Sungold Field Days 2010

After a great day at The Sungold Field Days in Alansford there were a few requests for the aioli that garnished the lamb stew.

Aioli translates pretty much exactly as Garlic and Oil. There are a couple of variations you can make and which one you choose depends on it's purpose. As an aside I must say though that of all the culinary dishes or condiments that cop a little bastardisation aioli is probably the greatest victim. To often what is called 'something' aioli like dill aioli or lemon aioli is really just a flavoured mayonnaise - which is I think it should just be called.

Anyway the two principal variations on aioli are one is a mayonnaise like egg yolk based sauce and the other is just pounded garlic, salt and oil. The mayonnaise one has less of the intense garlic bite and is creamier. This style is best for everyday use with dishes such as fish & chips, stews, sandwiches and one of my favourite dishes to cook 'La Bouride'. La Bouride is a fish stew where seafood is poached in an anise infused fish stock then the liquid is strained off and thickened by pouring hot onto a fresh aioli. The sauce made develops the most unbelievable silky cream texture with an amazing richness. A rough recipe is to poach a fillet of white fish like blue eye or harpuka along with whole pieces of crab, some prawns, a cutlet of another more flavoursome fish such as trevally in about a litre of fish stock with star anise, bay leaves and thyme then spoon the seafood into the serving bowl with some boiled peeled potatoes. Pour the hot stock onto about 200ml of fresh aioli in a food processor on high then onto the seafood and potatoes.

The other style aioli is an intense garlic paste made by crushing garlic and salt in a mortar and pestle then stirring in some oil. This is good for serving with grilled meats. A handy rule would be to use this style for hardcore traditional European food and the egg based for modern trendy Australian food.

Creamy Aioli
Dived the quanties evenly for smaller recipe but don't make less than a three or four egg yolk. It will last in your fridge for at least a week anyway.

12 egg yolks
2 heaped teaspoons of crushed garlic (never use the bought stuff in anything ever)
1 tsp salt
800ml-1000ml Oil (use 1/4 Extra Virgin Olive Oil, 3/4 Veg or Canola)
Juice of 1 ripe lemon

Using a whisk mix egg yolks and garlic in a bowl. When combined slowly add the oil while constantly whisking. When all the oil is incorporated add the lemon juice. The mixture should be thick enough it stays in the bowl when upturned.

Cheers and I hope this helps.