Octopus Anticucho (Bolivian Skewers) featuring Classic Aioli
Classic Aioli
INGREDIENTS
6 egg yolks
¼ cup lemon juice
¼ cup garlic, minced to a paste
2 cups extra virgin olive oil
2 cups neutral oil (such as grapeseed)
Salt to taste
This sous vide and grilled octopus might just be the single best bite of seafood in all of OKC. Slightly smokey and ever-so tender this octopus is skewered and grilled yakitori style, then served with a classic aioli and XO sauce.
METHOD
Add the yolks, garlic, lemon juice, and a pinch of salt to the bowl of a food processor.
Chef’s Notes: “Our goal is to emulsify the oil into the egg and lemon juice. To do this we must slowly drip oil into the mixture while whisking by hand or in a food processor.”
Start by adding 1-2 drops of oil at a time. You will begin to see the mixture absorbing the oil and thickening. As this happens, you can add the oil more liberally … but not too liberally. Once half of the oil is added, continue adding in increments.
Chef’s Notes: “At this point, the mixture may be very thick, if this happens, add a cube of ice. The water will help thin the mixture so you can continue on your oil pouring and the cold temp will help reinforce the emulsification.”