Garlic Aioli

(Pictures to be added later. Blogger site not able to download pictures at this time!)

 

Garlic Aioli is one of my favorite things in life... hollandaise is right up there, as is homemade Caesar dressing! What do they all have in common? Egg yolks. Raw egg yolks. No, there isn't a need to worry- too much hoopla about getting sick from raw eggs. If you are worried, google, and find hundreds of articles about why eating raw eggs is just fine, even very healthy for you!

There isn't a darned thing, that garlic aioli doesn't go with. At least that is my opinion. It is a perfect gluten free, dairy free option for so very much! A perfect raw veggie dip, a perfect roasted vegetable topping, perfect for topping meats of all kinds, and even fish!

Today, we are having gluten free, dairy free pizza- so this IS the white sauce of choice for my pizza! I am attempting to recreate, a FAB pizza that we've had at Transfer Pizza in Bayview, WI. A pizza that has the white garlic sauce ( I am guessing they use garlic aioli), mushrooms, onions, spinach, and avocado. It is heaven... so here goes with our attempt!

Aioli is easy, delicious, and on all accounts, healthy!

Basic Garlic Aioli

3 cloves garlic
2 egg yolks
1 Tbl fresh lemon juice
1/2 tsp. sea salt
1/2 C extra virgin olive oil

Crush the garlic,(very well by using the flat side of your knife and a bit of salt) or use a garlic press and allow to sit for 10 minutes. In a large bowl, whisk the first 4 ingredients well. Begin to add the olive oil, drop by drop at first. Until you have incorporated about a Tbl of oil, and you see it is beginning to emulsify. You can begin to thinly stream in the olive oil, until incorporated, and looks like yellow mayonnaise!

*You can alter the recipe, by using 1 whole egg instead of the 2 yolks. I prefer the 2 yolks myself. I will use the unused egg whites the next morning. Try both ways, see what you prefer.

*You can use a mini food processor. Do as instructed above, only using the processor. I've never tried it with a large food processor- just seems too small a batch, but it might work?

*Make your job easier, and put a wet dish cloth under your bowl, so you can whisk and add oil, without the bowl moving!

*You can add more garlic or less to taste! Even 1 garlic clove lends a very potent garlic flavor. We love garlic so I go with 3 or more!

*Will last in your fridge at least a week. If it lasts that long;)

There are many recipes for aioli... This is easy, fast, and fantastic. Welcome to creamy goodness! Plus, the vampires will leave you alone for sure!

Yours in health,
Natalie