It's been all about the farmers' market for me lately. My meals revolve around the perfection of summer produce. During this time of year, I find that I don't like heavy duty meals, especially at night. For me, a heavy duty meal is anything that involves too much time over the stove, rich foods like meat, or any ingredients that require more than a quick wash and sauté or slice to be ready. So naturally I am always looking for ways to enjoy my farmers market produce as simply as possible.
Which is where this aioli recipe comes in. It is the perfect pairing to crisp radishes and green beans from the markets, or any other fresh veggie you can lay your hands on. It requires very little prep time and absolutely no stove time. It's like a fancy mayonnaise but much better for you. Made up primarily of eggs and olive oil, this condiment is rich with good for you fats and can also be used as a spread for sandwiches or a base for salad dressing. But honesty I don't usually have enough left over after pairing it with radishes to make it to the sandwich spread phase of aioli use.
Mmmmmm...a perfect appetizer or light dinner of aioli, radishes, purple beans, cherry tomatoes, and okra chips.
You can blend these ingredients whisking by hand or in a blender or food processor. I've even seen recipes for making it using a mortar and pestle! The benefit of whisking by hand is that you get to build your upper body strength, but your aioli might be a little thinner. If you want a thicker consistency, go with the blender.
Ingredients:
2 garlic cloves, finely minced
2 egg yolks
1/2 cup olive oil
1 juiced lemon
Salt to taste
In a bowl, whisk together egg yolks, garlic, and salt. Slowly whisk in olive oil to allow it to blend into mixture and thicken. Once all the olive oil is mixed in, whisk for 1-2 minutes until sauce thickens even more and develops a pale yellow color. Add lemon juice and whisk thoroughly for another 1-2 minutes. Taste test and add more salt if needed. Store in mason jar in fridge for up to one week. Makes about 1 cup.
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