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Mayonnaise/Aioli
Page 333
| Course Type: Condiments
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Recipe Reviews
bes30 from ,
This is a super easy recipe that you can whip up in 5 minutes and well worth the effort. It is super fresh tasting and it is great to be able to control the ingredients that go into your mayonnaise. I made this recipe twice without problems. The first time was to go into the buttermilk / blue cheese dressing and the second was for the lobster salad in Maine Lobster Rolls (p 84). I love the recipe for Aoili where garlic oil from the Garlic Confit and Oil (p 266) is substituted for Canola Oil.
sturlington from Hillsborough, NC
I also had a hard time getting this to emulsify. Maybe I was too hasty pouring in the oil. I have another mayonnaise recipe that calls for one egg and a teaspoon of mustard and is practically foolproof. Like in a vinaigrette, the mustard really helps with the emulsification. I will probably turn to that recipe instead whenever I need homemade mayonnaise.
(edited 8th October 2012) (0) comment (0) useful
kateq from annapolis, md
I made this in the blender once and with the Bamix once--both times it was super. I really am not sure that I can see(or taste) a difference in the two methods. It's really wonderful in the bleu cheese dressing. It's a decadent delight spread on a brioche roll for a hamburger.
KimberlyB from Hermosa Beach, CA
I loved the aioli. I used a hand mixer instead of the food processor. I find when making mayonaise from scratch this works the best. Something about the way it whips it up it makes the sauce a nice consistency. Next time I make steamed artichokes I'm definately going to make this aioli to serve with them. The creamy rich texture and taste that this condiment has verses adding garlic to store bought mayo with lemon which is how I did it in the past- was a time saver on a week night but certainly not as delicious. I did use the aioli for the buttermilk dressing which again was fantastic.
bhnyc from New York, NY
The aioli is needed for the Blue Cheese Dressing for the Iceberg Lettuce Slices. Planning ahead, I made the garlic confit and let that cool so I could use the oil for the aioli. Proceeded with the recipe as instructed and the aioli did not emulsify. All that garlic oil went to waste! Then I tried to make the aioli again- this time with just plain canola oil. It didn't work. I reread the recipe and tried AGAIN! It didn't emulsify. This morning, not wanting to give up, I tried for the fourth time. No luck. What a waste of all that oil and all those eggs. (Egg white omelets for breakfast, I guess) Now I am off to the market to buy aioli. I can't imagine what I did wrong, four times, even!
(edited 31st July 2010) (0) comment (0) useful
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