Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Condiments and Sauces => Topic started by: bron on February 10, 2009, 09:01:01 pm
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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)
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Thanks - your family is obviously into the garlic ;) ;)
I love garlic mayo with raw or lightly cooked veges also.
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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
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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!!
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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
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How romantic you make an evening meal sound isi . ;D ;D :-* :-*
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We're rather fond of garlic so must try this.
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Love this with lots of veg - cooked and raw, and some hard-boiled eggs. Yum
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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
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Bump, made this with 3 garlic cloves very potent and delish. Might try just 2 next time for a more subtle flavour.