ZUNI CAFé'S SMALL-BATCH AIOLI
Zuni Café in San Francisco makes a traditional aioli with only four ingredients: garlic, egg yolk, olive oil and salt. No lemon or vinegar, no mustard, no pepper. Quarts of aioli are produced daily, mounted by hand with a wire whisk. You can, of course, make aioli with an electric blender or food processor in a matter of seconds, but, in "The Zuni Café Cookbook," the chef Judy Rodgers describes how to make aioli with a mortar and pestle, the old-fashioned way. It takes patience, but the result is sublime. Choose a mild-tasting extra-virgin olive oil, perhaps a French one, or use a mixture of half-olive oil and half-neutral-tasting vegetable oil.
Provided by David Tanis
Categories quick, condiments, sauces and gravies
Time 20m
Yield About 1/2 cup
Number Of Ingredients 4
Steps:
- Cut garlic into a few pieces, and pound them in a mortar. Add a pinch of salt, which will act as an abrasive and help you smash the last solid bits of garlic.
- Add the egg yolk and stir with the pestle to combine the mixture. Using the pestle, work in oil, a cautious trickle or a few drops at first, then gradually increasing the flow as the yolk becomes tacky and opaque.
- Slowly stir in remaining oil, or as much as you can. As the yolk reaches saturation, the mixture will make a satisfying clucking sound (The aioli will be quite thick at this point.)
- Stir in a few drops of water. The water will whiten and soften the aioli, allowing you to add a little more oil, in case the garlic seems too aggressive when you taste the aioli. You'll need the water in any event, or the sauce will be too stiff. (Stirring in 1/2 teaspoon water will allow you to incorporate as much as 1/2 cup more oil.) Stop adding oil when the sauce has the consistency you like. Taste and adjust salt, and thin again with a little more water, if necessary.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 23 grams, Carbohydrate 0 grams, Fat 28 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 72 milligrams, Sugar 0 grams
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[email protected]I don't like anchovies, so I omitted them from the recipe. The aioli was still delicious!
pierre-chantal lynch
[email protected]I'm not a huge fan of garlic, so I used a little less than the recipe called for. It was still flavorful, but not too garlicky for me.
Pranta gaming
[email protected]I like my aioli with a little heat, so I added a pinch of cayenne pepper. It was perfect!
Leyah Hinton
[email protected]I'm a vegetarian, so I made this aioli without the anchovies. It was still really good! I added some chopped fresh herbs instead.
Usamaking Usamaking
[email protected]I added a little lemon zest to my aioli and it was delicious! It gave it a nice bright flavor.
Conrad Baker
[email protected]I'm trying to eat healthier, so I was glad to find this recipe for aioli that uses olive oil instead of mayonnaise. It's still creamy and flavorful, but it's a bit lighter.
Yonas Tigestu
[email protected]I made this aioli for a party and it was a huge hit! Everyone loved it. I especially liked that it's not too heavy, so it didn't weigh down the other dishes.
Agaba Alex
[email protected]I'm always looking for quick and easy recipes, and this aioli definitely fits the bill. It came together in just a few minutes and it was perfect for my fish tacos.
Ytheguygaming Videos
[email protected]I'm a huge garlic fan, so this aioli was right up my alley. It's got a nice kick to it, but it's not too overpowering.
Yeboah Ataa Harriet
[email protected]This aioli is a dream come true! It's so easy to make and the flavor is невероятный. I love that I can make a small batch so I don't have a ton of leftovers.