This recipe goes out to those of you that have made a “Faioli” before and have sworn never to try again. Try this recipe!! It’s my Dad’s TriedandTrue recipe, based on one from an old Charmaine Solomon cookbook. The best thing about it is you use a regular blender to make it- and it works!
Aioli is great as a stand alone dip, served as a condiment with your main meal, drizzled over a Chicken or Caesar Salad, on a Burger or with hot Chips or in Yiros! The opportunities for this great condiment are endless!
The taste will largely depend on the quality and freshness of the olive oil that you use. If you are using a strong tasting, or old olive oil (over time olive oil does oxidise and form a somewhat rancid taste- especially if not stored correctly), I suggest you use a lighter or fresher version, or substitute half for a lighter oil- eg sunflower, canola etc (you may need a bit less if you do this- other oils can be thinner than olive).
The egg should be room temperature, if your eggs were in the fridge, place the egg in a sink of lukewarm water to bring it up to room temperature. If should be ok by the time you have got the rest of your ingredients prepared.
The recipe states 4-8 garlic cloves. I used 6 because mine were quite large. Aioli can sometimes have that raw garlic taste which isn’t a great thing to consume before you hop on a plane… or before an important event. To combat this I usually cover my garlic with a little water, gently microwave it- about 30-50 seconds until it is slightly soft and a little yellower. This will take away some of the harsh rawness, I guess it’s almost the equivalent of using a roasted garlic, but without that lovely caramelised sweetness you would get with roasting. I strongly suggest you do this step for a smoother tasting Aioli.
The secret to aioli is taking it slow. You really need to pour the olive oil in very very slowly, at a fine trickle. I poured mine in over about five minutes with the blender continually running (stopping only once to check). Don’t rush!
- 1 slice White Sandwich Bread
- 1/3 cup of milk
- 1 egg at room temperature
- 1-2 Tablespoons lemon juice- or 1 Tablespoon white vinegar
- 1/2 teaspoon Salt
- 1/4 teaspoon White Pepper
- 4-8 Cloves of peeled Garlic (gently softened in the microwave covered in water for a milder taste)
- 1/1/4 Cups Olive Oil (or substitute half of this for a lighter oil)
- Cut the crusts off the edge of the slice of bread and discard, place crustless slice on a plate and pour milk over until bread has absorbed all it can, pour off the excess.
- Place the piece of bread gently in the bottom of the blender, place the egg, garlic, lemon juice, salt and pepper on top of the bread in the blender.
- Blend on high for 10 seconds, until thoroughly combined, scrape down sides if required and blend another few seconds.
- Now- with the blender on medium- very, very, painstakingly slowly- trickle the oil in through the top of the blender. It will take about five minutes to drizzle it all in. Have the blender running continuously as you do this. Do not rush- you don't want the ingredients to separate. It might be a bit splurty at first until the liquid level is high enough- use your hand to cover around the pour hole.
- The Aioli is made! It will thicken a little as it settles in the fridge.