Sep 21 2008 - Aug 11 2013

Garlic Mayo (Aioli)

170g Egg Yolks
10g Garlic Paste
720mL Vegetable Oil
240mL Extra Virgin Olive Oil
7.5mL Red Wine Vinegar
10mL Lemon Juice
TT Salt
  1. Whisk the yolks, vinegar and and garlic until slightly foamy.
  2. Add the oil gradually in a thin stream, whisking constantly, until all the oil is incorporated and the mayo is thick.
  3. Season with salt, pepper, and lemon juice as needed. Refrigerate immediately.

*Yields 960mL.*

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