From scratch: Garlic aioli

Sometimes (not often enough), we like to have taco night at our house. You know the drill: meat, lettuce, onion, tomato, cheese. Pile everything into a crunchy or soft shell, eat, repeat. To make things better, we (at least the ones who can take the heat) usually douse our tacos with hot sauce or chili oil. But this past weekend, I thought I’d try something new so I decided to make garlic aioli.

garlic aioli taco eatplaylog

Here’s another thing I was doing for the first time, so I wanted to make sure I do a decent job. Garlic aioli is basically a mixture of garlic and mayonnaise (the more experienced folks use an egg in place of mayo), and you can use it on bread, as a chip dip, to creamify fish fillet, grease up a squeaky door, etc. It was going to be something everyone would be tasting, and once it’s in the taco, it’s going to be hard to repair if it’s nasty.

I found this recipe on epicurious.com that I thought worked well:

Ingredients:
2 garlic cloves
1/4 teaspoon coarse kosher salt
1/2 cup mayonnaise
2 tbsp olive oil
1 tbsp fresh lemon juice
salt and pepper to taste

I thought it was missing something, so I did a bit more Googling and found a recipe that called for 1/2 tbsp chopped parsley.

What you do:
1. Chop up the garlic cloves finely or use a crusher, mortar & pestle, your fists, what have you. Blend it really well with the salt to form a paste.
2. Pour in the mayonnaise, olive oil, and lemon juice and mix well.
3. You might find the mixture a bit too tangy, so adjust the flavor with a bit more salt and a few cracks of black pepper.
4. Toss in the parsley and mix.

garlic aioli taco eatplaylog
The finished product

That night, we used chicken and beef as proteins, and opted for soft shell over crunchy. At first I thought it would only go well with chicken (it did), but then my sister slathered a bit onto a beef taco and said it was delicious too. Kind of like the white sauce you put in shawarma.

garlic aioli taco eatplaylog
First on chicken…
garlic aioli taco eatplaylog
…then beef joins the party. I added chili oil to this one

If you think the flavor’s too mild, you can always mix in a bit of sriracha or chili oil for a slight (or a lot of) kick. That night, I left it out so people who can’t handle too much heat can enjoy it as it is, and everyone else can add their spice of choice on their own tacos.

All images, unless otherwise stated, belong to eatplaylog.wordpress.com. If you want to share them, please include credit and a linkback. Thanks.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s