Some of you may know that I’ve been on that homemade yuca fry tip lately. And what better way to eat them than with homemade parsley garlic aioli? I tried to replicate this recipe from an aioli that my restaurant carries, and although it doesn’t quite taste the same it still tastes delicious (and not as processed I’m sure).
Am I the only person who didn’t realize that basically the only difference between mayo and aioli is garlic? I’ve been known to lick the aioli cup with my fingers, but then turn my nose up at mayo. Mayo has always grossed me out (its name is MAYO for God’s sake) and looks and smells repulsive. Or at least commercial mayo does.
True story: My day care lady used to force feed me bologna and mayo sandwiches… which probably accounts for part of my repulsion from it. But the fact that there’s a jar of Hellmann’s Mayonnaise sitting out on the staff room’s lunch table at work is just another reason to avoid whatever crap is in that humid jar.
Anywho, I first made this recipe with extra virgin olive oil. My thoughts were that aioli recipes usually called for a mixture of “blended oils” and I was trying to stay true to being Primal. But I found that using only EVOO gave the aioli a slight bitter taste. Not bad, but not what I was going for.
Then I read up on macadamia nut oil, and decided to test out my theory. Pure aioli heaven.
Ingredients
- 1 pasture-raised egg yolk
- 2 garlic cloves, chopped
- 1 tbsp fresh chopped parsley
- 1/4 cup extra virgin olive oil
- 1/4 cup macadamia nut oil
- 1 1/2 tbsp fresh lemon juice
- 1/2 tsp salt
- 4 turns freshly ground pepper
Instructions
- Combine the parsley, garlic, egg yolk, lemon juice, and salt & pepper in a food processer. Blenders can work too I hear, but the bottom of my Vitamix isn’t shallow enough.
- While the motor is still running, pour a thin stream of oil slowly so as to create a thick emulsion. Do not rush this step or else it will separate!
- Scrape the sides of the processor in order to blend all the chopped ingredients. You should have a thick creamy aioli when you’re done.
- This recipe can be kept in the fridge for a week, no longer.
The post Parsley Garlic Aioli appeared first on South Beach Primal.