Our top 3 of 8 Mayonnaise recipes
Probably the most famous garlic sauce of all is Aioli, the golden garlic mayonnaise of Provence. So celebrated is this versatile French sauce that certain days are set aside in many villages for feasts that last from noon until after sundown as platters of vegetables, fish, hard-cooked eggs and bread are carried in for dipping up the smooth, garlicky delight.
- YOU WILL NEED
- 8 large Garlic Cloves
- ½ teaspoon Sea Salt
- ½ teaspoon Freshly Ground White Pepper
- 150 mls Extra Virgin Olive Oil
- 2 Large Egg yolks
- 1 tablespoon Lemon juice. you can use up to 2 tablespoons
- In a large pestle and mortar, pound together the garlic, salt and pepper until smooth, adding a little olive oil from time to time to moisten the mixture.
- Once the mixture has formed a smooth paste, add the egg yolks and pound again until they are completely combined into the garlic mix.
- Slowly add the remaining olive oil, as if making mayonnaise, until the emulsion is thick and smooth.
- Beat in the lemon juice to taste and use as desired.
- In France, aioli is traditionally served with seafood, fish soup, and croutons. It is usually served at room temperature. The name aioli (alhòli) comes from Provençal alh 'garlic' (Latin allium) + òli 'oil' (Latin oleum).
- 1 large Egg
- 2 tbsp. Wine Vinegar
- ½ tsp. Salt
- ½ tsp. Mustard Powder
- ¼ tsp. Pepper
- ½ pt. Olive Oil
- 1. All ingredients must be at room
- 2. Put all ingredients expect oil into
- 3. Run at No.1 speed.
- 4. Pour in oil at a steady stream until
- mayonnaise thickens, up to half a pint.
- If this goes too thick, add room
- temperature water.
- QUICK GARLIC MAYONNAISE
- 2 Cloves Crushed Garlic
- 3-4 Tablespoons Hellmann's Mayonnaise
- 1 Tablespoon Heinz Salad Cream (Optional)
- 1 Teaspoon Dijon Mustard
- Pinch Salt
- Pinch Pepper
- 1 Teaspoon Cider Vinegar
- Crush the garlic and combine in a bowl with all the other ingredients.
- Serve with homemade Southern Fried Chicken or on its own with Chips. Delicious.