Last week a friend said that he wanted to make mayonnaise. I sneered. Maybe not outwardly but inwardly. I said it wasn’t worth the effort. Why make mayonnaise when there’s Hellman’s Light? I assured him that I had actually made mayonnaise – in Zambia it was the only way I could ever have an egg salad sandwich – and that it was heavy and rather bland.
Tonight I was planning dinner with the same friend. We had salmon fillets and were debating preparation options. We settled on poaching the salmon. He wanted mashed potatoes with them. Granted he makes the best mashed potatoes in the world – way too much butter and a bit of milk – but mashed potatoes and poached salmon just didn’t ring any bells for me.
I decided to make garlic mayonnaise, or aioli.
I looked up a few recipes and messed around with them a bit and the result was delicious.
- 2 garlic cloves, peeled
- 2 egg yolks
- 3/4 cups [150 mL] olive oil
- Juice of 1/2 lemon
- juice of 1 lime
- Few drops Tabasco sauce
- 1/2 t Dijon mustard
- Crush garlic cloves and put them in a mortar with about 3/4 t salt and grind to a paste with a pestle
- Add the egg yolks, lemon and lime juice, Tabasco, and mustard and mix with the pestle
- Pour the mixture into a blender – I used a hand blender
- Very slowly pour in oil, blending constantly.
- As soon as mayonnaise starts to thicken, pour in oil a little faster.
That’s it. Adjust the seasonings to your taste.
Delicious with poached salmon, mashed potatoes, and steamed veggies (we had broccoli, zucchini, and carrots.)