I call this No. 1 because I'm still experimenting. When we were in Queensland, DIL (daughter-in-law) had a dip in her refrigerator which I ate most of! I spread it on steak, biscuits and salad; couldn't leave it alone! I made a note of the ingredients in case I couldn't buy it at home.
When we got back to Victoria, I tried a few places to no avail, so I decided to make my own. No. 1 is delicious but I think I'll add a teaspoon of dijon mustard next time. Last night we enjoyed it with a salad and ribeye steak. Here is No. 1 recipe.
Juice of 1 Lime (approx 6 tsp)
Two tsp minced garlic
Two egg yolks
Quarter tsp Salt
1 cup Extra Virgin Olive Oil
Mix first four ingredients (I used my stab mixer)
Slowly drizzle in oil while mixing.
Two tsp minced garlic
Two egg yolks
Quarter tsp Salt
1 cup Extra Virgin Olive Oil
Mix first four ingredients (I used my stab mixer)
Slowly drizzle in oil while mixing.
Nearly to the end of adding the oil, I added a few scrapings of lime zest. I think that next time I might use 1/2 cup of Sunflower oil and 1/2 cup EV oil, as it was quite buttery.
I'd love to hear from you if you have a successful recipe for Aioli.
I'd love to hear from you if you have a successful recipe for Aioli.
6 comments:
hi alaine, i'm the cook in the house and i love recipes. i've heard of this stuff but not really followed it up. it looks and reads like a major addicition waiting to happen!!! thanks for sharing this and please - share any improvements - if an when you make them!! have a lovely day. steven
Looks yummy. I can even see the lime zest in it. I was wondering if that might be too much olive oil - and the dijon mustard should give it a little je ne sais quoi.
I'll be experimenting with another batch very soon. Yes, I think too much EV.
It sounds terrific! I've seen scores of recipes for it, but never tried it. So you just slathered it on everything, eh? Is there anything you wouldn't slather it on? :)
Hi Alaine,
Can't help with a recipe suggestion I'm afraid. It is the garlic in aioli that I sometimes find overpowering but, of course, that can also be adjusted! Look forward to your experiments.
Susan, it was yummy!
Derrick, hi, I'll keep trying until I get it perfect. I want to keep it 'easy peasy' though.
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