Garlic Mayonnaise
Alioli
285ml (½ pint) Extra Virgin Olive Oil
6-8 Garlic Cloves
2 Egg Yolks
1 tsp Water
Salt and White Pepper
Peel and crush the garlic.
Place into a liquidiser with the eggs and season well.
Blend for a minute, then add the oil and water in a slow steady stream, to produce a smooth emulsified mixture.
Alternatively, use a whisk to produce the same effect.
Serve with boiled potatoes, fish, chicken, pork, bread or salads.
Optional additions:
Fresh herbs such as basil or parsley.
White wine vinegar in place of water.
Peeled and de-seeded tomatoes.
Fresh white breadcrumbs to thicken.
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