Ohhhh, friends….do we need to talk. I just discovered how to make Aioli. If you’ve never heard of aioli, it’s essentially a really easy, made at home, mayonnaise like sauce. If you’re like me, and not a mayonnaise person, I was slightly skeptical about trying this recipe. I honestly expected to throw it in the trash shortly after tasting it. Well, as it turns out, I’m a BIG aioli fan and I think you will be too.
You may be like me, in the sense that, if you see a recipe and it has a fancy name, you assume the technique will border a skill level above what you’re used to or willing to attempt. This happens to me all the time. However, I’ve learned that fancy food words are code for, “we’re trying to trick you, this is so easy, a monkey could do it.” Making this particular recipe is as difficult as turning on a blender and adding ingredients. See what I mean? So easy, a monkey could do it. It seems fancy to anyone you serve it to, and you turn out looking like a kitchen genius.
The great thing about this sauce, is that you can serve it on ANYTHING. I made it to serve with the turnip fries, but you could use it as a dipping sauce for veggies, top a grilled steak or piece of chicken with it, or put a dollop on crab cakes or any kind of seafood you like. The other great thing, is that you can flavor it with essentially anything under the sun. You would just make the basic sauce of eggs, olive oil, lemon juice and salt and then add the flavor of your choice, which could be anything from fresh herbs, to hot sauces or roasted garlic, just to name a few. Definitely give this a whirl sometime. Pun intended.;)
Herbed Turnip “Fries” with Truffle Aioli
- 2 large turnips, washed, peeled and cut into wedges
- 2 Tbsp of olive oil
- 1/4 cup grated Parmesan cheese
- 2 Tsp of Italian seasoning blend
- 1/2 tsp salt and pepper
- Truffle Aioli
- Makes about 1 1/2 cups
- 2 egg yolks
- 1 whole egg
- 1 1 /2 cups of good olive oil
- juice of 1/2 lemon
- 1/4 tsp of salt and pepper
- 5-6 tsp of truffle oil
To make the turnip fries, wash, peel and cut the turnips in wedges. In a small bowl, combine the Parmesan cheese, Italian seasoning blend, salt and pepper. Place the cut turnips in another bowl. Toss the turnips with the 2 tablespoons of olive oil and coat them well. Sprinkle half the cheese and spice mixture over the turnips, tossing again to coat the turnips. Sprinkle the remaining mixture over the turnips, tossing to coat again.
Lightly grease a baking sheet with a teaspoon or so of olive oil, rubbing it all over the pan. Spread out the herbed turnips on the pan and bake in a 350 oven for about 30 minutes.
To make the aioli, add the egg yolks and egg to a blender. Blend for about 1 minute. While the blender is still on, add the lemon juice, salt and pepper. While the blender continues to blend, very slowly pour in the olive oil in a steady stream. It should take you about a full minute to pour all of the oil in the blender. Let the mixture continue to blend and then add the truffle oil, blending for about 30 seconds longer. While the mixture is blending the consistency will go from fairly liquid to a thick sauce. Keep refrigerated until ready to use.
*If truffle oil is hard to find in your area, or doesn’t suit your taste, you can sub roasted garlic into the aioli to flavor it. Just add 3 Tbp to the sauce for the final blend.
*If you’re worried about using uncooked eggs in this recipe, don’t worry. That’s what the lemon juice is for. Lemon juice serves as a natural acid, that essentially “cooks” raw ingredients.
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