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AIOLI SAUCE
Trim the crusts from a ¾ inch thick slice of white bread and crumble the bread into a bowl. Stir in 3 tbsp of milk and let the bread soak for 10 minutes. Squeeze out the milk.
In a mixing bowl, combine the bread with 4 crushed garlic cloves. With a whisk or electric mixer at high speed, beat in 2 room temperature egg yolks, ½ tsp salt and ¼ tsp white pepper. Add to the mixture 1/3 cup olive oil, drop by drop, beating constantly. Then add 2/3 cup more olive oil in a steady stream, beating constantly. Add 2 tbsp lemon juice and salt and pepper to taste.
Serve the sauce at room temperature with vegetables, paella and Provencal style fish soups. Makes about 1 cup.
BLACK OLIVE AND ROSEMARY AIOLI
2 to 3 garlic cloves, chopped
1 cup pitted kalamata olives, well drained
1 tablespoon chopped fresh rosemary leaves
4 tablespoons mayonnaise, or more as needed
4 to 6 tablespoons extra virgin olive oil
lemon juice to taste (as a topper when serving)
Combine the garlic, olives and rosemary in a food processor and process until to a paste, add the mayonaisse and blend well. With the processor running, very slowly drizzle in a stream of olive oil until emulsified.
Season with a small squirt of lemon juice. Cover and refrigerate until ready to serve. Makes a little more than a cup.
Gala´s note - this has great color and looks well in a dish with the more traditional white aioli. It works as a vegetable dip, crostini topper and with seafood and . . . |
