Easy Peasy Aioli Sauce

The original aioli is a garlic aioli made with eggs, garlic, lemon, salt and olive oil. It comes from the Provencal region of France.  it is simple, delicious, tangy and sublime. Personally, I like to think of it as really happy mayonnaise. Seriously, this is comforting, comfort food.

Mise En Place for Scallion and Lime Aioli Sauce

That is a Beautiful Aioli

Scallion And Lime Aioli Sauce

• Yield: 2 cups (475 ml)
• Prep time: 10 minutes

Equipment

• Blender or stick blender

Ingredients

• 1/4 cup extra virgin olive oil
• 3/4 cup grapeseed oil
• 2 tbsp water, to process scallion tops
• 1 bunch scallion tops
• 1 small shallot diced
• Juice of one lime, divided
• 1 egg yolk
• salt and pepper to taste

Method

1. Combine the olive oil and grapeseed oil in a large measuring cup and set aside.
2. In the cup of your stick blender combine the scallion tops and the water. Process on high until a smooth paaste forms. Pour the contents into a medium mesh strainer set over a clean bowl.
3. Add the shallot, half the lime juice and the egg yolk to the bowl of the stick blender. Process on high until everything is a homogenous liquid. Add the liquid from the scallion tops and blend until incorporated. 
4. While blending on high very slowly drizzle the oil into the mixture. As it begins to emulsify work the stick blender up and down while blending to fully incorporate the oil.
5. Continue until all the oil has been incorporated. Add the remaining lime juice and season to taste with salt and pepper. Blend to thoroughly distribute the juice and seasoning. 
6. Transfer the aioli into a glass or plastic container and allow to rest on your countertop for about 8 hours, before you refrigerate it.

Notes

1. This is going to seem counter-intuitive, but, raw egg thickened emulsions that contain an acid will kill any salmonella bacteria that has contaminated the emulsion. However, the acid only kills the bacteria if left at room temperature for several hours before being stored in the refrigerator.
   
2. Aioli, or any egg thickened emulsion, like hollandaise and mayonnaise rely on the lecithin in the egg yolk to bind or emulsify the oil into the sauce. What is interesting is that egg yolk and oil together make a very weak emulsion. As it turns out they need water to aid in the binding of the sauce. Without enough water the sauce tends to break.

Tags: aioli sauce, lime aioli