Aioli with gem lettuce leaves, shredded cucumber, shredded jicama, boiled sweet potato and white potato with hard boiled egg.
Mash three peeled garlic cloves with salt in a mortar and pestle.
Add a single egg yolk; less than an eighth cup each of olive oil and sunflower oil...
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| (above pic before adding the oils) |
Same results as other members, even after resting it in the fridge for half hour. Anyway, still tasty though a bit fluid.
~*~
are cooking from
Recipe from pgs 145-147
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for putting everything into order and making it happen!
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my collection of David's books:
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Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
7 comments:
Hmmm... interesting we all got the same result...
This was an interesting week for all. I can't imagine what is wrong with the recipe. Yours does look tasty and I like your choice of veggies.
It's nice to know that I was in good company with my failing aioli.
LOL. I couldn't wait to move down to your blog post to see if you performed magic and made the perfect Garlic Mayo (Le Grand Aioli). It was nice to see that yours was a little "fluidy" also. "Fluid" is the perfect word. (I used "Soup.") Your presentation actually looks very tasty. Mine was delicious also. I improvised and cheated but came out with a good dip.
I started the same way you did with the mortar and pestle, thinking that I can make half the recipe. This recipe has a mind of its own; it wants to be a fluid, not a cream. Adding another egg yolk did not bend its will, maybe some liquid will?
We haven't had too many problems with the recipes in this book and this was a good excuse to enjoy some harvest vegetables! I don't think anyone was successful this week, though.
Your plate of food looks delicious, despite the "fluid" aioli!
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