Aioli: Daniel Boulud Style

This recipe is a revelation.  Poking around the internet for different versions of Aioli I spied this one from the famed NYC based chef from the south of France, Daniel Boulud.  If he doesn’t know how to make the perfect aioli no one does.  What intrigues me about this particular recipe is his use of 2 yolks and ONE POACHED EGG.  Yes, he uses a lightly poached egg to lighten and stabilize the emulsion.  I never had such a flawless and easy mayo making experience.  Usually I use all raw garlic in my aioli but I thought why not try the Boulud way and twice blanch the garlic to sweeten it.  Delicious.  Although the one change I did make in the recipe is to double the amount of raw garlic.  I like it a bit stronger.

 

Aioli: Daniel Boulud Style

Course: Condiment, Pantry Item (refrigerator)
Cuisine: French
Servings: 3 cups
Prep Time: 15 minutes

Ingredients
5 lg peeled garlic cloves divided
1 egg
1 tbsp white vinegar for poaching egg
2 egg yolks
1 tbsp Dijon mustard
3 tbsp water
pinch salt
1 1/2 cups canola oil
1/2 cup extra virgin olive oil

Instructions
1. Take three of the garlic cloves cut them in half. If they are sprouting remove the green sprout. Throw the garlic in enough water to cover and bring to a boil. Drain in a sieve. Once again cover the garlic with water and bring to a boil. This time let the garlic simmer until it’s just tender.

2. Take the remaining 2 garlic cloves and put them in the blender. Add the egg yolks, mustard, water and salt. Set aside

3. Poach the whole egg. Don’t worry if it’s not perfect. You’re going to be grinding it up in the blender. Fill a small saucepan with enough water to make a depth of approximately 3 inches. Add the vinegar. Bring the water to a simmer. Meanwhile crack the whole egg and put it in a ramekin or shallow bowl. When the water is at the simmer gently slide the egg in. Time the egg for 2 minutes. The yolk should be runny and the white firm. Use a perforated spoon to gently lift the egg out of the hot water and set it aside on a plate. Collect any pieces of white that are floating around and put them on the plate too. Tip the plate over the sink to let any excess water drain. Add the poached egg to the blender with the rest of the ingredients.

4. Carefully attach the blender top without the center piece. Puree the ingredients in the blender at medium speed. When they are well mixed to a puree turn the speed up and add the oils in a slow steady stream. An emulsion will begin to form quite quickly. By the time you’ve added all the oil to the blender you’ll have a light, creamy garlic mayo. It will be considerably lighter than any you’ve made without the poached egg and water.

5. Pat yourself on the back and make plans to use it all up in a couple of days.