Aïoli loves to be spooned onto naked chicken breasts – Jenny Morris

Aïoli loves to be spooned onto naked chicken breasts – Jenny Morris
Jenny Morris

Fooding Around with Jenny Morris

All I want to do in this hot weather is eat salads and lots of vegetables, splashed with wonderful dressings, or served with delicious dips or topped with spoonfuls of Aïoli. I am totally addicted to Aïoli and ate bucketfuls of it while I was filming my Food Network series ‘Jenny Morris the Riviera in France’. It is wonderful served on naked chicken breasts, with fish or meat, vegetables and anything you like really.
Aioli is just like mayonnaise. It is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. Egg yolk is used as an emulsifier and it is very important to use fresh eggs. To test if your eggs are fresh, fill a bowl with water and place the eggs into the bowl. If they sink they are a fresh and if they float don’t use them as they are not fresh. It’s really very easy to make so why don’t you try your hand at it. You won’t stop making it once you started.
Let’s cook!

Homemade Aïoli
Aïoli is a great French classic. You can use this garlicky mayonnaise for almost anything. It is delicious served with potato wedges, as a base for Tatar sauce, stunning dressing for a potato salad, or dip for steam fresh asparagus – let your imagination run wild!

2 fat garlic cloves
2 fresh egg yolks
200ml sunflower oil
100ml extra virgin olive oil
Lemon juice, to taste
Salt, to taste
Freshly ground black pepper
Zest of a small, ripe lemon (optional)

Pound the garlic to a paste with a little salt; transfer to a clean bowl. Now whisk the egg yolks into the garlic paste. Add the oil slowly now, a drop at a time, until you have used up half the oil. Add a teaspoon of lemon juice and continue to add the remaining oil, in a slow, steady drizzle. Taste, adjust the seasoning, stir in the lemon zest if you are using it, and chill.
Tip: Use it up on the same day, because it is made with raw eggs!
Makes about 350ml
© Jenny Morris 2011-2015

Cheat’s lime and chilli aïoli
It doesn’t hurt to jazz up a commercial mayonnaise – so long as you use a good quality one. You can make it work as a topping or sauce for so many different dishes.

¾ cup really good quality mayonnaise
1 tablespoon finely grated lime rind
2 ½ tablespoons freshly squeezed lime juice
2 cloves garlic, mashed
1 small red chilli, diced
1 tablespoon freshly chopped coriander

Stir all the ingredient together till well combined and transfer to a pretty bowl.
Makes about 1 cup
© Jenny Morris 2011-2015

Chilli and garlic aïoli
Delicious on fish, potato wedges and poached chicken – actually, on almost everything!

1 cup homemade mayonnaise, or the best you can buy
3 cloves garlic, mashed to a paste
1 teaspoon lime zest
2 teaspoons ripe lemon zest
2 green chillies, finely chopped
1 tablespoon fresh lemon juice
Salt, to taste
Freshly ground black pepper

Mix all the ingredients together and chill for at least an hour before you need it – let those flavours become well acquainted. Use lavishly.
Tip: Always use ripe lemons; unripe lemons are bitter and will spoil your dish. Serves 4 – 6
© Jenny Morris 2011-2015