Aioli
Tonight I wanted to have steamed cauliflower with aioli to dip it in. I started from the recipe in Mark Bittman's “How to Cook Everything.” My lemons were pretty old, and I didn't have any raw garlic, so instead I used garlic powder.
Ingredients:
1 egg yolk
dash of red pepper
1/2 tsp dry mustard
1 tsp garlic powder
salt and pepper to taste
2 tablespoons of freshly squeezed lemon juice
1/2 cup extra virgin olive oil mixed with...
1/2 cup canola oil.
Method:
- Place 1/4 cup of oil in blender with remaining ingredients
- Blend on low
- Slowly drizzle in the remaining oil until it turns thick.
This turned out okay. I'm not all that fond of the lemon flavor, so next time I'll use some kind of vinegar cut with water (see Bittman's book for detail). And I'll use fresh cloves of garlic.