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.
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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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