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Aioli a la Naomi Pomeroy

This recipe crafts a classic, rich aioli inspired by Naomi Pomeroy. It involves emulsifying an egg with a blend of olive and neutral oils, brightened by lemon and seasoned with garlic and salt. The result is a versatile, creamy condiment, perfect for dipping, spreading, or accompanying various dishes.
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Servings: 8 people
Course: lunch/dinner
Cuisine: Mediterranean
Calories: 1983.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 egg
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup neutral oil such as canola or grapeseed
  • 1 1/2 teaspoons lemon juice mixed with 2 teaspoons room-temperature water
  • 1/2 teaspoon garlic paste
  • 1/4 to 1/2 teaspoons salt

Equipment

  • 1 Immersion Blender Alternatively, a food processor can be used.
  • 1 Measuring Cups and Spoons
  • 1 Tall, Narrow Container Ideal for immersion blending, such as a large measuring cup or wide-mouth jar.
  • 1 Small bowl For mixing lemon juice and water.
  • 1 Rubber Spatula For scraping and serving.

Method
 

  1. Ensure all ingredients, especially the egg and lemon-water mixture, are at room temperature.
  2. In a tall, narrow container (or food processor), combine the egg, lemon juice-water mixture, garlic paste, and initial salt.
  3. Blend these ingredients briefly until just combined.
  4. With the immersion blender running on low (or food processor), slowly begin to drizzle in the extra-virgin olive oil in a thin, steady stream.
  5. Continue to slowly drizzle in the neutral oil, maintaining a thin stream, until all oil is incorporated.
  6. Keep blending until the mixture is thick, emulsified, and creamy.
  7. Taste the aioli and adjust seasoning with additional salt or lemon juice as needed to balance the flavors.
  8. If the aioli is too thick, you can whisk in a tiny amount of additional room-temperature water, a teaspoon at a time, until desired consistency is reached.
  9. Transfer the finished aioli to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld and for it to firm up slightly.
  10. Serve chilled as a versatile condiment.

Notes

Achieving a stable emulsification is paramount. Ensure all ingredients, especially the egg and lemon water, are at room temperature; cold ingredients can cause the aioli to 'break'. Incorporating the oils very slowly, almost drop by drop initially, is critical for the emulsion to form. The blend of extra-virgin and neutral oils offers a balanced flavor – EVOO for character, neutral for a lighter body and consistency. Always taste and adjust seasoning with salt and extra lemon juice as needed, as acidity brightens the overall flavor. For a smoother texture, ensure your garlic is truly a paste, not just minced. If the aioli breaks, whisk in a teaspoon of hot water or start with a new egg yolk and slowly re-incorporate the broken aioli.