Look at the striations on this baby...
Farm raised Norwegian salmon from Plum Market in Ann Arbor.
Anyway, I digress. I have made aioli before, but I've used a machine. So I guess some would say that I actually haven't made it, at least not the old fashioned way.
This recipe is based on one found on Epicurious.com and a homemade mayonnaise recipe from the Silver Spoon (Phaidon).
- Whisk two egg yolks and 1/2 garlic clove finely grated.
- Slowly dribble in one scant cup oil. I used 1/2 extra virgin olive oil, 1/2 canola oil, although some recipes call for all olive oil, when I've made it before with all olive oil the taste was a bit overwhelming for me. For the first two tablespoons, whisk in two or three drops at a time. After that a steady thin stream will work.
- When the whole cup is Incorporated, add two teaspoons fresh lemon juice, two teaspoons Worcestershire sauce, and salt and pepper to taste.
Disclaimer: my arm was killing me. It is not easy to hold the bowl and whisk and the measuring cup that you're pouring the oil from. Eventually I settled on wedging the bowl in between my body and my large BOOS block cutting board on top of a tea towel. Honestly you really need a third arm. Or a friend. That's what you need, a friend who loves to cook as much as you. Alas, no one like that lives in my house, except my 9 year old, who would not be able to create a steady stream to save her life.