Sunday, June 19, 2011

Garlic Oil and Aoili from Scratch

I'm posting this as an accompaniment to the Thomas Keller Creamy Pepper Dressing.  It can also be used in any way you use mayonnaise and tastes delicious on sandwiches, cooked with vegetables and as a condiment for fish.

(For Aoili)
4 large egg yolks
2 cups Garlic Oil (see below)
1 tablespoon plus 1 teaspoon lemon juice
2 teaspoons kosher salt

(For Garlic Oil)
1 cup peeled garlic cloves
About 2 cups canola oil

(For Garlic Oil)
Cut off and discard the root ends of the garlic cloves.  Put the cloves in a small saucepan and add enough oil to cover them by about 1-inch- none of the garlic cloves should be poking through the oil.

Set the saucepan on a diffuser over medium-low heat.  The garlic should cook gently: very small bubbles will come up through the oil, but the bubbles should not break the surface; adjust the heat as necessary and/or move the pan to one side of the diffuser if it is cooking too quickly.  Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife.  Remove the saucepan from the heat and allow the garlic to cool in the oil.

I got this diffuser as a Christmas gift from Sur Le Table

Refrigerate the garlic in a covered container, submerged in the oil for up to 1 week.  Remove garlic from oil when you are ready to use oil for Aoili.

The garlic oil with garlic pieces is delicious as-is.  Serve with bread.  

(For Aoili)
Put the egg yolks in a food processor and process to combine.  With the motor running, begin adding the oil very, very slowly (if your processor has a tube with a small hole in the center to control the stream, this is the time to use it), blending until emulsified and thickened.  

Add the lemon juice and salt.  Refriegerate in a covered container for up to 1 week.

Makes about 2 cups 

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