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).
Aioli
- 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.
3 comments:
so you have popeye arms now....I bet its worth it by the looks of that piece of salmon...
It looks beautiful! I like whipping egg whites by hand because I always over do it in the mixer but aioli is a LOT more work. I'm so impressed!
I just was stopping by because I saw your question about using dried tomatoes on the Tomato and Goat Cheese Tarts. I used home dried grape tomatoes that I rehydrated in a bit of boiling water on mine because I thought a fresh tomato would be too soggy and bland. The dried tomatoes gave the tarts a very rich flavor and were very nice.
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