Aioli (Catalan) or Alioli (Spanish) is the Spanish version of mayonnaise with garlic instead of mustard. It is served with various tapas. Traditionally it is made with pestle and mortar and a whisk, but a blender does a pretty good job, too. The preparation is very similar to that of regular mayonnaise. Key to successful homemade aioli are oil and egg yolks at the same temperature and patience. It goes without saying that homemade aioli is much better than anything that comes out of a jar.
2 cloves garlic, minced
2 egg yolks
1-2 Tbsp freshly squeeze lemon juice
salt to taste
With the motor running, add the oil very very slowly. At first, only by a single drop at a time. If you add oil too fast, the emulsion will break and you will have to start over. Not being the most patient person around, I’ve been there, believe me.
Since I started blogging there is more variety in my day-to-day cooking, but orecchiette with mussels and broccoli is so delicious that I keep preparing it regularly. It is also very healthy and takes less than half an hour to prepare.