Aioli (Garlic Sauce)
Served over freshly steamed asparagus spears or with boiled or roasted
potatoes or for dipping your fries into – yum,
also a great way to use egg yolks after making
meringues or a pavlova
Ingredients
4 garlic cloves,
peeled, chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice
Add the garlic and salt to the mortar bowl and grind slowly with the
pestle. You can do this first step in a food processor if you'd like.
Transfer the mixture to a medium bowl. Whisk in the mustard, then the
egg yolks. Now add in half of the oil. This must be done very slowly or
the oil will not emulsify and your sauce will not thicken. Add the oil
in a slow, fine stream while whisking. Once the first half of the oil is
incorporated, add the water and the lemon juice, whisking or stirring
constantly. Then slowly add the rest of the oil. The mixture will
thicken as you continue to blend it. If it becomes too thick you can add
a bit more water, one teaspoon at a time. Sauce Variations; Rosemary -
Add two teaspoons of minced fresh rosemary or add a tiny pinch of
Saffron threads and a tablespoon of honey.
Your Aioli Separated, Now What? Just add a single egg
yolk (room temperature) to a bowl and whisk the separated aioli into it.
The additional yolk will re-emulsify the sauce.
Classic Hollandaise Sauce
Served over freshly steamed asparagus spears
again or on eggs ie eggs Benedict-yum, also a great way to use egg yolks
after making meringues
or a pavlova
Ingredients
2 tablespoons white-wine vinegar or fresh lemon juice
4 tablespoons boiling water
3 large egg yolks
1/2 cup butter
1/4 teaspoon cayenne
1/2 teaspoon salt
Melt the butter and keep it warm. Heat the vinegar or lemon
juice until just warmed. Have small saucepan with boiling water
and a measuring tablespoon ready. Place the top of a double boiler
over (not in) hot water. (This means the bottom of the top of the double
boiler sound not make contact with the water heating in the bottom half
of the double boiler.) Place the egg yolks in the top of a double boiler
and whisk until they begin to thicken. Now add 1 tablespoon
of the boiling water. Continue to beat the sauce until it begins
to thicken. Repeat with the remaining water, one tablespoon at a time,
beating the mixture after each addition. Now add the warmed vinegar or
lemon juice. Remove the double boiler from the heat. Beat
the sauce briskly with a wire whisk. Continue to beat the mixture as you
slowly pour in the melted butter. Add the salt and cayenne and
beat the sauce until it is thick. Serve immediately.
Your Sauce Separated, Now What? If the sauce
starts to separate, add 1 or 2 tablespoons of cream and beat the sauce
with a wire whisk until it is smooth once again. If the
sauce has curdled, you can put it in a blender and blend it.
This will alter the texture a bit, but save it.
