The wild garlic this year, was nature’s gift to us. It was not something that we had planted and stumbled across it while cleaning a little patch in our backyard. I was thrilled to have a supply of this fragrant allium at my disposal.
Green garlic, is so named because the green stalks of this wild garlic is used much like chives. I use it in lentils and recently made a homey chickpea dish with a generous amount of snipped garlic greens. The bulb can be used like white garlic, but does not have pods. The white bulbs also tend to be rather small. The recipe I have picked is my Lime and Green Garlic aioli. I am particularly pleased about this recipe, because this is one of my first attempts to make a spicy aioli from the scratch. I have to confess that we are quite hooked on to it. I also however, does a very good job of showcasing the simple delicate and potent flavor of the green garlic.
Lime and Green Garlic Aioli
An aioli is similar in concept to a mayonnaise, however it uses garlic (ail in Spanish) and olive oil. In this recipe I used extra-virgin olive oil and I loved the rich and bold taste and flavors. We ended up eating the sauce with shrimp cakes, the recipe for which I will share later and also sliced fresh radishes.
Makes ¾ cup aioli
1 egg (use pasteurized eggs only), bring the egg to room temperature
2 pods of garlic or 2 tablespoons chopped wild garlic whites
1/3 cup chopped wild garlic greens
2 tablespoons chopped basil, cilantro or mint or your favorite herb
1 green chili
½ teaspoon salt
¼ teaspoon mustard
½ teaspoon brown sugar
1 lime or lemon
1/2 cup extra virgin olive oil
Method of Preparation
1. Place egg in the blender, with the garlic pod and garlic greens.
2. Add in the chopped basil, cilantro or mint and the green chili.
3. Add in the salt, mustard, brown sugar pulse a few times.
4. Cut the lime or lemon and squeeze in the juice and blend till smooth.
5. Though the top of the blender, add in the oil about 1 teaspoon at a time and process until smooth. The mixture should turn thick and saucy when about ½ of the oil is used.
6. You can add about 2 spoons of oil at this time and mix until all the oil is used up.
7. Let the mixture rest for about 2-3 minutes and then serve immediately.
Now, if you are wondering what we are eating with the aioli, I shall tell you about them next week, when we talk about one of my favorite ingredients in the kitchen – Cilantro. I shall be talking about cilantro next week, please do tell me about this amazing herb and how you use it on facebook or on Small Bites.
Rinku Bhattacharya, is a daytime financial professional, who spends the rest of her time immersed in food. Rinku is the author of the blog, Cooking in Westchester, where she shares her life experiences, original recipes that combine Indian spices with produce from her backyard and local farmers markets. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative insticts flowing. Rinku has been teaching recreational cooking classes for the past six years, and has found her classes a great way to teach and learn.