Garlic Aioli and Olive Oil Sauce

Every Friday night I like to make a Garlic and Olive Oil Dip for dipping our Challah

This week, Chris Dalziel of British Columbia posted her recipe for Aioli Sauce which has the same ingredients which are blended into a creamy emulsion.

Chris and her husband run Joybilee Farm and she runs a fabulous website and blog  Joybilee® Farm helps DIYers garden, cook, and create with herbs and other natural materials, nurturing their ♥Self-Reliance ♥DIY Confidence and ♥Fearless JOY.

Fool-Proof Garlic Aioli Sauce

Says Chris, “The olive oil in aioli is very important. Please use the best quality of extra virgin olive oil that you can. (I buy my olive oil for this directly from the growers in Israel, Galilee Green Extra Virgin Olive Oil.

We buy it by subscription so we never run out. They don’t pay me to tell you about it. ) If the olive oil is flavorless or extra bitter, it won’t have the mellow depth that true aioli has.

Galilee Green EVOO is made from a blend of olive varieties chosen for their sweet, fruity flavor and very little bitterness. If you value quality EVOO for it’s therapeutic health benefits as well as its flavor you owe it to yourself to try Galilee Green extra virgin olive oil.”

Ingredients

• 2 heads of garlic, separated
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon Himalayan salt (optional)

Directions

1. Separate the cloves from the heads of the garlic. Crush the cloves with the flat blade of a knife. Slip the skins from the garlic cloves.
2. Using a chef’s knife, finely slice the cloves of garlic to make them easier to work with. Place the garlic slices into the bottom of a wide mouth mason jar.
3. Using a stick blender with the blade attachment, mince the garlic in the bottom of the jar until it is well crushed. This will take about 10 seconds.
4. With the stick blender turned on low, in the bottom of the jar, drizzle the olive oil one tablespoon at a time beside the stick blender, so that the oil enters the vortex of the stick blender. Continue to add the olive oil slowly.
5. The olive oil will lighten in color and become more opaque as the emusion forms. Once all the olive oil has been added and the mixture is thick and pale in color, add salt, if you are using it and continue blending for 30 seconds.
6. Unplug the stick blender and clean the business end with a spatula to move all the garlicky goodness to your jar.
7. Cap the jar and refrigerate. Allow the flavors to meld for 30 minutes before using the aioli in your recipe. Melding the flavors over night is even more tasty. Some chefs say the flavor on day 3 or 4 is perfect.

Aioli can be served chilled or at room temperature. It has all the health benefits of raw garlic and extra virgin olive oil. Serve it often.

Here’s the Joybileefarm original recipe post with background information and serving suggestions.