- The Washington Times - Wednesday, May 20, 2009

In our busy world, home cooks clamor for recipes that are quick and uncomplicated. We’ve lost touch with made-from-scratch sauces, but many of these sauces are fast and easy to assemble.

Homemade mayonnaise, an emulsified sauce made with eggs, oil, lemon juice or vinegar, plus seasonings, is far superior in taste to store-bought varieties, which also often contain sweeteners.

It is easy to make in a food processor. This mayo will keep in the fridge for up to three days, so it’s a great make-ahead sauce to use when entertaining. In today’s recipe, I add minced garlic to classic mayo to make aioli, a garlic-infused sauce wonderful on grilled flank steaks.

Pepper-coated flank steaks with aioli

Makes 6 servings.


3 medium cloves garlic, peeled and finely chopped

1/2 teaspoon kosher salt

2 large egg yolks plus 1 large whole egg (see note)

2 tablespoons plus 1 teaspoon lemon juice

Generous pinch of cayenne pepper

3/4 cup olive oil

3/4 cup canola or vegetable oil


Two 1 1/2 pound flank steaks, trimmed of excess fat, 1/2 to 3/4 inch thick

4 teaspoons coarsely crushed black peppercorns

1 1/2 teaspoons dried thyme leaves

1 teaspoon kosher salt

Olive or vegetable oil for greasing grill rack

4 teaspoons chopped flat leaf parsley

Mash garlic and salt together in a small bowl so that it resembles a coarse paste.

Place egg yolks, whole egg, lemon juice and cayenne in the bowl of a food processor. Process several seconds until all the ingredients are well blended. Combine the oils in a measuring cup with a spout. With processor running, slowly add oil in a very thin stream through the feed tube (there should be a small hole in the bottom that will dispense the oil in a thin stream) until all oil has been added and mixture is thick and smooth. Add garlic and puree several seconds. Place mayonnaise in a nonreactive serving bowl. (Mayonnaise can be prepared three days ahead; keep covered and refrigerated.) Makes 2 cups.

Pat the steaks dry with paper towels. Mix together pepper, dried thyme and salt in a small bowl, then rub mixture on each side of the two steaks. Oil a grill rack and arrange it 4 to 5 inches from heat source. Prepare grill for a hot fire (high temperature). When hot, grill steaks 6 to 7 minutes per side or until steaks are medium rare when pierced with a knife. Cooking time can vary depending on type of grill and intensity of heat.

When done, remove meat to a chopping board to rest 5 minutes. Then cut steaks on the diagonal against the grain into 1/4-inch-thick slices. Sprinkle steak slices with parsley and serve with dollops of aioli.


Sign up for Daily Newsletters

Copyright © 2019 The Washington Times, LLC. Click here for reprint permission.

The Washington Times Comment Policy

The Washington Times welcomes your comments on Spot.im, our third-party provider. Please read our Comment Policy before commenting.


Click to Read More and View Comments

Click to Hide