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Hi, I'm Amy Traverso, Lifestyle Editor at
Yankee Magazine. Right now I'm making an aioli, which is a traditional garlic sauce. You will
find it in France and Spain traditionally, but we use it here. It's delicious. This is
delicious with grilled meats, with vegetables. It's especially good with the composed Nicoise
salad that I'll be making in another video, so be sure to check that out. So
what we're starting with here are four garlic cloves and a teaspoon of salt. And what we
want to do is use a mortar and pestle to smash them up together, and you want to create a
paste with the garlic and the salt together. Okay. So I'm all done with this. I've
got a really nice, kind of creamy looking garlic paste. That's exactly the texture you
want. It should look kind of like butter when you're done. And it does take a little muscle
power to get there, but it goes pretty quickly. Okay. So now what I'm going to do, I
want to create an emulsion with the garlic and the olive oil. I want them to kind of
mix up, make friends, and bond together. To do that, I want to put the olive oil in really
slowly and whisk as I go. I'm going to put half the olive oil. This is a half cup total.
So you want to put a quarter cup of olive oil in. And you're just drizzling slowly because
the garlic and salt and the oil need a little time. You don't want to drizzle it so quickly
that you have big clumps of oil. You kind of want to let the olive oil get absorbed
before you add in more, and that's the trick to making this sauce. That's how you get it
to be nice and thick instead of thin and soupy. At this point, I'm going to add an acid.
The lemon juice, this is lemon juice, it not only adds flavor, but helps the emulsification
process. So again, I'm going to just slowly drizzle this in, whisking as I go, and letting
it bond with the oil and the garlic. Okay. And then the last step is just to add
the rest of the olive oil. Now this is a recipe that can feed a good number of
people. It doesn't look like much, but it is very potent, so a little goes a long way.
Once I'm done here, we'll have a half cup of oil total in the sauce.\par \par And that's
it. I hoped you enjoyed it. This is Amy Traverso with The Yankee Kitchen, and thanks for watching.