Braden Family Cookbook
AIOLI J. Beard3 garlic cloves 2 egg yolks 1 tsp salt 1 1/2 Cups good olive oil
Put garlic, egg yolks, and salt in a blender and run at high speed for 30 seconds. With the blender running slowly add the olive oil.
If it should curdle, put the curdled mixture in a bowl then start the blender again with a fresh yolk and a little bit of oil. Slowly add the curdled mix into the blender. You should get a dense mayonaise-ey mass.
Try with fries, hot or cold poached fish, cold vegetables, hot or cold meats.
BASIL AIOLI Bonappetit2 egg yolks 2 TBSP chopped basil 2 garlic cloves, finely minced 2 anchovy fillets (1 1/3 tsp) minced 1/2 tsp red wine vinegar 1/2 tsp Worcestershire sauce 1 cup olive oil 1 TBSP warm water 1 TBSP fresh lemon juice 1/4 tsp hot pepper sauce
Whisk eggs, basil, garlic, anchovies, and Worcestershire in a medium bowl. Whisk in 2 TBSP of oil a few drops at a time......then remainder of oil in a thin stream. Whisk in water, lemon juice and hot sauce. Season with salt and pepper.
Try with grilled salmon!