Making your own mayonnaise is pretty darn simple, and yields a noticeably fresher-tasting spread. You control the ingredients, including cage-free eggs, gluten-free mustard, or any other aspects of special importance to you. And you can add any flavorings you like, such as the garlic that defines aioli.
Aioli is a staple of northeast Spain (land of tapas), southern France (the better butter of Provence), and parts of Italy.
For tapas, it is usually spread on bread, then topped with veggies.
Cooking Tip:
Prepare ahead and keep some on hand. Stores well for a week or more in the fridge.
To Prepare:
- Peel 4 to 5 garlic cloves and chop coarsely.
- Crush in a pestle, or blend in a food processor, with 1/2 tsp salt.
- Add 1 cup mayonnaise, 2 tsp lemon juice, 2 Tbsp olive oil, and a pinch of white or lemon pepper.
- Mix well.
- Use immediately, or refrigerate promptly.
Variation: for a milder flavor, try using
roasted garlic instead of raw (may require a few more cloves).
No comments:
Post a Comment