This is a great recipe that can elevate any recipe. I love the depth of flavor that this brings and how you can taste every ingredient. I add this to chicken and lamb when I cook. I also may add some water to make it more like a dressing and but it over salad. It is so fun and easy to make. It takes about 10 minutes and it tastes like you spent all day on it. I used this recipe in a chicken dish I have made with my grandmother for years. We both agreed that it is so much better with this. I love this because of the simplicity and how much people love to eat this. This is a must try in my book.
Aioli just refers to garlic mayonnaise (garlic added to fresh mayonnaise). Aioli is a delightfully delicious sauce, think more like caesar salad dressing. This recipe is the best, the basil makes it like pesto, the lemon juice compliments and balances all of the flavor beautifully.
4 egg yolks
1 TBS dijon mustard
2-3 garlic cloves, pasted
juice 2-3 lemons
2 cups olive oil, something not too floral and strong tasting, could also mix with any oil
1 bunch basil, leaves picked, left whole
Place in a mini food processor: the yolks, dijon, garlic, salt, pepper and juice of half of a lemon. You need to paste the garlic, with salt, to cut the super potent rawness of the garlic. No one wants dragon breath!
Pulse that together and let it whirl for about 30 seconds. You're working on incorporating everything together and starting to add some air to the emulsion.
Now, with the motor going, you can start to drizzle in the olive oil... What's great about using the mini food prep is that it has tiny little drizzle holes in the lid, which drizzle the oil in at the perfect rate. If you don't have that you can put just be very carful when pouring. The slower the better.
It may look a little runny at first, but all of a sudden it comes together. You have mayo that's the consistency of the jarred stuff. Once you have added half of your oil (around a cup's worth) pour in the juice of 1 lemon. When making mayonnaise you need to keep the egg yolks hydrated so that they keep holding that emulsion. You could use any liquid: water, vinegar, citrus juice.
Once the lemon goes in, drizzle in the remaining oil. Add in the basil leaves. Basil leaves go brown quickly. Anytime you're using them you want to cut them right before use. In this instance add the whole basil leaves into the aioli. The blades quickly chop it down and the oil immediately coats the leaves so that they don't go brown, resulting in bright, beautiful color.
You will probably need to add more lemon juice, salt and pepper, to taste.