We make aioli pretty frequently. If you like garlic, and/or have friends who do, make some for your next party to put out with some bread or nice crackers (and a bowl of olives too).
We usually make some whenever we are having green beans, brussels sprouts, artichokes, rice, and/or crab legs, or any seafood for that matter. I usually slap whatever is left over on a piece of bread with some sliced tomato (and salt) the next day. It’s good with pretty much everything. One warning though: if you are in a couple, make sure your sweetheart has some too, otherwise your garlic stench will pretty much ruin your chances. Here’s how to make aioli if interested:
you’ll need a hand blender, like this one:
- one egg
- 1-3 cloves garlic
- ~1/2 cup extra virgin olive oil
- pinch salt
Add the egg, garlic, and salt to the blender cup, and give it a whirl. Then, while mixing, slowly start pouring in the olive oil. Continue adding the oil slowly and working into a homogeneous emulsion. Once you’ve added enough oil, the aoili will be a nice thick mayonnaise consistency. Chill before serving.
Some people are a little apprehensive about eating raw eggs because of the (extremely low) salmonella risk. But hey, with the way I drive, salmonella is the least of my concerns [rimshot]. I kid. Experience tells me, it’s safe. As do these links:
however, the FDA advises against it:
You make the call.
Here are some photos of the process:
I recently found this product from “Saratoga Garlic” in the grocery store, and it’s pretty good. Although I didn’t check, I assume it’s pasteurized to completely eliminate the salmonella risk. It’s pretty good stuff, but there ain’t nothing like the real thing (i.e. making it yourself).