anchovy aioli
maybe this is a petty dispute, but theres something i don't care for about mayonnaise - but i love a good aioli! especially when the aioli is made with roasted garlic and is melded with the salty flavors of anchovies. if you're afraid of anchovies - dont be! there really are not that 'fishy' ... they simply add a wonderful saltiness that you've probably enjoyed before in caesar salad dressing. here, the roasted garlic also works wonders to tone down the 'fishy' flavor in the aioli. delicious.
anchovy aioli:
8-10 cloves roasted garlic
4-6 anchovies, packed in oil
1 teaspoon mustard powder
1/8 teaspoon cayenne pepper
2 egg yolks, (save the egg whites for breakfast or something, please)
1/3 (+ or -) cup olive oil
1/4 teaspoon sea salt & fresh black pepper
this recipe will require quite a bit of 'to taste' adjusting... i wasn't afraid of scaring anyone away with garlic and anchovy breath, but if you prefer to keep the flavors mild, simply adjust ingredients to taste.
start with blending the garlic, anchovies and egg yolks in a food processor. slowly, slowly, slowly add the oil while the food processor blends at a medium speed. you will notice as the aioli begins to lighten in color and starts to fluff up a bit. do not add too much oil that it becomes liquidy! finally add seasoning and blend for another 30 seconds or so. aioli will keep in a jar for a week or two quite nicely.
spread on some sourdough toast, top with fresh tomatoes or radish or if you're adventurous another few anchovies! salt. pepper. eat.
anchovy aioli:
8-10 cloves roasted garlic
4-6 anchovies, packed in oil
1 teaspoon mustard powder
1/8 teaspoon cayenne pepper
2 egg yolks, (save the egg whites for breakfast or something, please)
1/3 (+ or -) cup olive oil
1/4 teaspoon sea salt & fresh black pepper
this recipe will require quite a bit of 'to taste' adjusting... i wasn't afraid of scaring anyone away with garlic and anchovy breath, but if you prefer to keep the flavors mild, simply adjust ingredients to taste.
start with blending the garlic, anchovies and egg yolks in a food processor. slowly, slowly, slowly add the oil while the food processor blends at a medium speed. you will notice as the aioli begins to lighten in color and starts to fluff up a bit. do not add too much oil that it becomes liquidy! finally add seasoning and blend for another 30 seconds or so. aioli will keep in a jar for a week or two quite nicely.
spread on some sourdough toast, top with fresh tomatoes or radish or if you're adventurous another few anchovies! salt. pepper. eat.