Often times when we hear about a recipe with an exotic name we shy away from it for various reasons. Maybe we tend to fear flavors we don’t know, or more likely as in my case we shy away because we fear a recipe with a name like that must be very heavily technique laden. That was my first thought when I started thinking of this recipe. It’s an old world recipe adapted by french chefs. I figured if French chefs are using it, there’s no way it can be easy. Well I was WRONG. It’s quick, EASY, and oh so tasty.
I first heard of Aioli, when one of the numerous BBQ people I follow on twitter tweeted about burgers topped with aioli. My first thought was ” Oh yea! Habanero aioli!” My second thought was “What the heck is aioli?” A quick check on Google told me what it was and that it has been around for 100’s of years. Wikipedia informed me that it was Provençal traditional sauce made of garlic, olive oil, lemon juice, and egg yolks.
What to expect:
Don’t fear the heat from two habaneros, the flame will temper nicely leaving you with a nice little back and after burn, but not overwhelming.
The flavor from the olive oil the you choose to use will really stand out.
The lemon will offset the garlic, while still allowing the garlic to stand on it’s own, and bring a nice freshness to whatever you put this on.
What you’ll need:
- 15-20 minutes of time
- 2 garlic cloves
- 1 large egg yolk
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil (use your good stuff for this, because the olive oil flavor stands out nicely)
- 3 tablespoons vegetable oil
- 2 habaneros
How we did it:
Begin by mincing your habaneros as fine as you can.
Then smash the beejebus out of your garlic until it becomes a a paste. (Sorry no pictures, white garlic on a white cutting board just didn’t show up well) I do this by first smashing the garlic and removing the skin. I then add a healthy pinch of salt (this will help keep it from sticking to your knife blade, and aid in it becoming a paste). Next I finely mince it, then smash it again by pressing it with my chef’s knife into the cutting board and dragging the knife across it. I continue to mince and smash until it becomes a fine paste.
Set the garlic and habaneros aside.
Now in a medium bowl add your egg yolk, mustard, and lemon juice, and whisk together.
Then combine your oils and begin to add very slowly to your egg yolk mixture while whisking. If it looks like it’s separating simply stop adding oil and continue to whisk until the oil is incorporated into the egg yolk. Continue until you have all the oil incorporated into the egg yolk mixture.
Last step, whisk in your garlic, and habanero, refrigerate to let the flavors meld.
Basically we love this stuff on everything that you would put mayonnaise on and then some. Here we served it on grilled mushroom, onion, Swiss burgers.