Aioli, a process of emulsification of two substance that don’t want to mix but are forced to mix. For example oil is emulsified into lemon juice or vinegar, egg yolk and salt gradually forming to a thick creamy texture called mayonnaise.
However, these days Aioli is pretty much synonymous with mayonnaise -either homemade or store bought but flavoring with pretty much anything.
So today we are making a South Indian classic takkali Chutney into a Aioli.
INGREDIENTS:
1 medium sized ripped tomato or you may use sun-dried tomato in oil you may use 2/3 as the dried tomatoes have intense flavor.
2/3 pods of garlic
1/2 teaspoon chili Flakes
1/2 teaspoon no flavor oil.
2/3 tablespoons of store or homemade Mayo.
Method:
In a sauce pan add the oil and fry the chili flakes. we are infusing all our flavor into the oil. Now add the garlic pods and tomato And cover on a medium low flame making sure gar does not burn. Wait till the skin of the tomato has loosen and ready to peel off the skin. Continue cooking until there’s caramelization in the tomato and the garlic. Grind into a smooth paste. Allow it to cool. Mix it with Mayo.
I garnished with the leftover oil and I had saved some chili flakes for garnish.
you may enjoy this with pretty much anything.
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