Wolfgang Puck BIBC1050 - Manual (Page 8)

14
Aioli
This classic Provençal mayonnaise takes its name from the French
word for its key ingredient, garlic. If you have health concerns about
making mayonnaise from raw eggs, consider this statement from the
American Egg Board: “There have been warnings against consuming
raw or lightly cooked eggs on the grounds that the egg may be
contaminated with Salmonella, a bacteria responsible for a type of
foodborne illness. Healthy people need to remember that there is
a very small risk and treat eggs and other raw animal foods
accordingly. Use only properly refrigerated, clean, sound-shelled,
fresh, grade AA or A eggs. Avoid mixing yolks and whites with the
shell.” Alternatively, start with about 1 1/2 cups of good-quality
bottled mayonnaise and blend into it pureed garlic, Dijon mustard,
and lemon juice.
Makes about 2 cups
INGREDIENTS
1 tablespoon chopped garlic
1/4 cup chopped basil
2 extra-large raw egg yolks
Salt
Freshly ground white pepper
1 tablespoon Dijon mustard
1 1/2 to 2 cups safflower oil
1 tablespoon lemon juice
METHOD
1 Combine all ingredients in a tall, narrow container and blend using
High Speed.
Recipe courtesy Wolfgang Puck
13
Appetizers to Main Dishes
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