Aioli - Black Sheep Bistro

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Ingredients:

1/2 cup minced garlic

2 egg yolks

2 cups Canola oil

1/2 cup olive oil

1 Tbs. red wine vinegar

2 tsp. lemon juice

1/4-1/2 tsp. white pepper

1 tsp. salt

Preparation:

Put 1/2 cup minced garlic in the food processor (or a little more than 1/2 cup whole garlic cloves and let it run till it's minced!) and 1 to 2 egg yolks, let it run a minute. Then add 2 cups Canola Oil by pouring it in a slow thin stream. Stop the machine and scrap down the sides start the machine and add; 1 Tbs red wine vinegar, 2 tsp lemon juice, 1/4 to 1/2 tsp ground white pepper, 1+ tsp salt. If you like it less thick, you can add up to a 1/4 cup or so of room temp water, again poured in a thin steady stream with the machine running. Then add 1/2 cup Extra Virgin Olive Oil, again in a thin steady stream with the machine running. Stop scrap down the sides, taste and salt and pepper if needed.

Aioli will keep for a couple months refrigerated in covered Tupperware type containers.

Serving Suggestion:

Great on lamb, fish, duck or just about anything.

Variation:

Rouille - add Cayenne pepper and Sriracha Chili Sauce

Cilantro Aioli - aioli with chopped cilantro added.

Tarrragon Aioli - aioli with chopped Tarragon and parsley added.

History:

This recipe comes from the Black Sheep Bistro and its' owner, Rick Boufford.