tzakiel
Cook
- Joined
- Dec 31, 2008
- Messages
- 99
I tried to make Aioli recently and sure enough, it just came out like oil with garlic in it. I'm thinking it didn't emulsify. Here's the recipe I tried:
Aioli (Garlic Mayonnaise)
Notes:
A garlicky mayonnaise. Use on bread, sandwiches, veggies (asparagus works well) or fries.
Ingredients:
Directions:
Keeps for two days in the fridge.
Aioli (Garlic Mayonnaise)
Notes:
A garlicky mayonnaise. Use on bread, sandwiches, veggies (asparagus works well) or fries.
Ingredients:
- 4 garlic cloves, peeled and germ removed
- Sea salt (large grain)
- 1 cup extra virgin olive oil
- 1 egg yolk
- Food processor
Directions:
- Place garlic cloves, salt and half the olive oil in the food processor. Process for a few seconds.
- Add the yolk and mix well.
- With the machine running, drizzle in the rest of the oil and process until smooth.
Keeps for two days in the fridge.