For traditional aioli the garlic is ground in a mortar while adding small amounts of olive oil, leading to a smooth and very strong tasting aioli. More commonly, egg yolks, garlic and Dijon mustard (if adding this as a common variation on the basic aioli) are combined first with a whisk, then the oil and the lemon juice are added slowly with whisking to create the emulsion. The additions of the dissimilar ingredients must be slow to start and then can be faster once the initial emulsion has formed. Health concerns about the safety of raw egg yolks have many chefs starting with commercial mayonnaise, which is made from pasteurized egg yolks.
Tarragon Mustard Aioli
1/2 cup mayonnaise
3 fresh garlic cloves, minced
1 tablespoon finely chopped fresh tarragon
2 tablespoons Dijon Mustard
Salt and pepper to taste
•In a small bowl, combine all ingredients and mix well.
•Cover and refrigerate for 1 hour to blend the flavors. Serve chilled.
Note: You can serve your aioli after chilling it for about 30 minutes, but it's better if you allow several hours for the flavors to meld and mellow. May be made up to two days in advance.
Herb Seasoned Pork Tenderloin
1 pound pork tenderloin
3 tablespoons McCormick French Herb Roasting Rub
2 tablespoons fresh rosemary, chopped fine
1 tablespoon ground thyme
Pat tenderloins dry with a paper towel and place in baking dish coated with cooking spray.
Combine herbs and mix well. Set aside.
Drizzle pork with olive oil; spread herb mixture on pork making sure to coat it completely. Let it sit for several hours so that it can absorb the flavors.
Bake, uncovered, for about 35 to 45 minutes or until internal temperature is about 160°F.
Remove from oven. Slice and serve with the Tarragon Mustard Aioli.