Today we bring you a simple recipe that you can use to heighten your sandwich game! An aioli is seen on all menus around restaurants and to me its just a seasoned mayo more or less. Wait! Before continuing I should tell you the difference between an aioli and mayonnaise in their purest forms. Mayonnaise is an emulsified sauce containing egg yolks, oil and an acid (in this case usually vinegar and lemon juice). An aioli on the other hand can contain the same ingredients but with the addition of garlic. I can hear you say, “but Dave what do you mean by CAN contain????” I said “can contain” because some aioli purists believe that an aioli does not contain egg yolks.
Now if you’re familiar with emulsified sauces you will be very confused by the statement: “A true aioli does not contain yolks”. Instead, aioli in southern Spain uses a lot of garlic, ground up in a mortar, with oil added drop by drop. They add the oil so slowly to allow the emulsification to happen. It’s so fragile that any excess amount of oil can break the sauce at anytime and adding the oil too quickly can cause that to happen. We are here to simplify things. I’m not knocking the old ways but if you’re a first time aioli maker, let us set you up for success.
So here we use a blender, so already we are in the 20th century with this recipe. We also like using an egg yolk because let’s be honest, it works and leads to a very creamy sauce. If you are making this aioli and you just so happen to break it (it separates and looks like salad dressing instead of a nice smooth sauce) don’t add more oil! Also, don’t throw it out because it can be fixed. This may have happened because you added the oil too fast or added too much. To fix this simply pour out your broken sauce into a container, add another egg yolk to the blender and turn it on as high as it can go. Now slowly, and I mean slowly, add your broken aioli to the single yolk as you would the oil in the original attempt. This should fix it unless you accidentally added way too much oil all at once in the original attempt (if you’re following our recipe, this shouldn’t happen).
Herb AioliPrint This
- 1 Egg Yolk
- 2 Cloves Garlic
- Bunch Mixed Herbs (We used rosemary, chives, and parsley)
- 1/2 Lemon, Juiced
- 1 tsp Dijon
- 2 Tbs Water
- 3/4 Cup Oil
- Salt & Pepper to Taste
Add everything, except oil, to a blender. Pulse until smooth. SLOWLY stream in oil. Season. Spread on all your sandwiches!
Anyhow, once you have your aioli you can season it how you like and spread it on your favorite sandwich like a BLT or a breakfast burger. Don’t be afraid of trying this out because you fear the broken aioli. I have broken my fair share, but it’s always fixable. Enjoy and let us know how you use it.