Aioli means “garlic and oil” in ancient Catalan/Provencal languages – and that’s the two primary ingredients in this lovely, rich sauce. It’s served up in Mediterranean Spain, Southern France – Provence and Southern Italy – Calabria and Sicily. I often see it with as a dip, with fresh veggies or seafood, two delicious ways to enjoy it.
Basically, its a handmade mayonnaise that’s flavored with an herb, veggie or garlic. The yummy red pepper toast that’s perched on the side of the bowls above is made with a riff on classic aioli – a shortcut recipe that’s fast, easy and delicious. I’ve also included a recipe for mayonnaise – I make it sometimes in cooking classes and call it “adult mayonnaise” because you can flavor it up anyway, you’d like – and its oh! so delicious and an indulgent treat.
Red Pepper Garlic Bread
- 2 TB Extra Virgin Olive Oil
- 1 Loaf Ciabatta Bread, sliced
- Sea Salt and Freshly Ground Black Pepper
- 4 Garlic Cloves, peeled, divided
- 1 Cup Roasted Red Peppers
- ½ Cup Olive Oil Mayo
- ½ Cup Chopped Basil
Step One Preheat the oven to 425F. Drizzle or spray the EVOO over the bread and season with salt and pepper. Slide into the oven and bake for 5 minutes or until golden. Flip and bake for 1 minute. Remove and rub with 2 garlic cloves.
Step Two While the bread is baking, take the remaining 2 garlic cloves, the peppers and the mayo and puree in the food processor or blender. Season to taste with salt and pepper. Spread the red pepper mayo over the toasts, sprinkle with basil and serve.
Handmade “Adult” Mayonnaise or Aioli
- 1 Garlic Clove
- 1 Tsp Sea Salt
- 1 Whole Pasteurized Egg, plus 1 Pasteurized Egg Yolk
- 1 Tsp Dijon Mustard
- 1 1/4 to 1 1/2 Cup Extra Virgin Olive Oil
- 1 TB Lemon Juice
- Your Choice of herbs or veggies – 1 to 2 TB chopped herbs or up to 1 Cup chopped Roasted Veggies, or 1/4 Cup chopped Anchovies or Capers
In a *food processor, puree the salt and garlic clove. Add the Mustard, Egg and Egg Yolk.. When the processor running, slowly add the Extra Virgin Olive Oil by leaving the insert in the feed tube and letting the oil drip slowly through the hole, or adding a few drops at a time. Adjust the amount of olive oil you use by checking on the consistency of the mayo in the bowl.
Add the Lemon Juice, your choice of herbs or veggies, season to taste with salt or pepper..
*This is a perfect recipe for a small food processor like a Ninja bullet. It will keep well in the fridge for a week, so feel free to double the recipe to use in your larger processor. You can also do this by hand – although its lots of work! Mash the salt with the garlic clove with the side of your knife. Whisk in the mustard, egg and yolk. Start adding the oil a couple of drops at a time until the mixture emulsifies. Then add lemon juice and what ever herbs, veggies or seasonings you’d like!