Having fresh bread on hand is one my greatest wishes. I would just love if there was a stupendous bakery on the corner or if I simply didn’t get a C in chemistry and understand the finesse needed to make a good loaf of bread. I’m in need of a good bread making lesson(s). In any case, Whole Foods in La Jolla has been my go-to for fresh bread because I’m addicted to their ficelles and they don’t taste the same at any other location. This post is not about their ficelle recipe, actually the recipe I’m about to post contains another loaf that they sell and although very good not as good as the ficelle. End of subject.
I also recently started fudging aioli recipes because frankly I don’t feel like breaking out the food processor every time. Some of you are going to go wide eyed, roll your eyes, or just plain stop reading but just so you know, you’re right, it’s just one extra step to make aioli in a food processor. That step being to clean it. In any case, for those of you who don’t own a food processor and you don’t have Popeye’s forearms to whisk it together, this faux aioli option is pretty good. I wanted to make the aioli originally to be served with fries but I didn’t have potatoes to make homemade fries or feel like going to Trader Joe’s for their good enough frozen fries. As you can see, I was very lazy.
Faux Truffle Aioli
~big scoop of mayonnaise (too lazy to even measure)
~salt and pepper
~about a tsp of dijon mustard
~3-4 roasted garlic cloves
Basically this is a taste test recipe. You throw all of this in a bowl (since we’re not using a food processor and all) and mix it well. Stick your finger in it and taste it. Too mayo-y? Add more lemon juice and/or oil. A little dull? Then a pinch more of salt. Don’t add more mayo unless you plan on making a larger batch. Boom! Faux Truffle Aioli for your burgers, fries, or even your breakfast toast like below:
|just a little egg toast|| |
- 2 slices of hearty bread
- handful of grated Swiss and Gruyere cheese blended
- 1 heirloom tomato chopped*
- 2 handfuls of fresh spinach
- 2 substantial spoonfuls of truffle aioli
- 2 eggs
- olive oil
- Drizzle olive oil over two slices of bread followed by an even helping of the grated cheese blend.
- Stick under the broiler until crusts brown and cheese bubbles. Plate.
- Stagger a handful of spinach and half of the chopped tomato next to each toast.
- Drizzle the aioli over the spinach and tomato.
- Fry up the eggs.
- Place one egg on each bed of spinach.
- Garnish with freshly cracked pepper.