The Contests

This Week's Contest Theme

May 20, 2011 • 16 Comments

Mortar and Pestle

Between now and next Thursday at midnight, we want to see Your Best Use of Aioli! For more details and to enter the contest, go here.

 

Jump to Comments (16)

Comments (16)

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Junechamp

about 3 years ago ChefJune

June is a trusted source on General Cooking.

Interesting. Traditional Aïoli is NOT just any mayo with garlic included. It's specifically made with olive oil, and has a "heavier" taste than if it included a flavorless, lighter oil. And there's no mustard in it, as we usually put in regular mayonnaise. Nothing, really, to detract from the garlic, which is the STAR!

Dsc_0675-x2a

about 3 years ago Sagegreen

Personally, I love the olive oil heaviness! But I have experimented and adapted my recipes this week to incorporate the lighter oils of grapeseed and canola, using a 2/3 to 1/3 ratio vs a 3/4 to 1/4. The taste is really lovely.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Mmm. Me too. Reducing the olive oil (especially if it is a very fruity one) lets other flavors shine without having to use so much that it's all a muddle in the end.

Junechamp

about 3 years ago ChefJune

June is a trusted source on General Cooking.

SageGreen, I'm intrigued by some of your very creative combinations. You really hit the ground running on this topic!

New_years_kitchen_hlc_only

about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Are there any "must-have" ingredients for the aioli, the absence of which would disqualify a recipe? Thank you. ;o)

Miglore

about 3 years ago Kristen Miglore

Kristen is the Executive Editor of Food52

Unless you have a strong argument otherwise, we'd expect to see egg yolk, olive oil and garlic.

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh I love the names!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I also have a Cupcake. She weighed 18 pounds when I rescued her from my veterinarian where she had been boarded and ultimately never reclaimed. She is down to a svelte 10 pounds. I am so lame.

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh sounds like the same weight loss regimen I have my dogs on. Cupcake love it!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I also have Esmé the border collie. Are you a Twilight fan? My daughter hooked me on them.

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Yes I am a twilight fan, It took me a while to admit it publicly, When my friend and I went to the movie to see it we were the oldest ones in the theatre,
I have two pugs. Each 10 years old. My Nando is diabetic and now blind. Changing his diet saved his life. I attribute his good health now to the food that he eats (along with the meds of course)

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh yes Esme, just noticed that Edwards "mother" for all intents and purposes. Ha!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

What a stunning photo.

Dsc_0122.nef-1

about 3 years ago Panfusine

second that... too bad this color isn't what has been announced for the prize!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Talk about stunning photo's love your new photo of kitty paws.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh my gosh, LOL! Basil (son of Parsley), sound asleep in the sun in my kitchen.