On Wed, 01 Apr 2009 14:16:59 -0700, 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
> 1 tablespoon lemon juice
> kosher salt; to taste
>
> Into the bowl of a food processor, put the egg yolk and mustard and
> pulse to combine. Turn food processor on and slowly drizzle in the oil
> in a thin stream until sauce is thick and creamy. Stir in lemon juice
> and salt. (For a thinner aioli, sprinkle in 1 tablespoon water and
> process to combine.)
>
> Notes: Saveur Magazine # 118
>
> ** Exported from Now You're Cooking! v5.84 **
>
> koko

That is Mayonnaise, definitely *not* aioli.
Aioli (ail et olio) contails garlic, not always egg. The real does not.
The real aioli consists of garlic and olive oil.

--
Groet, salut, Wim.