That delicious artichoke and fennel salad at The Four Swallows and Lara’s gorgeous artichoke photos inspired me to stock up when I saw artichokes on sale at Ballard Market. I wanted to recreate the salad, with its flirtatious hint of truffle oil, but one glance at the price of fennel this week sent me scurrying in the other direction.
Last night I made a gorgeous garlicky aioli for our grilled artichokes and asparagus, tinted it with a little truffle oil, put some of it in a ramekin, piled the rest onto a plate to serve with dinner, and stepped outside to join my husband on the porch next to the grill.
Silence from the kitchen. Then one newly cone-free dog came wagging toward the porch door, obviously very, very proud of something. Long story short: our dog really likes aioli.
Recipe for Truffled Garlic Aioli
Recipe 118 of 365
Aioli is just a way of saying “homemade mayonnaise” without making people nervous – but that’s what it is; it’s the real thing, typically flavored with garlic. I make mine with a good organic egg from the farmer’s market, since it means eating the yolk raw, and typically I use a combination of olive oil and another oil – in this case, an olive oil infused with the black truffle oil I found at Trader Joe’s. If you can’t find a similar blend, just use all olive oil, and replace a teaspoon to a tablespoon of the olive oil with pure truffle oil, if you can.
Aioli makes a great dip for fresh, steamed, or grilled vegetables, or grilled fish.
TIME: 10 minutes
MAKES: 1/2 cup
1 large egg yolk
1 clove garlic, chopped to a paste
1/4 teaspoon salt
Freshly ground pepper, to taste
1/2 teaspoon Dijon mustard
1 teaspoon lemon juice
1/4 cup olive oil
1/4 cup olive oil infused with truffle oil
Place the yolk in the bottom of a small mixing bowl and whisk until light – it will seem like all the yolk clings to the sides of the bowl, but enough whisking will thicken and lighten it. Add the remaining ingredients except the oil, and whisk to blend well. Whisking with one hand and pouring with the other, add a tiny bit of the olive oil at a time, whisking to create an emulsion between the yolks and the oil – you’ll really be adding about 1/2 teaspoon of oil at a time. Continue whisking until all the oil has been added (the aioli should be pale yellow and quite thick), and serve immediately.
NOTE: If at any point the mixture seems to be refusing the oil (and you can’t seem to get the oil to mix in), try adding just a teaspoon of cold water. Whisk that in, then continue adding the oil.
Keep any leftover aioli in the refrigerator, covered, and use with in a day or two.