Steve Hutchison (foomf) wrote,
Steve Hutchison

  • Mood:


It is entirely possible to make aioli with too much garlic.

* 1 egg or egg substitute to equal 1 egg
* 1 scant teaspoon prepared mustard
* cayenne pepper, optional
* 1/4 teaspoon salt
* 1 cup Canola oil
* 3 teaspoons fresh lemon juice

Put the egg or egg substitute, mustard, cayenne pepper (if using), and salt in a blender; blend at high speed for about 20 seconds. Gradually add the oil through the top of the blender, while blending, in droplets at first, blending until all the oil has been blended with the egg and mayonnaise is thick and creamy. Blend in lemon juice just until mixed.

Basic recipe for mayo. Add 4 cloves of fresh garlic, and if you're an idiot like me, add another tablespoon of jarred chopped garlic. Replace the Canola with Extra-Virgin Olive Oil. Substitute ground black pepper for optional cayenne. Using my stick blender, the garlic and egg and mustard and salt and pepper were turned into a shallow liquidy slurry. The first tablespoon of oil just got frothy. SUDDENLY, after I added the next teaspoon, it CLUMPED into a solid-ish blob of fatty goodness. And continued to absorb the remainder of the cup of oil. And the three teaspoons of (not fresh) lime juice. I had to add about four tablespoons of white vinegar at the end because it was really kind of bitter from the garlic and needed the vinegar to offset.

Now, a CONTROLLED portion of that will go on top of the fresh asparagus I just cooked.

Le oinque.

edit to add: Too Much Garlic happens when using raw garlic, and it turns bitter. The extra acidity makes this better.

  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your reply will be screened

    Your IP address will be recorded