This roasted garlic aïoli served with artichokes was definitely “farm to table”, since we actually went to the farm for the garlic and artichokes and brought them home to our table.
Table of contents
Villefranche sur Mer
INSPIRED BY TRAVELING IN THE SOUTH OF FRANCE
In the south of France, in the small town of Villefranche-sur-Mer, we found a restaurant with local cuisine. We were served a variety of vegetables that came with aïoli. This is a garlic sauce that was originally made by pounding garlic and salt into a paste in a mortar with a pestle and slowly adding olive oil until it became a sauce. We heard that doing it properly was a bit difficult. A mortar and pestle is used because fresh garlic that is cut with a knife or the blades of a blender tastes different and can be bitter. The blades also seem to make the olive oil taste different. The restaurant in Villefranche-sur-Mer had added an egg yolk as an emulsifier, which made it richer tasting and also easier to keep in suspension. This is not the original method, but it is traditional for this area.
Villefranche sur mer France
FARM TO TABLE WITH ARTICHOKES AND GARLIC TO MAKE ROASTED GARLIC AÏOLI
Back in California, we made our own version of aïoli to serve with artichokes. We drove up the coast one afternoon and stopped at a farm stand in an artichoke field to get true ”farm to table” artichokes and garlic. Most of the artichokes grown in the United States come from Monterey and Santa Cruz where the climate is similar to the areas around the Mediterranean. These were from the cliffs overlooking the Pacific ocean above Santa Cruz.
artichokes growing near Santa Cruz
Artichokes at farm stand
roasted garlic aïoli recipe
ROASTED GARLIC AÏOLI
We steamed the artichokes and made a roasted garlic aïoli.
Instead of making authentic aïoli, we made some changes so we could use an immersion blender. This made it possible to make the sauce in two easy minutes instead of 30 minutes of laborious effort. This could also be done with a blender.
homemade roasted garlic aioli made with an immersion blender
First, we used roasted garlic instead of fresh garlic. It has a wonderful rich taste without the garlic bite. Then, we used avocado oil instead of olive oil to avoid any bitterness. So, this is definitely not authentic aïoli. Next, we made it similar to mayonnaise by adding an egg and lemon juice. For some reason, a whole egg, instead of just the yolk, works better when using an immersion blender. It was also important to have all the ingredients at room temperature.
Making it right in the wide mouth jar we would store it in made it even more convenient. Added a tag and it was ready to store.
Jar, tag and immersion blender
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roasted garlic aioli recipe
Equipment
- immersion blender This could also be made in a blender
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 1 Pasteurized Egg
- 1 Tablespoon fresh lemon juice
- 1/4 Tsp Diamond Crystal kosher salt
- 4 to 6 Cloves roasted garlic
- 1 Cup Avocado oil
Instructions
- Gather all the ingredients and let them come to room temperature.
- Measure the ingredients into a wide mouth jar just large enough to get the immersion blender head in.
- Let the egg yolk settle to the bottom. Submerge the head of the immersion blender until it rests on the bottom of the jar. Holding it on the bottom, blend the mixture on low until it becomes an emulsion. Tilt the head of the blender or raise it up to incorporate all the oil. This should take a minute or two.
- Store in the refrigerator for up to a week.
Nutrition
WHY THIS RECIPE IS SUSTAINABLE:
Check out the chart on the blog post to see how food choices affect climate change. This recipe uses responsible brands and items that are lower on the chart and the production creates less greenhouse gas.
Photos by Tony Fitzgerald Photography