Bone Broth Garlic Aioli

 

1 whole egg

1 T. apple cider vinegar

2 egg yolks

1 T. Dijon mustard (choose one that uses apple cider vinegar, like 365 Everyday Value brand)

3 T. bone broth (neutral or lightly flavored)

1 tsp. sea salt or Himalayan salt

2 C. extra-virgin olive oil

Optional spices for flavor and balance of tastes:

1 tsp. thyme

1 tsp. basil

1 tsp. black pepper

2 large cloves garlic

 

Peel the garlic cloves and cut them in half lengthwise. Put garlic in a small saucepan, cover with cold water, and bring to a boil. Then discard the water and return garlic to the pan. Add about ¥2 C. of water to the saucepan with the parboiled garlic. Add the apple cider vinegar and a pinch of sea salt. Bring the water to a boil and add the whole egg. Allow the egg white to fully cook and the yolk to stay runny. This will take about a minute or two. Remove from heat and remove the egg and garlic with a slotted spoon, discarding the water. Put the cooked egg and garlic into your food processor with the S-blade or blender. Add the 2 egg yolks (discard the whites or save them for another recipe), the mustard, bone broth, and sea salt. Turn on the food processor or blender (low or medium speed for the blender). Take the olive oil and very slowly pour it in, so it’s dribbling slowly into the food processor or blender. This is key because if you pour too fast, the aioli will not thicken properly (emulsify). In order for emulsification to happen, time your pouring so that it takes 2 minutes to pour the olive oil slowly into the running food processor or blender. This is a good time to meditate, do your breathing exercises, or say your affirmations! The slow pouring is worth it. You should start to see the aioli thicken like mayonnaise or pudding. Once all the oil is slowly poured in and the aioli has thickened, turn off your food processor or blender and taste. If you’ve used a flavored broth, see if you like the flavor as is. If it needs a little more, consider adding some black pepper, dried basil, and/or dried thyme per the ingredients listed earlier under optional spices. You may also decide that you want a little more sea salt. Add the spices you want and blend thoroughly. Do not over-blend; just blend until all ingredients are mixed in.  Note: Sometimes when you first blend up aioli, you may detect a bitter taste from the garlic; this goes away after you refrigerate it for 24 hours. Some people like to remove the germ (center) of the garlic cloves to reduce the potential for bitterness. We haven’t seen this make a huge difference after the garlic has been boiled, so do what you feel is best based on your own tastes. (If, however, your garlic contains a green germ, you may want to remove it.)