{"id":1415,"date":"2011-04-29T11:11:18","date_gmt":"2011-04-29T15:11:18","guid":{"rendered":"http:\/\/scientopia.org\/blogs\/goodmath\/?p=1415"},"modified":"2016-11-07T15:44:43","modified_gmt":"2016-11-07T20:44:43","slug":"friday-recipe-aioli","status":"publish","type":"post","link":"http:\/\/www.goodmath.org\/blog\/2011\/04\/29\/friday-recipe-aioli\/","title":{"rendered":"Friday Recipe: Aioli!"},"content":{"rendered":"<p>Growing up in the US, I always thought of mayonaise as that revolting sweet bland white goo that you mix with tuna in tuna salad. I absolutely hate the stuff &#8211; it&#8217;s disgusting.<\/p>\n<p>So when I started learning to cook, and I saw recipes that used aioli, I avoided them. After all, aioli is just homemade mayo, right? Until a couple of years ago, when I was at Ming Tsai&#8217;s restaurant, and they served a really fantastic carpaccio which was drizzled with a garlic aioli. I didn&#8217;t know what it was &#8211; but it was fantastic, so I asked the waiter what the sauce was. I was shocked to find out it was aioli! So I broke down, and started trying to make it myself. And what a revelation: it&#8217;s absolutely fantastic stuff.<\/p>\n<p>It&#8217;s extremely easy to make; it takes about 2 minutes to whip a batch together! It&#8217;s versatile &#8211; you can use it with anything from a simple salad to a steak! And it&#8217;s easy to play with &#8211; you can change it around by adding in different<br \/>\nflavors, to make it suit all sorts of different dishes.<\/p>\n<p>I&#8217;ll start with the master recipe, and then run through a bunch of my favorite variations.<\/p>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li>One large clove of garlic.<\/li>\n<li>One (light) teaspoon of dijon mustard.<\/li>\n<li>1 teaspoon vinegar.<\/li>\n<li>2 egg yolks.<\/li>\n<li>1\/2 cup olive oil.<\/li>\n<li>One generous pinch salt.<\/li>\n<\/ul>\n<p><b>Instructions<\/b><\/p>\n<ol>\n<ol>\n<li>Crush the garlic, mince it, and then put it into a food processor or blender. ( Either one is fine, just like the <a style=\"text-decoration: none;\" href=\"http:\/\/blenderbase.com\/blendtec-vs-vitamix\/\"> <span style=\"text-decoration: none; color: #333333;\">blendtec vs vitamix<\/span><\/a> debate )<\/li>\n<li>Add the vinegar, mustard, and salt to the food processor\/blender, and pulse it to get them to combine.<\/li>\n<li>Add the egg yolks &#8211; pulse quickly to combine.<\/li>\n<li>Turn on the machine, and then <em>slowly<\/em> drizzle in the oil. You add the oil slowly enough so that you never see any loose oil in the machine &#8211; it should be getting emulsified into the egg mixture immediately.<\/li>\n<li>When you&#8217;ve added all of the oil, turn the machine off. That&#8217;s it: you&#8217;re done. You&#8217;ve got aioli!<\/li>\n<\/ol>\n<\/ol>\n<p>Some nice variations:<\/p>\n<ol>\n<ol>\n<ol>\n<ul>\n<li><b>Sun-dried tomato and paprika<\/b>: this one is a fantastic topping for a good burger. Mince up some sun-dried tomato, and put it into the aioli along with a good tablespoon of smoked spanish paprika, and fold that in.<\/li>\n<li><b>Tartar sauce<\/b>: for the best tartar sauce you&#8217;ve ever had to go with fried fish, about a tablespoon each of minced onion, carrot, and celery, and about 1\/2 teaspoon of tomato paste.<\/li>\n<li><b>Salad dressing<\/b>: if you like thousand island dressing, this will knock your socks off. Get some good quality pickles. Mince up about a tablespoon of pickle, plus a half tablespoon of red onion, mix it with about a tablespoon of tomato paste, and then fold that into the aioli.<\/li>\n<li><b>Steak sauce<\/b>: get a nice berber spice blend, and fold in a generous tablespoon. (Berber is, roughly, a blend of chili pepper, garlic and onion powders, cardamom, black pepper, and fenugreek.)<\/li>\n<\/ul>\n<\/ol>\n<\/ol>\n<\/ol>\n<p>This stuff makes me really regret how long I delayed in learning to make it. Unfortunately, my distaste for mayo growing up is really strong. It&#8217;s taken time for me to learn to use it. I&#8217;ve got such an instinct for thinking that anything mayo-like is gross. I still have a reflex to avoid it, even when I know how good it is. I keep surprising myself by making it for my wife, and then being shocked when I taste it. Don&#8217;t be like me: start enjoying this stuff now!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Growing up in the US, I always thought of mayonaise as that revolting sweet bland white goo that you mix with tuna in tuna salad. I absolutely hate the stuff &#8211; it&#8217;s disgusting. So when I started learning to cook, and I saw recipes that used aioli, I avoided them. After all, aioli is just [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[55],"tags":[98,223],"class_list":["post-1415","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-aioli","tag-recipe"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4lzZS-mP","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/1415","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/comments?post=1415"}],"version-history":[{"count":4,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/1415\/revisions"}],"predecessor-version":[{"id":3332,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/1415\/revisions\/3332"}],"wp:attachment":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/media?parent=1415"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/categories?post=1415"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/tags?post=1415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}