The Cocktail Diaries: Champagne Limoncello Sorbet Cocktail with Sorbabes
Heat wave, schmeat wave. I've got you covered.
You may recall this aioli from my homemade hamburger buns photo, in which it slyly dripped down the side of my cute little burger. That was a happy accident for my photo, and a happy totally-on-purpose for my taste buds. I love aioli on a burger, but it’s also a great dipping sauce for the fries you have with it. Aioli is basically mayo with lemon and garlic, so you can use it interchangeably.
Here’s what you need:
You can do this either by hand or with a food processor.
Either way, start by smashing the garlic cloves into a paste – you can do this on a cutting board with the side of a knife if you want, but the best way is with a mortar and pestle. I don’t use ours very often, but I liked the way that it liberated all of the delicious juice in the garlic.
If you are using a food processor, add the garlic and yolks to the bowl of the food processor and turn on. Add olive oil in a slow drip through the lid. Continue mixing until all of the oil has been worked in and the mixture has emulsified.
If mixing by hand, add the garlic and yolks to a bowl with high sides. Whisk to break up the yolks, and add just a little bit of oil as you begin to whisk. Once the little bit of oil and yolks have emulsified, you can continue to add the olive oil in a slow stream as you mix. Just make sure that you are mixing well and that it is incorporated fully enough that the yolk and oil do not separate.
Add the lemon juice and salt at the end for both methods, and continue to whisk like mad/run the food processor until fully incorporated.