I was initially concerned that it did not need a sauce, especially since Fergus recommended serving that meal with a 'splash of stock', the liquid it was cooked in. An already very moist dish, then served with further liquid...I could not compute this decision, but I carried on.
Fergus made his regular push for immense amounts of garlic, in this case 20 cloves. I scaled this down to about 8-10 as that was all I had to spare and furthermore all I decided was necessary. I did not necessarily need to create the same amount of condiment as required by the recipe and I already know of its indifference to mammoth loads of the stuff.
I also adjusted the amount of oil as I did not require a final yield of two cups but I did keep 2 full egg yolks. In the end, as he mentions: "Aioli is aioli...it is strong, but that is its role in life". I grew to accept that after a few tastings, the acid in the lemon juice seems to have eventually dulled the overwhelming garlic.
Like so many things in the recipe this condiment was intended for, in time I grew to appreciate it.
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