On Wed, 01 Apr 2009 19:34:48 -0700, koko > wrote:

>On Wed, 01 Apr 2009 19:05:09 -0700, Serene Vannoy
> wrote:
>
>>koko wrote:
>>> On Wed, 1 Apr 2009 13:55:43 -0700 (PDT), merryb >
>>> wrote:
>>>
>>>> Tonight is the anniversary of moving to our present house, so thought
>>>> I'd make something nice for dinner. I have some nice artichokes, so I
>>>> thought I'd make "cups" out of them and then fill them with crab. I
>>>> was thinking about a hollendaise to dress with, and also garlic
>>>> butter. Anyone have a great idea to share?
>>>
>>> How about a Lemon Aioli
>>>
>>> @@@@@ Now You're Cooking! Export Format
>>>
>>> Lemon Aioli
>>>
>>> sauces/dips
>>>
>>> 1 egg yolk
>>> 1 teaspoon dijon mustard
>>> 3/4 cup olive or grapeseed oil
>>
>>This looks good, but I've had really bad luck making mayo with olive oil
>>(comes out bitter). Have you tried this one with olive oil?
>>
>>Serene
>
>Grapeseed oil is my go to oil of choice when making mayo and aioli
>sauces. I don't care for olive oil mayo.

For mayonnaise, I use half olive oil and half seed oil (which seed
exactly depends on what I have on hand), because otherwise it turns
bitter. But aïoli is best with 100% olive oil - I guess the garlic
eliminates the bitterness.

Nathalie in Switzerland