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Chapter: Salad Dressings, Mayonnaise, Pesto and Sauces for Fruit
Section: Making Mayonnaise (Oil and Egg Based)
Recipe: Commenting on Garlic Mayonnaise (Aioli)

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Commenting on Garlic Mayonnaise (Aioli)
I make aioli quite often. It is delicious for cold dishes, with cold fish 
or shrimp or cold meat - accompanied with raw vegetables/salad. Aioli is 
also good with warm boiled artichokes.

Note that aioli should have a very thick consistency - almost like warm
If you prefer a thinner consistency, add a very little water or lemon juice
to the thick aioli after it is mixed.

The mixture sometimes (often :-) curdle if adding the oil to quickly.
However it is easy to remedy, by starting all over with a new egg yolk -
using the curdled mass instead of pure olive oil - and then continue adding
the pure oil.

By Erik Fridén. Posted to the PaleoRecipe Mailing List, June 2003
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