By David Harbilas
Aioli is a very versatile sauce that seems to scare some people.
Perhaps the notion of using raw eggs as a base for a sauce is off-putting, or perhaps it’s the precarious process of making an emulsified sauce.
It really requires little effort and is a much more forgiving sauce than people realize, and it holds a little better when something else is pureed into it.
Roasted tomatoes give it a meaty, sweet flavor and a little more texture than a regular mayonnaise.
- 2 red globe tomatoes
- 1 tablespoon chopped rosemary
- 1 large clove of garlic, smashed
- Juice of Â½ lemon
- 2 egg yolks
- 1 Â½ cups olive oil
- 1 tablespoon Dijon mustard
- 1 large chicken breast, filleted and cut in half
- 2 bulkie rolls
- salt and pepper
- olive oil (to brush the chicken breasts with)
To prepare the tomatoes, preheat an oven to 300 degrees. Bring a small pot of water to a boil and cut an X in the bottom of each tomato. Add the tomatoes to the boiling water and cook for 30 seconds. Plunge the tomatoes into ice water to stop the cooking and loosen the skins. Peel the tomatoes, cut into quarters, and remove the center portion, including the seeds, to make 8 tomato “filets”.
Lay the tomatoes onto a sheet pan and drizzle with a little olive oil and season with salt and pepper. Roast the tomatoes for 1-1 Â½ hours, or until soft and slightly shriveled. Cool the tomatoes thoroughly. To make the aioli, combine the egg yolks with the lemon juice, garlic, Dijon, rosemary, and roasted tomatoes in a food processor. Blend the mixture and with the motor running drizzle in the olive oil to create an emulsified sauce.
For the chicken breasts, brush them with olive oil and season with salt and pepper and grill over high heat for 3-4 minutes on each side, or until the juices run clear from them when pierced with a knife tip. Spread some of the aioli onto the rolls and serve with the chicken breasts.