The Grand Aioli
by Jeff Mosher
Served with Grilled Meats, Seafood, and Vegetables
3 egg yolks
1 whole egg
1-pint grapeseed oil or other neutral oil
1 t chopped garlic
Juice of 2 lemons
1 t sriracha
¼ t salt
Combine the egg yolk, whole, egg, garlic, lemon juice, sriracha, and a pinch of salt in a mixing bowl or food processor. Mix for 1 minute in the food processor or a couple of minutes with a whisk if doing by hand. Slowly drizzle in the grapeseed oil. An emulsion will form, as it becomes emulsified you can start adding the oil faster. If it becomes too thick add a few drops of water. Taste and adjust seasoning, adding more salt, lemon, or sriracha as desired.
Aioli is a very versatile sauce. It is a common sandwich component. We make this version that has a good hit of garlic and nice acidic punch from the lemon juice to accompany grilled steak, shrimp, and vegetables as we celebrate the end of the harvest season.
The 2015 Carneros red blend is a fruit-forward red wine with mellow tannins that pairs very nicely with the grilled meat, seafood, and vegetables. The aioli pulls it together by adding acid and a subtle hit of garlic and spice.