In this weekly culinary column, I will be focusing on one dish – giving the reader a quick history of the dish, the classical preparation of it, and of course, my own spin on the classic.
This week I have chosen to cover Aioli – a sauce that originated in the Provencal Region of France. The sauce typically consists of egg yolks, oil, garlic and lemon juice; however, there are plenty of variations on this sauce. Aioli is like a mayonnaise, as it is an emulsified sauce.
Traditional Aioli
6 clovesGarlic, chopped
1 tspSea salt
3Egg yolks, room temp
1 cupExtra virgin olive oil
2 tbspLemon juice, freshly squeezed
½ cupVegetable oil
Add the garlic and sea salt to a food processor and combine, allowing the garlic and sea salt to form a paste. Add the lemon juice and continue to process until the paste becomes looser. Add your eggs and pulse the processor. Slowly drizzle in your oils until fully emulsified. Season with more lemon juice and salt to taste.
Jonathan’s Aioli
6 clovesGarlic, chopped
2 tbspGinger, peeled and chopped
1 tspSea salt
1 tspBlack pepper, freshly cracked
3Egg yolks, room temp
1 cupExtra virgin olive oil
2 tbspLemon juice, freshly squeezed
½ cupFlavored oil, preferably chile oil
Add the garlic, ginger and sea salt to a food processor and combine, allowing the garlic, ginger and sea salt to form a paste. Add the lemon juice and continue to process until the paste becomes looser. Add your eggs and pulse the processor. Slowly drizzle in your oils until fully emulsified. Season with more lemon juice and salt/pepper to taste.
Whether you choose to prepare the classic, my twist or your own interpretation, remember that food is about bringing people together and that the act of cooking is about caring and as long as your heart is in the dish you prepare, the people you are cooking for will appreciate it (and you).
If you have any questions for me or would like to see me cover any particular dish in this column, feel free to write me, care of this publication. From my kitchen to yours, it is my pleasure to give you a peek into the mind of a chef. Thank You
Jonathan Jolicoeur is a chef at A Tavola – an Italian restaurant on Church Street in Winchester – which focuses on “farm to table” style of cooking. Jonathan was born in Somerville, lives in Woburn and has a degree from Le Cordon Bleu College of Culinary Arts.