Folks, this week is really hectic for me but that does not mean for one minute I am fudging on recipes for you. That is the reason I am sharing these from the new cookbook I received by George Geary.
As you know, aïoli is a sauce made with garlic and olive oil and there are numerous variations. I think the best article and preparation comes from my good friend Frank and from his blog, Memorie di Angelina. His garlic aïoli for spring vegetables is just awesome with it's simplicity of garlic and olive oil, of course, he uses the 'ol mortar and pestle to slowly meld the two together, but oh my...take a moment and take a look.
This one below uses the food processor for a quick and easy aïoli that is suburb over grilled shrimp and fish. Try it and enjoy!
6 cloves of garlic
2 egg yolks at room temperature, (or 1/4 cup pasterurized eggs)
1 cup extra virgin olive oil, divided
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon grated lime zest
1 teaspoon freshly squeezed lime juice
1/2 teaspoon sea salt
1/2 teaspoon freshly ground white pepper
In a food processor fitted with a metal blade with motor running, add garlic cloves through feed tube and process until minced. Add egg yolks, 1/2 cup of the oil, lemon juice, lime zest and juice, salt and pepper.
With motor running, slowly drizzle remaining oil through the small hole in the feed tube until it has incorporated into aioli, about 2 minutes.
Use right away or refrigerate covered up to 3 days.
from the cookbook by George Geary. 500 Best Sauces, Salad Dressings, Marinades and More