Archived posting to the Leica Users Group, 2006/12/09
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]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 > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information >