Aioli (pronounced ahy-oh-lee) is a garlic-flavored mayonnaise from Provence, served with fish and seafood and often with vegetables. The sauce is made of garlic and olive oil with egg sometimes added but purists say this isn’t considered traditional. Chef John, from Food Wishes, has a wonderful video using aioli for garlic bread. Click here to view the video.
2 medium, very fresh garlic cloves, peeled
1/4 teaspoon salt
1 large egg yolk, at room temperature
5 tablespoons green extra-virgin olive oil
For the Bread:
grated Parmesan cheese
freshly chopped parsley
Fill a mortar with boiling water. After 1 minute, remove the water and dry the mortar. Add the garlic cloves and the salt. Start pounding them with the pestle. When a smooth paste is achieved, add the egg yolk. Moving the pestle rapidly against the walls of the mortar, blend the yolk together with the garlic. When blended, begin adding the olive oil in a thin stream, still moving the pestle rapidly against the walls of the mortar. Continue until all the olive oil is added and a thick mayonnaise is achieved. Add water if necessary, if you like it thinner. Taste for seasoning. Refrigerate up to 5 days.
Preheat oven to 220c (450f). To make the aioli garlic bread, cut the bread and spread the aioli all over the top of the bread. Sprinkle Parmesan on top and bake in the oven for 10 minutes or until cheese has melted. Remove from the heat and lightly scatter chopped parsley. Serve immediately.
The Culinary Chase’s Note: Hand made aioli on bread…divine! Use quality extra virgin olive oil for optimum flavor. I used Leccino organic olive oil from Liquid Gold which has intense notes of artichoke and green grass in the center. The bamboo boat-like container holding the aioli garlic bread and clear container holding the olive oil are from RestaurantWare (biodegradable tableware).