Garlic-y Atomic Goodness

Garlic is one of those things that is thoroughly enjoyable and supremely upsetting all at the same time. I generally try to avoid the stuff because I’d rather be unapproachable due to my dour disposition rather because of an unbearable stench. I mean who knew it was a bad idea to have the garlic chicken dish at the Thai restaurant during a work lunch? However, when I decide to indulge I go all the way. So when we saw this recipe of a garlic aioli we knew we had to try it.

Making your own mayonnaise is a surprisingly simple endeavor with few ingredients and the results are very impressive. This recipe involves the extra step of mashing the garlic cloves in the with the regular mayonnaise process. All during the concoction of this spread the smell was amazing.

If we were to make this again we would probably try roasting the garlic cloves prior to using them so as to take some of the edge off. Despite being delicious this cooking adventure left us reeking of garlic for the next day or two thanks to the raw garlic. The final product was smooth with a very nice yellow hue and once again that smell was worth the price of admission. We paired the aioli with some baked potato wedges (and really by the end of the night I was eating this stuff with a spoon).


Even that night we pretty much were unable to taste anything but garlic and in an effort to assuage our garlic-y burning we turned to the the all-wise internet. The internet oracle suggested many things, but we decided to try their suggestion of eating parsley. As with most things on the internet, it may have worked….. and it may not have.


Sauce Aioli (Provencal Garlic Mayonnaise)
Recipe type: Sauce
Serves: About 2 cups
  • 1 slice stale homemade-type bread
  • 3 TB milk or wine vinegar
  • A heavy bowl or mortar
  • A wooden pestle
  • 4 to 8 cloves mashed garlic
  • 1 egg yolk
  • ¼ tsp salt
  • 1½ cups good olive oil
  • A wire whip
  • 3 to 4 TB boiling water or fish stock
  • 2 to 3 TB Lemon Juice
  1. Remove crusts and break the bread into a small bowl. Stir in the milk or vinegar and let the bread soak for 5 to 10 minutes into a soft pulp. Twist the bread into a ball in the corner of a towel to extract the liquid.
  2. Place the bread and garlic in the bowl and pound with pestle for at least 5 minutes to mash the garlic and bread into a very, very smooth paste.
  3. Pound in the egg yolk and salt until the mixture is thick and sticky.
  4. Then, drop by drop, pound and blend in the olive oil. When the sauce has thickened into a heavy cream, you may switch from a pestle to a wire whip and add the oil a little bit faster. Thin out the sauce as necessary with drops of water or stock, and lemon juice. Sauce should remain quite heavy, so it holds its shape in a spoon.
  5. Correct seasoning.