Friday, January 12, 2007

Non-Traditional Aioli

Adapted from Pedaling Through Province by Sarah Leah Chase

Makes About 2 Cups

Sarah Leah Chase is one of a few cookbook authors whose books I would buy based on who wrote it without even looking at it. Her recipes are appealing and foolproof. In the book this recipe is called Non-Traditional Aioli because it has bread and heavy cream in it, which makes a very lush and mild Aioli, particularly lovely with fish, boiled vegetables, and salade nicoise. If you want to check out Molly's adaption of Aioli (and who wouldn't), go here.

1 thick slice day-old French bread
¼ cup heavy cream
5 or 6 cloves garlic, minced
2 large egg yolks
1 tablespoon imported Dijon mustard
1 cup vegetable oil
¾ cup extra-virgin olive oil
2 to 3 tablespoons fresh lemon juice
Sea salt

Trim the crust from the bread, and tear the bread into coarse pieces. Put the pieces of bread and the cream into a small bowl, and let it sit for 5 minutes. The cream will soak into the bread. Gather the contents of the bowl into your hands, and squeeze out as much liquid as you can.

Put the squeezed bread, garlic, egg yolks, and mustard in a food processor, and process until smooth. Leave the machine running, and pour the oils through the feed tube in a thin, steady stream until you get a thick emulsion. It will be the consistency of mayonnaise. Put the contents of the food processor into a bowl, and season to taste with lemon juice and salt. Stir with a spoon to mix it together, and refrigerate until ready to serve. Can be served at room temperature or directly from the fridge.

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