Savor the Flavors of Fall: Aioli


| October/November 2007



Makes about 1¼ cups

This fresh, garlicky version of mayonnaise makes an ideal accompaniment for crispy sage leaves, fish or other simple cooked foods. If possible, make aioli a day or two before using to allow flavors to blend. Note: To help prevent separation, have ingredients and tools at room temperature.

• 1  egg
• 4  garlic cloves, peeled
• 1  teaspoon Dijon mustard
• 1  tablespoon plus 2 teaspoons lemon juice
• 1  cup extra virgin olive or vegetable oil
• Salt and pepper
• ⅔ cup sugar
• ½ cup water
• 1 quart pomegranate juice

In a medium saucepan, combine sugar and water. Stir over medium heat until sugar dissolves. Bring to a boil to reduce liquid to about 1/3 cup, then remove from heat to cool completely. Stir in pomegranate juice. Chill the liquid for about 2 hours in refrigerator. Transfer to ice cream maker and process according to manufacturer’s directions. Freeze in a covered container until firm. Serve on a chilled plate or in chilled glasses, garnished with mint sprigs and, if available, pomegranate seeds.





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