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Aioli

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

Preparation:
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.

Comments

( 7 comments — Leave a comment )
karenkay
Feb. 23rd, 2009 02:09 am (UTC)
Yum! Good save, too.
archmage
Feb. 23rd, 2009 02:14 am (UTC)
It is entirely possible to make aioli with too much garlic.,/i>

LIES.
unikyrn
Feb. 23rd, 2009 02:25 am (UTC)
There is no such thing as "too much garlic".
anita_margarita
Feb. 26th, 2009 08:44 pm (UTC)
I read in Sunset magazine some years ago that the lemon juice/vinegar should be added to the eggs and blended for one minute, then allowed to stand for three minutes, then proceed with the recipe as usual. This, according to Sunset, will kill any sick-making bateria in the eggs.

I don't know if that's true, but I've done it that way ever since and haven't gotten sick from homemade mayonnaise. Not that I'd ever gotten sick before, but you never know.
foomf
Feb. 26th, 2009 09:16 pm (UTC)
Interesting thought. I wonder if it affects the stability of the resulting mayo (chemicals being chemicals.)

I always rinse my eggs off in my (chlorinated) tap water anyway, so I don't fear getting much of anything from it. The excess amount of garlic I included should have killed any bacteria that even think of moving in.

Of course, I haven't done the "make mayo and baloney sandwiches and put them in the back window of the car in high summer" trick ... my stepmom did that to us once back in 4th grade, and it was DAYS of fun.
anita_margarita
Feb. 26th, 2009 09:23 pm (UTC)
The mayo seems to be as stable as that I made before I started doing it this way. Of course, I don't keep it around too long, since I believe mayonnaise to be one of the Four Food Groups.
foomf
Feb. 26th, 2009 09:25 pm (UTC)
I find it amusing to recall that mayonnaise was invented as a sauce for steaks.

Then again, the steaks were NOT marbled like our modern ones.
( 7 comments — Leave a comment )