In article >,
(Fred/Libby Barclay) wrote:

> We always have a dressed up version of Aioli with salmon. It was a
> recipe of Sara Moulton's - garlic mayo with some lemon juice, mustard,
> and chipotle peppers. It's delish with salmon.
>
> Libby

What I made might be construed as aioli and maybe it wouldn't. I don't
know the rules about what is and is not aioli.

I included 4 cloves of garlic, minced, in Nancree's stick blender mayo
recipe and used half olive oil/half canola and lemon juice instead of
lime juice. Left out the dry mustard, too. And didn't use that much
salt. It's looking like it's Nancree's recipe mostly because of the
stick blender method. :-)

It's tasty <burp>. And garlicky. Uffda.



Stick Blender Mayonnaise

Recipe By: Nancree post to rfc 10-28-2004

Yield: About 1 cup

1 egg, room temperature
1-1/2 teaspoons fresh lime juice
1/2 teaspoon dry mustard
3/4 teaspoon salt
3/4 cup canola oil

*Without* turning it on, put stick blender all the way to the bottom of
the jar. Then turn it on, rock is from side to side as you pull it to
the top. You will have instant, delicious mayonnaise.

Refrigerate, of course, and it keeps for several days. Enjoy!

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