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Aïoli  Empty Aïoli

Post  Errata on Tue May 08, 2012 9:14 am



small pinch saffron strands
3 garlic cloves , crushed
2 egg yolks
1 tbsp Dijon mustard
300ml olive oil

In a small bowl pour 1 tbsp of boiling water over the saffron and set aside. Put the garlic, egg yolks and mustard into a food processor or blender. Blitz into a paste and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and lemon juice, then season to taste. The aïoli will keep covered in the fridge for up to 2 days.

Per Serving661 kcalories, protein 2g, carbohydrate 1g, fat 72 g, saturated fat 10.5g, fibre 0.2g, sugar 0.5g, salt 0.3 g

Posts : 352
Join date : 2011-02-11

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Post  Guest on Thu May 10, 2012 10:01 am

Can't have this until after the babys born. Crying or Very sad


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Post  Ju-Ju on Fri May 11, 2012 9:46 am

Different to the one I make.

2 garlic cloves, chopped
1 teaspoon sea or rock salt
2 egg yolks
1 cup extra virgin olive oil
2 tablespoons water
2 tablespoons lemon juice
2 teaspoons wholegrain mustard

Process garlic, salt and egg yolks in a food processor until well combined.

With motor running, slowly add oil through feed tube, processing to form a thick mayonnaise. Transfer to a bowl.

Stir in water, lemon juice and mustard. Cover surface with plastic wrap and refrigerate until required


Posts : 424
Join date : 2009-08-17
Location : In the Kitchen


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