Aioli or garlic mayonnaise recipe
Aioli or Garlic Mayonnaise recipe
|150 ml||extra virgin olive oil|
|½ large||lemon, juice only|
|4 large||cloves garlic|
|3 large||eggs, yolks only|
|salt and fresh ground pepper to taste|
|¼ tsp||mustard powder, optional|
It is simpler to use a blender on slow to medium speed to mix, but it is possible to make the sauce with a whisk if you have experience with making mayonnaise, which uses very similar methods. However you would then need to crush the garlic to a pulp in advance. Not only can this be used with fish and seafood, it can also be used as a dip with julienned vegetables (raw veg cut into thin strips).
Place all ingredients with the exception of the oil(s) into the bowl and blend for a few seconds. Drizzle the oil in very slowly while the blender continues to run throughout.
At some point the sauce will thicken and become a vibrant yellow colour. Stop adding oil and turn off the blender.
Pour or spoon the sauce into a serving bowl after removing the blender blade and set aside until required.
Options: add a dash of mustard powder as a change in flavour. Thin with 2 tbsp of hot water for a thinner sauce.
ca. 20 min
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