I've been going back and forth with myself as to whether or not I wanted to post this recipe. Usually when I'm conflicted about a recipe, it's because, while it tasted delicious, the meatballs fell apart or it just wasn't very photogenic. In this case, however, the technique was brilliant but the taste wasn't quite what I wanted it to be.
That said, in the spirit of total honesty (and because this really was the best aioli-making technique I've ever used), I'm sharing it with you and am open to any suggestions from you, dear readers, as to how to make the taste as good as the technique.
So what's the trick, you ask? Using an Immersion Blender. I learned this from The 4-Hour Chef, a new "how-to cook" book that borders on the gimmicky but actually offers several excellent tips for "fancy chef tricks" that I'm more than happy to make use of. So enjoy! We had friends over for dinner and served it alongside far-more successful dishes: Roast Chicken, Roasted Potatoes and Chickpeas, Broccoli and Squash Medley and Steamed Artichokes. And white wine, of course, to wash it all down.
adapted from The 4-Hour Chef
- 1 egg yolk
- Juice from 1/2 lemon
- 1 tablespoon Dijon mustard
- 4 cloves garlic
- 1/2 teaspoon garlic parsley salt
- 1/2 cup grapeseed oil
- 1/4 cup safflower oil
- 1/2 cup extra-virgin olive oil
Place egg yolk, lemon, mustard, garlic and salt in a cup or mixing bowl (which you find easiest to use an immersion blender with). Mix well then, with the blender still on, pour in oils. That's it! The texture is amazingly creamy.