Creamy Garlic Aioli

At Sub Rosa our mayo is a chameleon. It changes with the season and the food. This garlic mayonnaise is typical of Catalonia and the Balearic Islands in Spain . It works as well with the twice fried french fries as it does with poached salmon.

For the aioli, you can either be quick and mix some garlic puree and maybe some lemon into some store bough mayo or take a little time and make your own aioli that will be a bit richer and creamier.

Here's what you need for the sauce:

	1 1/2 Tbs. of minced garlic
	1 egg a room temperature
	1 1/2 cup light fruity olive oil (light extra virgin)
	1 Tbs. fresh lemon juice, to taste
	1/2 tsp salt
	1/4 tsp fresh ground white pepper

Here's what you do:

In a blender or a food processor, puree garlic with egg. Mix oil with lemon juice in a pouring jar. With motor running, add oil mixture slowly in a thin stream. Add salt and pepper and whirl an additional 10 seconds. Taste for seasoning. Transfer to a bowl, cover, and refrigerate. If the mixture separates or does not thicken, correct it as follows: Pour all but 1 tablespoon of separated mayonnaise into another container. Add 1 tablespoon water to remaining tablespoon of mayonnaise in food processor. With motor running, add separated mayonnaise slowly; mixture should regain right consistency- if not, try again. It is best to prepare this the day before, to allow flavors to mingle and mellow out.

Source: Linda Lausmann - 1994 - Dundee, Ore.

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