Aioli-garlic mayonnaise
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Egg yolks | |
| 1 | teaspoon | Dijon mustard |
| 1 | tablespoon | Lemon juice |
| 1 | Clove garlic, mashed to a paste with salt | |
| ½ | cup | Vegetable oil |
| ½ | cup | Extra virgin olive oil |
| Salt and pepper to taste | ||
Directions
Have all the ingredients at room temperature. In a small bowl, beat the egg yolks with the mustard, 1 tablespoon lemon juice and garlic to taste. Beat in ¼ cup vegetable oil, drop by drop. This will establish the emulsion.
The remaining vegetable oil and the extra virgin olive oil can then be added in a slow steady stream while you continue to beat constantly. Adjust seasoning with lemon juice, garlic, salt and pepper. If the mayonnaise seems too thick, add a drop or two of water. Cover and refrigerate until ready to serve. Yield: 1 cup
Recipe By : CHEF DU JOUR JODY ADAMS SHOW #DJ9328; TVFN Posted to MC-Recipe Digest V1 #286 Date: Fri, 8 Nov 96 02:28:10 UT From: "Ed Bauman" <BIRCHCREEK@...>