This is a recipe fromone of my favourite Chefs Thoru Nakamura.
I am invited to a BBQ this afternoon and my standart marinated sweet corn is sitting in its Bourbon and dark brown sugar liquid fir more than 40 hours now. But I wanted to try this aioli the moment I read the recipe. The Parmesan rind was in the freezer, so no problem at all. I always keep the rind of this cheese for soups or stews.
The method to prepare the aioli is simple, but it needs a good amount of time to cool the oil down to room temperature. So plan ahead and choose a bit more then 2 hours.
Recipe for 4:
8 cloves of garlic and a single one for later
350 ml sunflower oil, 100 ml olive oil, 100 g Parmessn rind
4 egg yolks, 1 tsp Dijon mustard, 3 tbsp tarragon vinegar or chives flower vinegar, 1/2 lemon, 1/4 tsp cayenne pepper, pinch of salt, 3 stalks tarragon 1 stalk parsley
Peel the 8 garlic cloves and cut the Parmesan into 1 cm cubes. Put that in a small casserole and pour the oil mix on top. Bring to a boil at medium high heat and wait until the garlic gets a little brown.
Cut out a piece of parchment paper and set it as a lid on top of the oil. Reduce the heat and cook about 8 min until the garlic is soft. Drain the oil in a container and let it vool down to room temp. Save the garlic and put it in a high mixing jar and cool it down too.
Add egg yolks, mustard, salt and vinegar and take a stick blender and mash it very fine. Bit by bit pour in the oil and emulsify it. If you will need all the oil depends on the size of your egg yolks.
Season with lemon juice, grated raw garlic, cayenne pepper and maybe a little more vinegar. Chop the tarragon and parsley and stir it in.
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