Soooo I love Aioli and this is perhaps one of my favorites.
Aioli itself has a mixed origin with ties to France, Spain and even Greece. the word Aioli is supposedly derived from Greek and translates to “of the moon” or so the legend goes.
Now, this is by no means a traditional Aioli, as in this recipe we’ll be using the whole egg instead of just the yolk and it will feature rosemary, so if you’re a purist then I’m sorry, but give it a shot.
– 1 LargeWhole Egg
– 250ml Olive Oil
– 2 Rosemary Sprigs
– 1 Tsp Dijon
– 2-3 Cloves Garlic, peeled and
– 1tsp sea salt
– 1tbs Apple Cider Vinegar
Heat the garlic and rosemary and olive oil together on a low heat for around 10 min. What you’re making is essentially ” Confit Garlic” and you’re looking for the garlic to soften to a mushy state. Once you are at that point set aside on the bench and allow to cool
once cool take the rosemary and garlic out of the oil and set them all aside
Next in a food processor or using a stick blender, add the egg, mustard, salt, garlic (and the rosemary leaves if you’d like a robust, earthy flavor)
Next on a high speed your going to slowly trickle the oil into the bender and emulsify the egg and the oils.
Once you’ve added all the oil add the Apple cider Vinegar. This entire process should only take 2-3 minuets
This aioli will store for around a week without issue.
Confit garlic is amazing and can be made in large batches and stored in the fridge. It will last for weeks as it is basically preserving the garlic
If you dont have Apple Cider Vinegar you can use either white or brown vinegar or citrus, like lemons. The whole Idea is the acid and the vinegar helps emulsify and kind of cook the egg so it remains stable
Hope you enjoy, please let me know how it goes
[Disclaimer – All nutritional panels are an educated estimate based on information I could find at the time. They should not be used as exact representations but as close guidelines]