Aioli | Two Ways

- Amanda

If there is one sauce that can help you sail through summer lunches and patio dinners, it's aioli. If you've never made it, you'll be relieved by how easy it is -- get out your whisk and you're half way there.

The following are two versions. The Old Bay Aioli is handy for all fish and shellfish -- i.e. grilled fish, fried calamari, and boiled crab. You can also serve the Preserved Lemon Aioli with any seafood; otherwise, whip up some to go with grilled lamb chops, a burger, roasted vegetables, or a chicken salad. And if you want a plain aioli, then just leave out the preserved lemon in the Preserved Lemon Aioli recipe, and you'll be all set.

Before you get started, here are my Aioli Cardinal Rules:

• • Let your egg come to room temperature.
• • Find a friend/spouse/child to pour in the oil as you whisk.
• • Don't wimp out on the whisking: count it as exercise!
• • If your aioli breaks, stop what you're doing. Start a new aioli and whisk the broken aioli into it.
  
• • I mix canola and olive oil because I find all-olive-oil aioli overpowering.
• • Always taste aioli at the end and adjust the acid and salt.
• • If your aioli is too thick, add a little water to thin it. If it's too thin, you're stuck with it but it will still taste great!
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Old Bay Aioli

Makes about 1 cup

• 1 large egg yolk
• 1 tablespoon cider vinegar, plus more to taste
• 1 garlic clove, mashed
• Salt
• 3/4 cup canola oil
• 1/4 cup olive oil
• 1 teaspoon Old Bay seasoning
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See the full recipe (and save and print it) here.

Preserved Lemon Aioli

Makes about 1 cup

• 1 large egg yolk
• 1/2 tablespoon lemon juice, plus more if desired
• 1 garlic clove, mashed
• Salt
• 5 ounces canola oil
• 1/4 cup olive oil
• 1 to 2 tablespoons finely chopped preserved lemon
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See the full recipe (and save and print it) here.