Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Lemon-Garlic Aioli

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Lemon-Garlic Aioli Empty Lemon-Garlic Aioli

    Post by Lobo Fri 22 Jan 2016, 10:38 pm

    Lemon-Garlic Aioli Img79l
    Lemon-Garlic Aioli
    Lemon-Garlic Aioli Translucent
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    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Servings: 8
    Be sure to add the canola oil in a slow, steady stream while blending so a thick, creamy emulsion will form. If the oil is added too quickly, the aioli may break, or separate into curds. Serve the aioli with our Vegetable Fritto Misto.






    • 196

    Ingredients:


    • 1 garlic clove, minced
    • Juice of 2 lemons
    • Zest of 1 lemon
    • 2 egg yolks
    • 1 1/2 cups canola oil
    • Salt and freshly ground pepper, to taste

    Related Recipes


    Directions:

    In the blending container of an immersion blender, combine the garlic, lemon juice, lemon zest and egg yolks. Place the immersion blender in the bowl and process in short pulses until smooth. With the motor running, add the oil in a slow, steady stream and process until smooth and blended. Season with salt and pepper.

    Transfer the aioli to a small bowl, cover and refrigerate until ready to serve.
    Williams-Sonoma Kitchen.

      Current date/time is Thu 13 Jun 2024, 10:16 pm