Aļoli
Aļoli
One of the most delicious garlic sauces ever to be invented! It is full of flavour and makes almost everything it touches taste good! Admittedly I am not a big fan of raw vegetables, however once you dip them in Aioli, *bang*, Im there! I think carrot sticks taste particularly amazing when dipped in aioli, but you can really dip any raw vegetable in your aioli- celery, cucumber, snowpeas, radish the end of the vegetable patch really is the limit. In France, Aļoli is traditionally served with seafoods such as fish, but for the moment, I think I shall stick with the vegetables.
Making Aļoli is very similar to making your own mayonnasise. One of the great things about Aļoli is how easy it is to whip up and yet how flavoursome it is! I highly recommend it as a dip for picnic lunches! Who needs junk food, when you can so easily make a dip like Aļoli which will make even the most unexciting vegetables taste delicious!
Aļoli
Ingredients: 2 egg yolks, 3 large garlic cloves finely chopped, 100mL olive oil, lemon juice strained, to taste, salt & pepper, to taste.
Steps: Beat the egg yolks with the garlic in a bowl. Gradually add the olive oil until well combined. Season with salt and pepper, then add a few drops of lemon juice to taste.
ConversAsian
This is like one of those times when you look up a new word and then the next day you read it in a magazine somewhere.
Today I saw Aļoli on a menu, and wasn't sure what it was. I had thought to look it up, but had forgotten all about it only to stumble across this blog.
Thanks, I'm dying to try some now!