Mad Delicious Aioli

Name: Mad Delicious Aioli
Ingredients: 2 cups plus 3 tablespoons water, divided (To blanch the garlic and to thin the viscosity of the avocado a bit.); 5 garlic cloves, peeled (It's a garlic mayonnaise. Omit it and then call it something else.); 13 cup Mad X (page 81) (So you can stabilize the emulsion. It'll keep for up to a week in the fridge.); 1/2 ripe peeled avocado (It has to be ripe. This is the body of the sauce. If it's the slightest bit firm, the whole thing won't work. I promise.); 14 teaspoon kosher salt (So you can eat it from the spoon.); 1/4 cup olive oil, a strong one (To strong-arm the avocado and provide the necessary flavor)

6 ingredients

11 steps

Ingredients

2 cups plus 3 tablespoons water, divided (To blanch the garlic and to thin the viscosity of the avocado a bit.)
5 garlic cloves, peeled (It's a garlic mayonnaise. Omit it and then call it something else.)
13 cup Mad X (page 81) (So you can stabilize the emulsion. It'll keep for up to a week in the fridge.)
1/2 ripe peeled avocado (It has to be ripe. This is the body of the sauce. If it's the slightest bit firm, the whole thing won't work. I promise.)
14 teaspoon kosher salt (So you can eat it from the spoon.)
1/4 cup olive oil, a strong one (To strong-arm the avocado and provide the necessary flavor)

Directions

1

Bring 2 cups water to a boil in a small saucepan.
2

Add garlic;cook 1 minute.
3

Remove garlic; cool.
4

Discard cooking liquid.
5

Blanching the garlic takes out some of the bite, and allows for a much more versatile sauce.
6

It'll be more even in texture, too.
7

In a mini food processor (a must have, or you'll need to scale up the recipe to fi t your device), combine the 3 tablespoons water, garlic, Mad X, avocado, and salt.
8

Process on high speed, scraping down the sides periodically, until the mixture is uniform and smooth.
9

Before adding the olive oil, be sure that the mixture is scraped down fully and that the mixture is sufficiently mounded near the center of the blade to catch.
10

While the blade is running, drizzle in the olive oil until the mixture is fully uniform, with no oil pockets visible.
11

Transfer to a small plastic or glass container, cover, and refrigerate until ready to use.