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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

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    Aioli - Just a few tips will make preparing aioli easier.

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

    Aioli - Just a few tips will make preparing aioli easier.  Empty Aioli - Just a few tips will make preparing aioli easier.

    Post by Lobo Tue 09 Feb 2016, 9:55 pm

    Aioli - Just a few tips will make preparing aioli easier.  Img68l
    Aioli
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    Prep Time: 20 minutes
    Cook Time: 0 minutes
    Servings: 10
    Just a few tips will make preparing aioli easier. First, be sure all the ingredients are at room temperature. Begin by making an emulsion with the egg yolk, mustard and just 1 Tbs. of the oil, then add the remaining oil very slowly and whisk constantly. Aioli can also be made in a blender or in a small food processor fitted with the metal blade using this same basic method, with the motor running as the oil is added.






    • 353

    Ingredients:


    • 1 egg yolk
    • 1 tsp. Dijon mustard
    • 1/3 cup olive oil
    • 1/3 cup safflower or peanut oil
    • 3 garlic cloves, finely minced
    • Salt and freshly ground pepper, to taste
    • Juice of 1/2 lemon
    • 2 Tbs. warm water, if using aioli as
        a sauce

    Related Recipes


    Directions:

    In a bowl, whisk together the egg yolk, mustard and 1 Tbs. of the olive oil until an emulsion forms. Combine the remaining olive oil and the safflower oil in a pitcher. Drop by drop, add 2 to 3 Tbs. of the oil to the egg yolk mixture while whisking constantly. Once the mixture has thickened, add the remaining oil in a very fine, steady stream, whisking constantly, until all of it has been incorporated.

    Stir in the garlic and season with salt, pepper and lemon juice. If using the aioli as a sauce, whisk in the warm water to lighten the aioli and make it barely fluid.
    Adapted from Williams-Sonoma Kitchen Library Series, Beans & Rice, by Joanne Weir (Time-Life Books, 1994).

      Current date/time is Mon 20 May 2024, 11:29 pm