Mayonnaise/Aioli

Page 333

| Course Type: Condiments

(5 reviews)

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Recipe Review

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!

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