Small Batch Garlic Aioli Food

ZUNI CAFé'S SMALL-BATCH AIOLI

Steps:

• Cut garlic into a few pieces, and pound them in a mortar. Add a pinch of salt, which will act as an abrasive and help you smash the last solid bits of garlic.
• Add the egg yolk and stir with the pestle to combine the mixture. Using the pestle, work in oil, a cautious trickle or a few drops at first, then gradually increasing the flow as the yolk becomes tacky and opaque.
• Slowly stir in remaining oil, or as much as you can. As the yolk reaches saturation, the mixture will make a satisfying clucking sound (The aioli will be quite thick at this point.)
• Stir in a few drops of water. The water will whiten and soften the aioli, allowing you to add a little more oil, in case the garlic seems too aggressive when you taste the aioli. You'll need the water in any event, or the sauce will be too stiff. (Stirring in 1/2 teaspoon water will allow you to incorporate as much as 1/2 cup more oil.) Stop adding oil when the sauce has the consistency you like. Taste and adjust salt, and thin again with a little more water, if necessary.

CHEATER'S AIOLI

Steps:

• In a small, shallow bowl, combine the pressed garlic and lemon juice. Stir to combine and spread it into an even layer so the juice can work its magic. Sprinkle lightly with salt. Let the mixture rest for 10 minutes, so the lemon juice can absorb the garlic's flavor.
• Place a fine mesh strainer over another bowl. Using a silicone or rubber spatula, scoop the contents of the bowl into the strainer, then press on the garlic with the spatula to get as much juice out as possible. Discard the garlic.
• Stir the mayo into the garlicky lemon juice until combined. Taste, and adjust only if necessary-if the garlic flavor is overwhelming, stir in more mayonnaise by the tablespoon. If you want it to taste a little more interesting, add the Dijon mustard. For more tang, add another little squeeze of lemon juice.
• Aioli will keep well in the refrigerator, covered, for up to 10 days. It will thicken up more as it chills.

GARLIC AIOLI

Steps:

• Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.

GARLIC AIOLI

Steps:

• Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.