While we are enjoying the theme of enjoying healthy - unhealthy foods (such as recently reviewed mayonnaise) we can't help but think of garlicky aioli. Aioli comes from the Provence in the South of France, a creamy blend (an emulsification) of olive oil, egg, garlic and lemon juice.
As simple as...
1 egg yolk
1/4 teaspoon of salt
3 to 4 crushed garlic cloves
Olive oil
A squeeze of lemon juice
Have all the ingredients at room temperature. Put the egg yolk, salt and crushed garlic into a bowl. Very slowly, drip by drip, add the olive oil and whisk. Drizzle a few drops at a time, never more. As you whisk, the mixture slowly thickens and, sure enough, a mayonnaise-like sauce will form. The trick is to go slowly.
Note: as with any recipe that uses raw egg, there is a risk of food poisoning from salmonella. Children, pregnant women, the elderly and those with a weak immune systems should avoid raw eggs.
Learn from the Experts
Stein uses a knife to crush his garlic, we use a garlic press - it is easier.
Aioli and more in a similar theme...
Enjoy aioli for anything that needs a garlic hit. Traditionally served with grilled vegetables, crudités (carrot sticks, celery, cucumbers), on croutons with fish soup, French fries (or wedges baked in the oven), bread, chicken.
Why did we say healthy - unhealthy? Certainly oil rich aioli is highly calorific but oils like olive oil - perhaps mixed with heart healthy sunflower or canola - are can provide some health benefits. Additionally crushed garlic is a true superfood, we explore its health benefits in detail here.
Enjoy with friends and loved ones, as pungent garlic aioli can be quite sensational!
Alastair
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Related Studies
Ansary J, Forbes-Hernández TY, Gil E, Cianciosi D, Zhang J, Elexpuru-Zabaleta M, Simal-Gandara J, Giampieri F, Battino M. Potential Health Benefit of Garlic Based on Human Intervention Studies: A Brief Overview. Antioxidants (Basel). 2020 Jul 15;9(7):619. doi: 10.3390/antiox9070619. PMID: 32679751; PMCID: PMC7402177.'
Flamminii F, Di Mattia CD, Sacchetti G, Neri L, Mastrocola D, Pittia P. Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts. Foods. 2020 Jul 24;9(8):997. doi: 10.3390/foods9080997. PMID: 32722352; PMCID: PMC7466192.
McWhorter AR, Sexton M, Chousalkar KK. The effects of varied food acid ratios and egg components on Salmonella Typhimurium culturability from raw egg-based sauces. Food Microbiol. 2020 Dec;92:103555. doi: 10.1016/j.fm.2020.103555. Epub 2020 Jun 7. PMID: 32950149.
Mirzanajafi-Zanjani M, Yousefi M, Ehsani A. Challenges and approaches for production of a healthy and functional mayonnaise sauce. Food Sci Nutr. 2019 Jul 18;7(8):2471-2484. doi: 10.1002/fsn3.1132. PMID: 31428335; PMCID: PMC6694423.
Shi X, Lv Y, Mao C, Yuan J, Yin Z, Gao X, Zhang Z. Garlic Consumption and All-Cause Mortality among Chinese Oldest-Old Individuals: A Population-Based Cohort Study. Nutrients. 2019 Jun 30;11(7):1504. doi: 10.3390/nu11071504. PMID: 31262080; PMCID: PMC6683033.
Giacintucci V, Di Mattia C, Sacchetti G, Neri L, Pittia P. Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions. Food Chem. 2016 Dec 15;213:369-377. doi: 10.1016/j.foodchem.2016.06.095. Epub 2016 Jun 27. PMID: 27451193.
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