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 butter. 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