Brian's Photo Blog — Article 469
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Homemade Duck Egg Aioli Sauce
Friday 18 September 2015   —   Category: Cooking & Food
Over the past months as I have been discovering the many restaurants of Portland, Oregon, via their Web sites and menus, I have noticed some items they have in common, which seem to be trendy. One of them is aioli — a type of garlic mayonnaise sauce. Since I had never had it before, or even heard of it, I thought it would be fun to try to make some at home.

Around the time I had this idea, I was also in the middle of eating adventurously with duck eggs. It didn’t take too much imagination to see that it would be easy to combine the two culinary projects into a single eggs-periment.

Aioli is traditionally made in a mortar and pestle. Being a great fan of Fiddler on the Roof from childhood, who am I to argue with Tradition? Besides, what gourmet chef wannabe is fully equipped without a mortar and pestle?
The granite mortar and pestle I bought recently on is pretty mas­sive.

The mortar (bowl) weighs just under 5½ pounds. It has an outer diameter of 5½ inches and is 4 inches tall. It has an inner diameter of 3¾ inches and is 2½ inches deep.

The pestle weighs 14 ounces, is 5½ inch­es long and has a maximum diameter of 1½ inches.

Together, they weigh 6¼ pounds — do not drop it on your foot!
I used my new mortar and pestle for the first time to crush a few cloves of garlic for the sauce. It did a smashing job smashing the garlic! But I was shocked to see that for some reason, the granite turned the garlic a strange pale-​green color. Not an auspicious start!
All ready to make the aioli sauce. Clock­wise from the left: the crushed garlic I mentioned above; the yolk of a duck egg; some light olive oil; a half-​teaspoon measure for adding the oil little by little; and last but not least, a small six-​inch metal whisk in the mortar.
I added a quarter-​cup of light olive oil and a quarter-​cup of extra-​virgin olive oil to the duck egg yolk, half-​teaspoon by half-​teaspoon, whisking all the while. After adding the crushed garlic, a half-​teaspoon of Dijon mustard, a teaspoon each of lemon juice and white wine, as well as a sprinkling of salt, my home­made aioli sauce was finished.
The aioli sauce transferred to a glass bowl. I had modified the recipe I found online by using extra-​virgin olive oil, and by adding more garlic, because I thought I knew better. I should not have been surprised, therefore, to find that it was really strong (too much garlic!), and that it had a strong olive-​oil taste. So much for the superior knowledge of the gourmet chef wannabe! Live and learn!
A platter of various raw meats, ready to be cooked on a raclette grill or a Himalayan salt cooking tile. Clockwise from the left: Pacific cod, beef filet, turkey breast, linguiça, chicken breast, and pork fillet, with raw shrimp in the center. Looks like meat’s back on the menu, boys!

The day after I made the aioli sauce, the family celebrated my wife’s birthday with this meat platter, rice and veggies for lunch. The aioli sauce was excellent on the grilled meat!
Eating adventurously continues next time as I make oven duck eggs with olive oil and roasted garlic.
Brian's Photo Blog — Article 469
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