Author Topic: ALI-OLI (Garlic Mayo)  (Read 16002 times)

Offline bron

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ALI-OLI (Garlic Mayo)
« on: February 10, 2009, 09:01:01 pm »

Delicious with bbq meat, with fish, or just crusty bread


ALI-OLI:

All ingredients at room temp (warm the egg in your hands for at least 10 mins if its fridge cold)

2 or 3 cloves garlic
squeeze lemon juice
half teaspoon white wine vinegar
half teaspoon salt & pepper to taste
1 whole egg
300g sunflower oil

Place all, except oil in THX, 10 seconds, speed 4.
Have oil weighed out previously into a jug
With MC placed and on speed 4, slowly and evenly pour oil onto lid, takes a couple of minutes, but works every time for me. ;)


In hot weather, do not keep, but in cool weather can keep for 2 or 3 days (if it lasts that long! Make sure you have plenty of crusty bread, you will need it! :P)
Amanda

Spain

Offline Thermomixer

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Re: ALI-OLI (Garlic Mayo)
« Reply #1 on: February 11, 2009, 05:19:46 am »
Thanks - your family is obviously into the garlic  ;) ;)

I love garlic mayo with raw or lightly cooked veges also. 
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Offline bron

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Re: ALI-OLI (Garlic Mayo)
« Reply #2 on: February 11, 2009, 08:24:13 pm »
Think it's just a real Spanish thiing, in fact can't think of any Spanish dish without garlic. Even a fried egg has garlic in it! Except sweets and desserts, it's in everything....even at breakfast on toast! :D
Amanda

Spain

Offline blissfulE

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Re: ALI-OLI (Garlic Mayo)
« Reply #3 on: July 23, 2010, 01:53:56 pm »
Hi Bron

Thank you from the bottom of my heart for posting this recipe! For many years I have been attempting to replicate a garlic mayo I got addicted to at a Lebanese restaurant in London, and this is IT!

The only thing I would add would be to chop the garlic 5-10 seconds on speed 7 before adding the other ingredients. This results in a much smoother sauce.


Yum yum yum!!

Offline isi

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Re: ALI-OLI (Garlic Mayo)
« Reply #4 on: July 24, 2010, 12:21:51 am »
Hi Amanda ;)

I will make this one tomorrow to serve with some Grilled Shrimps in the evening..............
mhhhh - I love Garlic and Mayo and Shrimps and evening and wine and and and and   :D

I will tell you about the result!

Gracias
isabel

Offline judydawn

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Re: ALI-OLI (Garlic Mayo)
« Reply #5 on: July 24, 2010, 01:39:24 am »
How romantic you make an evening meal sound isi . ;D ;D :-* :-*
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline cookie1

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Re: ALI-OLI (Garlic Mayo)
« Reply #6 on: July 24, 2010, 10:06:33 am »
We're rather fond of garlic so must try this.
May all dairy items in your fridge be of questionable vintage.

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Offline Thermomixer

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Re: ALI-OLI (Garlic Mayo)
« Reply #7 on: July 26, 2010, 02:40:33 am »
Love this with lots of veg - cooked and raw, and some hard-boiled eggs. Yum
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Offline nhatsta

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Re: ALI-OLI (Garlic Mayo)
« Reply #8 on: September 16, 2012, 02:43:38 pm »
Thanks Bron for this fabulous aioli recipe.
I added a half teaspoonful of dijon mustard instead of the vinegar and used the butterfly when whipping the oil in for 3.5 minutes.
The result was a really light, fluffy aioli...totally delish !
 Thanks again.   :D
Life is too short to eat bad food!

Offline Lucyluu

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Re: ALI-OLI (Garlic Mayo)
« Reply #9 on: December 27, 2014, 11:24:50 pm »
Bump, made this with 3 garlic cloves very potent and delish. Might try just 2 next time for a more subtle flavour.
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