asparagus & aioli.
In Science & Cooking class, we made a delicious aioli - garlic and olive oil sauce - during our Emulsions unit that I got a sudden craving for today…super garlicky and creamy, it goes with just about everything and is perfect any time for a garlic lover like myself.
The kind we made and that I made today is not considered traditional because it uses egg yolk as a stabilizing agent. Classic Catalan aioli is made of only garlic, salt, and olive oil, notoriously difficult to perfect since there is no help from an extra stabilizing agent like lecithin from egg yolk, only the garlic as an emulsifier, so you must be extremely careful and patient in adding in the olive oil literally a drop at a time. We tried the classic version in lab too but failed miserably. Unfortunately for me, I didn’t realize the emulsion had “broken” until my TF said so 20 minutes later…all that laborious whisking for nothing, sigh…
Needless to say, I didn’t want to have that same experience again (although someday when I have the upper body strength, I will practice until I make a satisfactory classic aioli), so today I stuck with the non-classic but much easier and equally delicious recipe. Since it contains raw egg, this aioli/mayonnaise not really food-safe so you can use milk instead of the egg for a safe “lactonaise” version. Recipes from lab for all three versions after the jump!
Although the non-classic (and lactonaise) version is much easier and quicker, it still requires care - if you add in too much oil at once, the emulsion will break - so be patient and work slowly! It’s definitely worth the effort for a pungent, very garlicky, sharp & bright sauce that adds amazing flavor and richness to any food. I served it with grilled asparagus, an egg-white omelet, and pan-fried polenta for a zesty and healthier twist on the ever-popular asparagus eggs benedict. Very delicious. Very.
Doesn’t look very appetizing yet, but it’s already super garlicky and delicious, trust me!
Grilled Asparagus with Egg-White Omelet, Pan-Fried Polenta & Aioli
4 servings
3 tbsp olive oil
1 large bundle fresh asparagus
8 egg whites, divided into four bowls
8 polenta rounds (cook polenta bites and slice into 1/4 in. rounds after cooling)
1/4 c. aioli (recipes below)
Drizzle asparagus with 1 tbsp olive oil and grill (I used my handy-dandy mini George Foreman grill, great for fast, delicious veggies!), saute, or bake until tender on inside but still crunchy.
For each of 4 omelets, heat 1 tsp olive oil in a small non-stick pan on medium heat, pour in egg whites from one bowl (2 egg whites), and turn pan to cover bottom of pan. Let cook for a few minutes until bottom starts to brown slightly and top has just set. Fold in half and cook for a minute more on each side. Remove and set aside. Rewarm on pan before serving.
Heat 1 tbsp olive oil on medium heat in a non-stick pan. Place polenta rounds in pan and let cook for about 4 minutes, until lightly browned and crunchy on bottom. Careful flip each round over and cook for 4 minutes on the other side.
Divide asparagus into four servings and serve each with a big dollop of aioli, two polenta rounds, and one omelet. Season with fresh ground pepper. Enjoy!
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Basic Aioli (Garlic Mayonnaise)
*Note: contains raw egg
makes about 1/4 cup
1 garlic clove
1/2 tsp kosher salt
1 large egg yolk
1/4 c. extra-virgin olive oil
salt & fresh black pepper to taste
Peel garlic and remove any sprouts. Chop into medium-small pieces, then place the garlic in a mortar and mash well with a 1/2 teaspoon of salt (Kosher is ideal - it helps to mash up the garlic). Mash until you get a smooth, sticky paste.
Blend in the egg yolk, which will help stabilize the emulsion.
Whisking constantly, slowly drizzle in the olive oil little by little to create the emulsion.
Add salt and freshly ground black pepper to taste.
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Allioli (Traditional Catalan aioli)
makes about 1/4 cup
2 garlic cloves
1/2 tsp kosher salt
1/4 c. extra-virgin olive oil
salt & fresh black pepper to taste
Peel garlic and remove any sprouts. Chop into medium-small pieces, and mash in a mortar with a 1/2 teaspoon of salt. (Kosher is ideal - it helps to mash up the garlic). Mash very well, the garlic should form a smooth, sticky paste.
Stirring in a slow, constant, circular motion, add olive oil drop by drop to create the emulsion. Make sure the paste soaks up the olive oil as you go. This should take you 20-30 minutes, and the oil should never be pooled at the bottom.
Add salt and freshly ground black pepper to taste
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Lactonaise (Food-safe Aioli)
makes about 1/2 cup
1 garlic clove
1/2 tsp kosher salt
1 tbsp milk
1/2 c. extra-virgin olive oil
salt & fresh black pepper to taste
As described above for Basic Aioli and Allioli, mash garlic and salt well using mortar and pestle. Be sure to mash the garlic very well (to a smooth paste).
Whisk milk with olive oil until a sauce is obtained.
Whisking constantly, slowly drizzle in the olive oil and milk mixture into the mortar little by little to create the emulsion.
Add salt and freshly ground black pepper to taste
