One of my favorite cookbooks is called Fanny at Chez Panisse, by Alice Waters. It is actually the only Alice Waters cookbook that I own, and it was my introduction to her as a chef/food activist. The book was originally given to my little sister Jesslyn for Christmas a few years ago, but I ended up using it more than she did. The first roast chicken recipe I ever made was from this cookbook. I made it with roast potatoes and this aioli.
Last week I was at my mother’s house and I went through her bookshelves and grabbed back my childhood cookbooks. Fanny at Chez Panisse was one of them, and I thought I would share this recipe with you because it has so many good memories for me. Aside from that, it is totally delicious. I use it to dip roast potatoes and chicken into, but it would also make an awesome sandwich spread. In fact, tonight I made roast chicken and potatoes with this aioli on the side, and I plan on making sandwiches with the leftovers tommorrow. Mmmm.
1 egg, yolk and white separated.
1 C olive oil
1 clove of garlic, or more if you prefer. I used around 3.
Salt and pepper
1/2 tsp lemon
First, smush up the garlic with the flat of a knife and chop it very finely. Add it to a bowl with just the egg yolk.
Get your cup of olive oil, and make sure you have it in a container with a spout.
Slowly whisk the olive oil into the yolk, about 1 TB at a time, making sure to fully incorporate the oil into the yolk each time.
Once you have added about half of the oil, add a splash of water, whisk to combine, and continue adding the oil. At this point you can add a little bit more oil each time because the mix will be generally cohesive.
Once you have added all of the oil, add the lemon and salt and pepper to taste.
Serve with whatever you feel like! It is best eaten the same day, but it will keep in the fridge for a few days, too.