So it should come as no surprise that one of my favorite condiments in the world is Aioli. Aioli is, plainly put, garlic mayonnaise...and it is heavenly. What in my mind makes it even more heavenly is that for the most part you need to make it yourself, and homemade mayonnaise is sublime. Problem is you need to gobble it up within a couple of weeks, raw eggs you see, my kind of problem. Either way, when Summer starts to show itself and we start to move outdoors and the heat starts to rise I can't wait to make an Aioli platter, which is a French dish, from Provence or the South of France or some such place where we can transport our little heads to. It consists of poached codfish, artichokes, tomatoes, potatoes, green beans, beets, carrots, red and green peppers, hard boiled eggs, aioli and capers for garnish. I usually use salt cod which I soak overnight then simmer until tender and let cool. For the most part the vegetables are cooked and cooled but I like to cook them and them marinate them in a little olive oil and, guess what?...garlic! The peppers I usually roast on the stove and then marinate them in...you guessed it...olive oil and garlic. Then I make the aioli:
adapted from the Silver Palate Cookbook:
8 to 10 garlic cloves, peeled
2 egg yolks, at room temp.
salt & freshly ground pepper, to taste
juice of one lemon
1 tsp. Dijon mustard
1 1/2 cups of oil (combo of peanut & olive)
2. With the machine running, pour the olive oil in a slow steady stream, blending constantly. Continue blending until you obtain a thick, shiny sauce.
When serving make sure everyone gets a little bit of everything
and then you can pretend you are in this movie.
Le Max pense qui est simplement grand!