If you go to the market in the beginning of May you will find a lot of green garlic. Buy some.
You can use regular one if you don't find any.
Get your stuff together. You just need a small pinch of the bread for the sauce
If you use a good olive oil it will turn out better
And the old half used lemon you have on your fridge
And fresh oregano if you feel like picking some leaves
Chop the sides of the garlic
You need one or two cloves. Depending on how much you like garlic
The rest put in a jar
With some fresh oregano. You can throw a lemon peel in there too
And olive oil. Save in the fridge until you ran out of it
Put the garlic in the blender
Bread. Soaked in milk or not. If you are using a yolk instead of bread add it after crushing the garlic
When it look like a paste squeeze a little lemon juice in there. Very slowly add the olive oil. While stirring
Mix mix mix. Slowly adding the olive oil. Starts to emulsify. Don't put too much or it will break.
You have aioli. If you used a yolk you will have a better yield
This is what you get using a yolk rather than bread.
Slice a piece of bread
Get a good grill pan or your cheap one on the fire. Make sure its on high.
Or use the toaster.
If You cant wait a few days to use that oil just go for it. Drizzle a good amount
Press without burning yourself. You don't need to use your hand.
Sneak peak. Take it out when it's just the way you like it.
Don't be cheap
If you don't like the taste of raw garlic, spread first and then grill it or put it in the oven
Pepper. Salt if necessary.
Fresh and dry oregano
Have a bite. It should make a crunchy sound
If you have any aioli left
Make a hole in the soft part.
Eat it like that. It's great
Until you eat everything.
With the rest of the garlic braid it like pigtails. And hang it. Same way grandma used to make.
- Garlic or green garlic
- Olive oil
New York, NY