by fiveandspice
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jacqueline_willis's Testing Notes:
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Expand1 large clove of garlic, peeled Ask a question about this ingredient
1 pinch coarse salt Ask a question about this ingredient
2 oil packed anchovy fillets Ask a question about this ingredient
1 large egg yolk, at room temperature Ask a question about this ingredient
1 tablespoon lemon juice Ask a question about this ingredient
1/4 cup canola oil Ask a question about this ingredient
1/2 cup good quality olive oil Ask a question about this ingredient
Chop the garlic coarsely, then add a pinch of salt to it and smash it to a paste with a mortar and pestle. Coarsely chop the anchovies and mash those into a paste with the garlic.
Ask a question about this stepTransfer the garlic-anchovy mixture to a bowl. Add the lemon juice and egg yolk to the bowl and whisk well until blended.
Ask a question about this stepDrop by drop, start whisking in the canola oil (it helps to have someone else do the oil pouring - as demoed by Amanda), whisking vigorously to emulsify it.
Ask a question about this stepThen, start pouring in the olive oil in a very thin stream, whisking like mad all the while to keep everything emulsified. Whisk until all the oil is incorporated and the mixture is thick. If it is too thick, whisk in a tiny amount of water (or lemon juice), but use a gentle touch so you don't accidentally over-thin it.
Ask a question about this stepAdjust salt to taste (the anchovies are quite salty, so I find I don't really need much). Then use in any number of ways, but most especially go and make yourself a tomato sandwich (see below). The aioli will also keep for a week in the fridge.
Ask a question about this step1 generous slice of good multigrain bread Ask a question about this ingredient
2 tablespoons (use more or less to taste, I am a slatherer) of anchovy aioli Ask a question about this ingredient
1 medium perfectly ripened slicing tomato (whatever variety looks best and most perfect when you're buying - I wound up using a couple smaller campari tomatoes instead) Ask a question about this ingredient
1 teaspoon (a heaping one) of capers (the kind that come in brine, not salt) Ask a question about this ingredient
sea salt and freshly ground pepper Ask a question about this ingredient
Toast your piece of bread, then set it aside on a cooling rack. (I like my sandwiches open faced. If you prefer closed sandwiches, then simply toast two slices.)
Ask a question about this stepSlice your tomato into nice thick slices, about 1/4 inch.
Ask a question about this stepGenerously spread aioli all over one side of your bread slice. Then, layer on the tomato slices. Use as many as you can reasonably fit. Then, carefully sprinkle the capers on top. Sprinkle generously with salt and black pepper.
Ask a question about this stepEat - carefully! It's a bit of a mess. I just love messy sandwiches. Then, repeat frequently until your aioli is used up! :)
Ask a question about this stepI know the feeling! I'm too crazy busy to test anything this week too. But, I hope you get a chance to give it a try sometime!
I love tomatoes and just planted mine in the garden...I have a long time to wait to enjoy this sandwich. I love your use of anchovies.
It'll be worth the wait! :)
Oh the tomato sandwiiches, they are just so good. I think the anchovy aoli will be wonderful on this. Wonderful.
Yes! The tomato sandwiches are just sooo good! Hope you give anchovies a try with them!
I know it is delicious, because that taste is very familiar, and in my opinion only a tomato on a salty smooth base plus good bread, is able to satisfy my taste buds also ( and thinly sliced onion).
That what I always feel when I eat the Roe caviar spread-aioli since my childhood.
Oh! I bet roe caviar spread-aioli is amazing! Love the idea of thinly sliced onion too. In fact, I wonder about thinly sliced onions that have been quickly pickled, hmmmm.
Thanks! It's a favorite, and it really tastes like summer!
Me either! Though I also really don't want asparagus season to end ever. What a dilemma!
It's not cheating, it's better living through technology... ;-)
Oh YUM - my tomatoes are starting to roll in and i LOVE LOVE a good tomato sandwich ... I will try this, I think I have everything I need on hand. Looks like we will all have "aioli arm" by the end of the weekend!!!
If you do try it, let me know what you think! I'm already starting to have a cramped elbow! I think I might turn to the food processor method, here soon.
This sounds delicious! I'll have to try it when I get some good tomatoes.
Thank you! I hope you do. Tomatoes are not at their peak here yet, but I just couldn't stop myself from having one of these for lunch yesterday!
Thank you!
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
Oh this is right up my alley. I wish I could test it but I'm traveling all week.