Just a quick post today to complement yesterday’s Swedish fish soup. When I made this recipe the first time, I didn’t include the healthy dollop of aioli at the end. When I proudly announced to a Swedish colleague the next day that I had made (and loved) this soup, she immediately asked “ooh, and you included aioli as well, yes?” Tail between legs, I said I had not and vowed that I would the next time. And I did. This is easy and quick to make. There’s really no reason not too.
adapted from Alice Waters
- 2 small cloves of garlic, peeled
- 1 teaspoon salt
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- Approximately 1 cup extra-virgin olive oil
- Lemon juice
- Salt and freshly ground black pepper
- Pound garlic and a pinch of salt with a mortar and pestle until smooth.
- Put egg yolk in a bowl, add about half the garlic paste and 1/2 teaspoon water. Mix well with a whisk.
- Using cup with a pour spout, slowly dribble in oil, whisking constantly. As egg yolk absorbs oil, sauce will thicken, lighten in color, and become opaque. This will happen rather quickly.
- Then you can add oil a little faster, whisking all the while.
- If the sauce is thicker than you like, thin it with a few drops of water.
- Add mustard.
- Taste and season with lemon juice, more salt and garlic, as desired.