Sunday, 13 March 2011
Whipped Sunshine: Lemony Aioli
A strongly lemon aioli is perfect for serving with fish, you can even fold some capers in there after for some pop, or a little dill for herby goodness. Or, why not?, both!
adapted from Michael Symon, Live to Cook
Both homemade aioli and may have a raw egg yolk in them. Use best quality, and, if you have a sensitive or compromised immune system, avoid raw eggs altogether.
1 large egg yolk
3 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon, about 3 Tbsp
¼ tsp kosher salt, or to taste
1 cup extra-virgin olive oil (a generally mild tasting one)
In your small/med food processor: Take a look at the pusher in the hopper - see those little holes in the bottom? This is what they were made for, streaming in the olive oil.
Add everything to the food processor, except the olive oil.
Whiz up to combine.
You want to add the olive oil very slowly, dribbles. If your FP has the little holes in the pusher, fill the pusher with the oil and the machine will dribble it in for you. (While running, of course!)
If you don't have those little holes, take the pusher out and, while running, dribble in the oil.
Keep whizzing til all the oil is absorbed and you have a nice, mayo consistency.
*Caveat - don't be in a hurry to get that oil in there, it will only emulsify if you go very slowly with the machine whizzing the whole time.
Adjust seasonings to taste.
Serve with fish&chips!