The Cookbook Challenge No. 51: Creamy

Can you believe it....this is the second last post for The Cookbook Challenge!

We've been going for almost a year and the amount of ideas I had swirling around in my head for this week's theme were giving me a headache. I just couldn't decide.

In the end, I needed to keep it simple....




Cookbook:  Tree to Table

Author:  Patrice Newell

3 egg yolks  | 3-4 cloves of garlic | 300ml olive oil | Sea Salt

  1. Freshly ground black pepper
  2. Crush garlic with 1/2 tsp salt in a mortar using pestle until a smooth paste forms. Transfer garlic paste to a bowl, add egg yolks and stir to combine. Slowly add olive oil drop by drop at first, whisking to emulsify, then in a thin, steady stream, whisking continuously until aioli is thick and well combined. Season with salt and pepper.
  3. Aioli will keep in the refrigerator for up to 3 days, closely covered with plastic film or in an airtight container.



I had quite a few egg yolks in the freezer which made this week's theme a breeze to make as I didn't even have to buy any ingredients at all.

Wow! I really enjoyed making this recipe (and eating it).

I loved the pungent aroma and flavour the olive oil gave (it wasn't subtle at all), and there is something very soothing about whipping egg yolks like a maniac until your arm is about to fall off...well "soothing" may not be the right word...