Garlic Mayonaise TRT and Aoli TRT

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The one and only garlic mayonaise. Below you find my fine tuned recipe for a wonderful sauce. Enjoy! Below the list of ingredients and some optional extras! Make 1 day in advance to let the garlic work 

Ingredients

  • 2 free-range egg yolks
  • 1 tspn Dijon mustard to taste
  • 50 cl of Sunflower or peanut oil. To add a southern flavor replace 5 - 10 cl with olive oil
  • 1 - 2 Tbspns of white wine vinegar.
  • Juice of half a lemon
  • 1 - 2 tbsn of worchester sauce
  • 2 - 4 drops of tabasco
  • pinch of seasalt to tast
  • 2 - 3 cloves of crushed garlic and a hand full of fresh parsley finely chopped.
  • Optional: 25 cl of double cream
  • 2 - 3 tspn of sugar, or powder sugar for sweetness
  • Aoli Ingredients

  • 35 Ml lemon juice
  • 2 egg yolks
  • 2 finely crushed cloves of garlic (less if you are a vampire)
  • 0.5 tspn dijon mustard
  • salt and black pepper to taste
  • 100 ml olive oil and 250 ml peanut oil
  • 75 ml water
  • Quick directions>>emulsify the lemon juice, mustard and eggyolks. Add the crushed garlic, add the oil very slowly at first and add more finally salt and pepper to taste and use the water to get the right thickness.
  • Preparation

    1 Whisk the egg yolks in a bowl, then mustard and mix together. Add slowly 20% of the oil,very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Now add the vinegar, worchester sauce and sugar. This will loosen the mixture slightly and give it a creme colour. Continue to gradually add the remaining oil, whisking continuously. Season with salt, tabasco, and lemon juice salt, a squeeze of lemon juice and a little more vinegar, if needed. You kan use a kitchen machine as well to speed up the process. Gently whisk in the garlic.

    2 Optional:As an extra you can whip 25 cl of double cream thick and mix into the mayonnaise to add an extra creamy feeling to the mayonnaise

Saucy
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