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French Fridays: Le Grand Aioli (Garlic mayonnaise with accompaniments) from My Paris Kitchen

Garlic mayonnaise with crudites on eatlivetravelwrite.com

I’m not sure what went wrong with my version of this week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen.

It *should* have been aioli – a simple homemade mayonnaise with loads of garlic and I’ve made mayonnaise before so I didn’t think it would pose a problem. So much so that I made it 30 minutes before I was serving it with the very last egg yolk in the house (so no room for mistakes!). David’s recipe calls for two egg yolks and two cups of oil and l halved the recipe to cater for fewer people and the “no more eggs in the house” factor.

I used my mini food processor for this job as I have in the past – it’s great for smaller quantities of things like mayo but the disadvantage is that it is impossible to drizzle the oil in slowly. You have to keep removing the lid to add the oil and I’ll admit I didn’t perhaps add the oil in as small a quantity as I should have through the process. Had I been able to drizzle the oil in, I might have realised sooner that the mixture simply wasn’t emulsifying at all – no matter what I did, it remained very salad dressing-like and runny. With guests arriving in a few minutes, I gave up trying to figure out what went wrong (as I was madly Googling, I saw a lot of recipes call for much less oil…) and grabbed a jar of regular mayonnaise from my fridge and whisked in about 1/4 cup of the “garlic dressing” for a looser mayo that went well with a big plate of vegetables that we enjoyed with cheese and bread on the porch – the perfect summer supper!

Not sure what I did wrong but I’m on a mission to make aioli again and make it work!

Get the recipe for David Lebovitz’s Grand Aioli (Garlic mayonnaise with accompaniments) on page 145 of My Paris Kitchen. You can find the recipe for David’s aioli here.

MyParisKitchenDavidLebovitz

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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

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7 Responses to French Fridays: Le Grand Aioli (Garlic mayonnaise with accompaniments) from My Paris Kitchen

  1. Betys September 7, 2018 at 10:29 #

    I had the same experience (making half). I think something’s wrong with the recipe, though I’m not sure what. Great minds think alike on fixing the aioli issue.

  2. Cheznana September 7, 2018 at 10:39 #

    After checking a few recipes for aioil I noticed that some actually use the whole egg and less oil. As for drizzling the oil, I did that too, and it still didn’t emulsify. Something is wrong somewhere, just can’t figure it out.

  3. Shirley @ EverOpenSauce September 7, 2018 at 19:47 #

    To be honest, there is nothing not to like about the cheater version of aïoli which I have done before. Now I really appreciate a stress-free approach and is accessible for all homecooks.

  4. MARY September 7, 2018 at 19:49 #

    #MeToo I think it is an “oil” problem. The ingredients should have read 1 cup of olive oil OR one cup of vegetable oil. If you halved it, it would have been 1/2 cup of oil to one egg yolk. I had by crudités board all ready to go so I also googled like mad and found a way I could improvise. At any rate, we all ate our vegetables this week, just not how we had planned.

  5. Karen September 7, 2018 at 20:11 #

    I used your tip to mix in some of the “dressing” into regular mayo to salvage dinner. It seems like most of us tried to cut the recipe in half – I wonder if that was the problem? Other than the failed aioli, I liked the concept of this week’s recipe.

  6. Teresa September 8, 2018 at 12:33 #

    Once the aioli question was sorted, this was a lovely end of summer meal, wasn’t it?

  7. Margrét Jóhanna September 11, 2018 at 09:29 #

    I asked my whole family over for some aioli and I could not deliver any home-made. What a mess, there was splashes everywhere. Good thing I did not use my best olive oil for the task. I´m glad I was not the only one with a broken mayo. The hard boiled egg and anchovies were nice.

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