I owe Lee

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:

hand-y tool

  • 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:


keep going

The aioli is done

the fixin’s

dive in

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). 

que aproveche!

3 Responses to “I owe Lee”

  1. Albany Jane says:

    I’m not a mayo fan, so I don’t keep any around the house. But I do make it if a recipe calls for it – it’s so fun and you can adjust the flavors to your taste. Plus it made it a little less gross for me know it was just eggs and oil.

    I met someone selling some kind of aioli at the Troy farmer’s market (it could have been the Saratoga people) and they said it was Hellman’s with their own seasonings added, which was rather disappointing and kind of took the mystique out of the whole thing.

  2. Caterina says:

    You can always leave the garlic out and just make mayonnaise. It’s still ten times better than the one you buy at the store.

  3. […] cooking them this way is remarkable.  Cook up some local, organic, free-range chicken (and some aioli), and you have a meal fit for a […]