[Leica] Re: Mayo

[philippe.orlent at pandora.be (Philippe Orlent)]

Luckily my significant other loves garlic as much as I do :-)
Philippe



Op 10-dec-06, om 02:09 heeft Lawrence Zeitlin het volgende geschreven:

>
> On Dec 9, 2006, at 5:03 PM, lug-request@leica-users.org wrote:
>
> Phillipe,
>
> The blender is necessary to chop up the garlic cloves and turn them  
> into a paste. Otherwise you get little lumps in the aioli. Once you  
> do that, though, you can whisk by hand as you add the add the oil  
> and lemon juice. I've tried it both ways. Both are good but the  
> blender is so convenient - -
> But the though of eating the aioli on a baguette with a glass of  
> Barolo makes my mouth water.
>
> Just one caution. Your significant other has to like the taste and  
> smell or garlic otherwise you will sleep alone for several days.
>
> Larry Z
>
>> Hi Larry,
>> I will certainly prepare this aioli: looks like a great recipe. The
>> cayenne is a good idea.
>> A few things I would change: I would blend manually, thus at lower
>> speeds to keep the aioli slightly running and give it a creamy
>> structure.
>> And I would taste it on slices of baguette parisienne.
>> And add a glass of Barolo to that :-)
>> Philippe
>>
>>
>>
>> Op 9-dec-06, om 21:39 heeft Lawrence Zeitlin het volgende geschreven:
>>
>>>
>>> On Dec 9, 2006, at 11:58 AM, Didier wrote:
>>>
>>>> If there's something that Belgians can do really well, then it's
>>>> fries and mayo. What turns into junk food in the most other
>>>> countries (especially England and Germany), is a delicacy there.
>>>> Add a belgian beer and you have all you need to feel damn good...
>>>> Didier
>>>>
>>>>
>>>>> Now just wait a minute, Slobodan. The thing that's called mayo in
>>>>> the
>>>>> US cannot be compared in any way with the mayonaise we make here
>>>>> with
>>>>> our bare hands (and olive oil, fresh eggs, fresh lemon juice, a  
>>>>> bit
>>>>> of grainy mustard and some freshly grinded pepper and a pincch of
>>>>> salt). Fries exactly the same thing: about 1 cm thick, dry and
>>>>> crunchy at the outer side, and creamily smooth inside.
>>>>> Few can resist this combination once they tasted the real thing.
>>>>> ;-)
>>>>> Philippe
>>>
>>>
>>> At last a subject almost as dear to my heart as Leicas. Five years
>>> ago I occupied the Unilever Chair of Cross Cultural Research at the
>>> University of Wales. In addition to selling soap, Unilever is one
>>> of the biggest marketers of packaged food in the world. They own
>>> the Hellman brand of mayonnaise. One of our tasks was to determine
>>> world wide preferences in mayonnaise flavor. It soon became
>>> apparent the few people had ever tasted real mayo and preferred the
>>> packaged brands that they were familiar with. The main use of
>>> mayonnaise was as a binder to hold egg and tuna salad ingredients
>>> together. We experimented with testing real mayo against the
>>> bottled stuff but to no avail. The Hellmans brand won almost every
>>> contest. Was it better? Hell(man) no!
>>>
>>> The sole silver lining of this experiment was that the Unilever
>>> cooks came up with an excellent formula for aioli mayonnaise that
>>> will blow away the taste buds of garlic lovers. It can be made in a
>>> blender too. Here it is:
>>>
>>> 6 large peeled cloves of garlic. If you really love garlic you can
>>> use more.
>>> 1 large egg
>>> 1 tsp. powdered mustard. I use Colemans but any good brand will do.
>>> 1 tsp. salt.
>>> 1 dash cayenne pepper.
>>> 3 tbs. fresh lemon juice.
>>> 1 cup virgin olive oil. The best brand you can afford.
>>>
>>> Mix the garlic, egg, mustard, salt, pepper and 1/4 cup olive oil in
>>> a blender.
>>> Blend until smooth. Usually a couple of minutes.
>>> Drizzle in 1/2 cup olive oil and the lemon juice while blending at
>>> low speed.
>>> As the mayonnaise thickens, drizzle in the remaining 1/4 cup olive
>>> oil.
>>> By this time the mayonnaise is so thick that you have to use a
>>> rubber scraper to get it down to the blender blades.
>>>
>>> Spoon into small jars to keep. For the best flavor, let it sit in
>>> the refrigerator for 24 hours before serving.
>>> In covered jars (I use very small Mason jars or jelly jars) it will
>>> keep for two weeks when refrigerated.
>>>
>>> Phillipe, try that on your fries for a real treat.
>>>
>>> Larry Z
>
>
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