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
- Freshly ground black pepper
- 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.
- 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...