Yesterday for dinner I roasted a chicken and decided it would be a great idea to serve it with some aioli (basically garlic mayo). I had all the ingredients and I’ve made it once before a thousand years ago. I used about 4 1/2 cloves of garlic which was the size of one of our homegrown heads. I say it was 4 1/2 cloves because one clove was pretty small, but Bittman says you can go as high as 8 cloves. The better-half said that’s what I should have done. It’s plenty garlicky as it is and I can truthfully say that I used a whole head of garlic.
I added the egg yolk and mustard to the blender and chopped the garlic. Everything was set and then like a MORON, I let the olive oil into the blender about 5,000 times too quickly and the sauce broke. Actually, I don’t know if it was ever emulsified appropriately to begin with. I remembered that another yolk would fix it and so threw one in. Yeah, the blender is too FREAKIN’ fast for aioli.
I searched the intertubes for an answer and found this. I put a new egg yolk into a bowl and got out a whisk. I slowly poured the broken aioli into the bowl and whisked efficiently. Which basically means that I paid attention this time and damn that sauce came right back together. It was delicious with the chicken last night and I can’t wait to make a sandwich with the leftovers and slather the bread with that aioli. There will be magic in the kitchen.