big bits of fat off the chicken thighs. Lay them out on a piece of cling film and put another piece of cling film on top. Gently bash the chicken with a rolling pin to flatten.

Put the chicken into a dish and add half of the lime juice, 1 tbsp of olive oil, some salt and lots of black pepper. Leave to marinate for about 15 minutes.

To make the aïoli, put the mayonnaise into a dish and add the rest of the lime juice, the garlic and some seasoning. Stir together until combined.

Shake off excess marinade and cook the chicken on a hot griddle or barbecue for about 4 minutes on each side.

Serve with the aïoli. Some chips would also be good.

(Original recipe from BBC Olive Magazine, June 2011.)

 

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