{"id":546,"date":"2019-04-06T11:59:51","date_gmt":"2019-04-06T11:59:51","guid":{"rendered":"http:\/\/www.roguechef.com\/?post_type=recipe&p=546"},"modified":"2020-03-21T19:24:31","modified_gmt":"2020-03-21T19:24:31","slug":"aioli","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=546","title":{"rendered":"Aioli"},"content":{"rendered":"\n
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Whilst seeking food one evening, I wandered into a local wine bar. On the menu was a rather eclectic range of small plates, but one caught my eye, a potato trio. Fingerling potatoes, oiled, salted, roasted and served with three aioli. Curry, Chipotle, and Herbal \/ Spice.<\/p>\n\n\n\n

From Wikipedia:<\/p>\n\n\n\n

Aioli<\/strong> or a\u00efoli<\/strong> is a Mediterranean sauce made of garlic and olive oil; some regions use other emulsifiers such as egg. The names mean “garlic and oil” in Catalan and Proven\u00e7al. Current versions of the French-Proven\u00e7al sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas the original French-Proven\u00e7al and Catalan versions are without egg yolk and have more garlic. This gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. There are many variations, such as adding lemon juice or other seasonings. In France it may include mustard. It is served at room temperature.<\/p>\n\n\n\n

Like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. In Spain, purists believe that the absence of egg distinguishes aioli from mayonnaise, but that is not the case in France and other countries, where cooks may use egg or egg yolk as an emulsifier. Using only garlic as an emulsifier requires that the cook thoroughly crush it and add oil drop by drop so excess oil does not “cut” the aioli.<\/p>\n\n\n\n

Since the late 1980s, many people have called all flavored mayonnaises aioli<\/em>. Flavorings include saffron and chili. Purists insist that flavored mayonnaise can contain garlic, but true aioli contains no seasoning other than garlic.<\/p>\n\n\n\n

In the Occitan Valleys of Italy it is served with potatoes boiled with salt and bay laurel. <\/p>\n\n\n\n

I shall be cheating a large amount on this with the use of a good quality mayonnaise as my base for the various spices \/ flavorings. Do note; Good quality mayonnaise, not sandwich spread or salad dressing.<\/p>\n\n\n

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Curry Aioli<\/h2>\n
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A quick and simple dipping sauce with an Indian Flair<\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> Servings<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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