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Aioli and garlic mayonnaise
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what is the difference between Aioli and garlic mayonnaise? If it is the same thing, what do I need to do to change my mayo into aioli, apart from adding the garlic!
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For more on marking an answer as the "Best Answer", please visit our FAQ.Don't think its quite the same thing but i made some Aioli last night and it was delicious:-
3 large garlic cloves, finley chopped
2 egg yolks
8 fl oz extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon dijon mustard
1 tbsp chopped fresh tarragon
salt n pepper.
Place garlic and egg yolks in food processor and blend til well mixed. With motor still running drizzle in oil slowly allowing it to thicken. add lemon and lime juices, mustard and tarragon. season to taste. Transfer to non metallic bowl and refrigerate til required.
3 large garlic cloves, finley chopped
2 egg yolks
8 fl oz extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon dijon mustard
1 tbsp chopped fresh tarragon
salt n pepper.
Place garlic and egg yolks in food processor and blend til well mixed. With motor still running drizzle in oil slowly allowing it to thicken. add lemon and lime juices, mustard and tarragon. season to taste. Transfer to non metallic bowl and refrigerate til required.
I have just searched 'allioli', which seems to be the Catalan version and it is made as follows....
8 cloves garlic, minced
1 cup extra-virgin olive oil
Salt
In a blender, add the garlic. With the blender running, slowly drizzle in enough oil until the mixture is thick and emulsified. Season with salt.
I am guessing the French version 'Aioli', is the more typical one made with mayonnaise.
8 cloves garlic, minced
1 cup extra-virgin olive oil
Salt
In a blender, add the garlic. With the blender running, slowly drizzle in enough oil until the mixture is thick and emulsified. Season with salt.
I am guessing the French version 'Aioli', is the more typical one made with mayonnaise.