Saturday, 9 October 2010
Aioli which came from Provence in France, is made the same way but with the addition of garlic. These photos are not wonderful. The battery was getting low on the camera and the warning sign was actually flashing halfway through the making of the mayonnaise. So the photo quality is well down.
First off, the recipe. Lots are around on the net, even on Australian sites. Basically, true mayonnaise is an emulsion, not a mix, of two unlike liquids, oil and beaten egg yolk. Seasonings are really an aside. It can be as simply seasoned as adding a pinch of salt, or ground up herbs or garlic as aioli is.
Garlic has been finely chopped and added and now for the salt. Some recipes say two teaspoons, others just the one.
I put in one teaspoon of this smoked salt. I could have used a bit more as the smoked Maldon has a fairly delicate flavour. We save it for special times and use other Maldon varieties and other brands too.
Pepper as well, a fairly spicy blend from
Having done my name dropping for this entry, LOL, on with the recipe. Do you like DIL's oil container? It was given her by a chef friend of hers. It holds four litres and protects the oil from the light and from the air. This oil is beautiful, from a small farm near Parkes in the central west. Son has bought oil from them before. The olives for this oil were picked in May and this is extra virgin oil, from the first light pressing. It has a lovely greenish tinge and a wonderful fresh flavour. Son often brings home fresh crusty bread from a bakery near where he works and will have a couple of pieces lightly dipped in the oil before dinner.
The recipe called for 250 ml of oil. That may seem a lot to mix with two yolks but it will work.
Here's where it gets a bit tricky. The egg yolks etc are lightly beaten and the oil added. But as the oil is a different type of liquid to the egg mix, the two will never blend if it's all tipped in at once. With the mixer running all the time, very, very slowly add the oil a drop at a time and continue mixing. Use a couple of tablespoons of the 250ml in this way, super slowly.
When all is done, some fresh lemon juice is good in it. It's wonderful on practically anything but is very rich.