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Kitchen Condiments: Aioli
Aioli is a kind of spicy mayonnaise from France that varies enormously in both consistency and ingredients, depending on where you happen to be when you eat it. My version is from a restaurant I worked at in Marseille and there is no denying the Moroccan influence. Most of the hard work can be done by using a food processor, by the way, so you don't have to strain your wrist endlessly whisking. 15g large red chilies
5 cloves garlic, peeled
salt
2 lightly beaten egg yolks
about 300ml grape seed oil (NOT olive oil)
zest and juice of 1 lime
1 level teaspoon ground cumin Heat a dry pan over a medium heat, toss in the chilies and toast them while tossing until they become fragrant. Be careful not to burn them. Then soak them in hot water for 30 minutes. Drain, but reserve a little of the water. Put the chilies in a food processor and blitz them, adding back a little of the soaking water to form a paste. Blanch the garlic in boiling salted water for 3 minutes, drain, cut in half, rub in salt and add to the chili paste. Blitz to a paste and then add in the egg yolks. With the motor running, add the oil a little at a time until you have used around a third of it. Then continue to add it in a thin stream until you have a paste about the consistency of soft butter. Add in the lime juice, zest and cumin. Check the consistency and if you want it thinner, add in some more oil. Remember to keep the motor running on full while adding. Leave the final mix for at least 1 hour before using and preferably overnight in a covered container in the fridge. This will allow the flavors to develop. Use just as you would any other mayonnaise, but also add to fish stews and bourrides and as an accompaniment to any kind of sea food. |
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PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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