Garlic Aïoli
Summary
Yields: 2 cups
Difficulty: Moderate
Prep Time: 20 minutes
Recipe courtesy of: Emeril Lagasse
Rating: 5 stars
Cost: $8
Ingredients
6 garlic cloves
3 egg yolks
2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh parsley
1 teaspoon pink sea salt
4 turns freshly ground black pepper
1/2 cup light olive oil
1/2 cup canola oil
Garlic Aïoli
Begin by poaching the garlic. Peel the garlic cloves. Place in a small pan of salted water and bring to a boil. Once a boil is reached, drain and repeat three more times to remove the garlic's heat and leave only the sweetness behind. (You may save the reserve garlic water for something else, like pasta - it will have a sweet, distinctive smell without the bite of true garlic).
Combine a bit of the canola oil, poached garlic, egg yolks, lemon juice, parsley, pink sea salt and pepper in a food processor or blender and puree. Add the rest of the canola oil and the olive oil in a slow stream and continue to process until the mixture has formed a thick emulsion, about two minutes.
Refrigerate. Serve with freshly baked italian bread for dipping.