As a beloved regular at the Aptos Farmers Market, Nadine Frush is often seen filling her basket with produce from her favorite local farmers. She grew up learning to cook from her French mother, who instilled in her a deep love for simple, flavorful food made from fresh ingredients.
One of Nadine’s kitchen staples is her classic garlic aioli — a creamy, garlicky sauce inspired by a recipe from New Recipes for the Cuisinart by James Beard and Carl Jerome. Similar to mayonnaise but infused with fresh garlic, this aioli is rich, silky, and versatile. It’s wonderful with crispy calamari, shrimp, crab, boiled potatoes, homemade fries, or a platter of colorful crudités.
INGREDIENTS:
1 large egg
1 teaspoon white vinegar or lemon juice
1 teaspoon salt
¼ teaspoon black pepper
1½ cups peanut oil*
1 clove garlic, peeled and finely minced
*Nadine notes that in her region of France, aioli is traditionally made with peanut oil. If unavailable, use 1 cup canola oil and 1/2 cup light olive oil. Avoid using all extra-virgin olive oil, which can overpower the flavor.
Optional flavor variations:
8 anchovy fillets
¼ cup Dijon mustard
6 spinach leaves
6 parsley sprigs
4 green onions, cut up
4 sprigs tarragon
2 sprigs dill
METHOD:
In a food processor fitted with the metal blade, combine the egg, vinegar (or lemon juice), salt, and pepper. Pulse twice, then let the mixture sit for 5 minutes to help it emulsify.
Process until the mixture is smooth, then — with the machine running — slowly drizzle in the oil in a very thin stream. Once the sauce begins to thicken (about two-thirds of the way through), you can add the remaining oil more quickly.
Once the aioli is creamy and thick, add the minced garlic (and any optional flavorings) and process just until incorporated.
Taste and adjust seasoning as desired. Transfer to a clean container and refrigerate immediately. The aioli will keep for up to one week.
SERVING SUGGESTIONS:
-
Serve with crispy calamari, shrimp, or crab
-
Pair with boiled potatoes, homemade fries, or crudités
-
Spread on sandwiches or grilled fish for a flavorful kick
VIDEO:
Here’s a video tutorial for making aioli without a food processor. It’s a slightly different recipe, but the method is worth learning.
