Aioli is simply an emulsion, similar to a mayonnaise made up of garlic, olive oil, lemon juice and egg yolks. Recipes may differ from one to the next with the amount of garlic used. Some recipes may include mustard or part vegetable oil, even bread.
In some similar sauces egg is omitted as in the Catalan Allioli using only a pestle and mortar with only garlic and olive oil made slowly drop by drop. Another similar sauce called skordalia is made with potato, olive oil, garlic and vinegar.
Previously I featured aioli with a picture of Le grand Aioli featuring boiled or steamed fish, egg, potatoes and vegetables all prepared in the simplest manner served warm or at room temperature with lots of aioli.
So this time I received a sample of some garlic from a supplier growing 15 varietals, so we were wondering what garlic is the best for an aioli? Up to now we have always been at the mercy of the supplier, they give us what they have. Choosing a varietal has never really been an option.
I have been aware in limited experience of a Softneck (silverskin and artichoke), hardneck (racambole, porcelain and purple stripe) and the very large garlic, elephant garlic.
I was given four different garlic cloves each very different, Tuscan a Turban variety from Italy with a medium strength with large and fat cloves. Second one a Persian Star, Purple stripe variety from Uzbekistan a mild but spicy garlic
Third a Purple Glazer – Glazed purple stripe variety from Georgia a strong long lasting flavour.
Fourth, Rose Lautrec Creole variety from France Sweet and subtle.
I personally do not like a garlic that is to spicy in aioli, preferring a mild to sweet garlic.
I have added two more recipes to the blog, one using no egg and one that is great for vegans
The milk emulsion was introduced years ago by very good friend of mine, at the time I did not believe him. But admittedly a high speed blender does make it possible.
Milk emulsion (egg free milk garlic emulsion)
This is so easy so quick, milk, garlic, lemon, olive oil and yes a stick blender.
1/3 cup milk
1 tbsp lemon juice (assists with the thickness)
2 garlic cloves
dijon mustard optional
salt and pepper to taste
125 ml vegetable oil
75 ml olive oil
in a deep measuring jug add milk, garlic, lemon and mustard, with a stick blender start off slowly and increase speed, when everything is combined add oily slowly, adjust seasoning.
For a milder aioli use mashed roasted garlic.
Vegan Nut Aioli
100g cashew cheese
20g pine nuts soaked
8 small garlic cloves roasted and skinned
20m lemon juice
1/8 tsp fine rind
2 tsp mustard dijon
50ml olive oil
Combine all ingredients, place in blender until creamy.