The Cook's Book: Techniques and Tips from the World's Master Chefs
Aïoli
Page 29
| Course Type: Condiments
Tags: sauce mayonnaise aioli
Recipe Review
friederike from Berlin,
A lot better than our last attempt at Aïoli. I'm not quite sure why; it's probably just a detail we overlooked, such as too cold eggs, or not whisking quick enough in relation to how quick we add the oil - that topic is really covered well in this book. The only issue I have with this recipe is that it contains too much garlic - 2 or perhaps 3 cloves should be enough.
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