Text 4711, 65 rader
Skriven 2006-08-21 18:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: picnic day 113
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 RH> This was the first time I've liked mayo in quite a while; it was
 RH> probably the red oil.  

I think that mayo that one makes oneself can be pretty good.
Especially when it gets converted into aioli.

 -> makes a dish called "potted beef" that I once had instead of
 -> the otherwise obligatory crab cake - this turned out essentially
 -> to be sour-and-rotten made with chunks of meat. It was pretty
 -> good but I could eat only about half of it.
 RH> Real sauerbraten is of course neither.  It's your classic middle
 RH> european sweet and sour.  Potted beef is of course another matter

This was potted beef as made by Greeks from a probably
somewhat Germanic recipe.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Aioli (Pronounced Eye-Oh-Lee, or Sometimes Ay-Oh-Lee)
 Categories: Spreads
      Yield: 1 Servings

      4    Cloves garlic, peeled
      3    Egg yolks
  1 1/2 c  Olive oil
    1/2 ts Salt
      1 tb Fresh lemon juice

  NOTE: Etymology: Proven‡al, from ai garlic + oli oil a sauce made of
  crushed garlic, egg yolks, olive oil, and lemon juice and sometimes potato

  Commonly known as: garlic mayonnaise

  Place a pan of hot water on the stove and bring to a simmer.  Put the egg
  yolks in a small bowl and place it over the pan of hot water. Whisk
  continuously while cooking the egg yolks for 2 - 3 minutes. They will get
  lighter and slightly fluffy.  [You want the yolks to reach 150 degrees. It
  is similar to making a hollandaise sauce.  The eggs will take on a lemon
  color.]

  Place the eggs and garlic into a food processor and turn on to blend.
  Slowly add the oil in a thin and steady stream. The sauce will thicken
  considerably.  When the oil has been incorporated add the lemon and salt.
  Chill well.  Serve with cooked, cooled, new potatoes, raw carrots, celery
  and other veggies.

  John's Notes:  Make sure the person or people you kiss the most eat this
  when you do. Although she toned this down considerably, in France they use
  much more garlic. To peel garlic clove lightly smash it with the flat
  surface of a knife to loosen the skin. Alternate method is to soak the
  clove of garlic in warm water for ten minutes and the skin will easily slip
  off.  If the sauce breaks (i.e. the oil separates from the egg) add another
  egg yolk to repair it. The Aioli was served with platters of assorted
  vegetables: carrot & celery sticks, seasoned cooked potato wedges (slightly
  chilled) and slices of green pepper. There really is no comparison between
  freshly made mayonnaise and the stuff in a jar on your grocer's shelf.
  Shortcuts will not work here. You cannot create the same effect by simply
  combining store bought mayonnaise with garlic.

  Source; John Geckles, The Dinner Table

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