On Fri, 03 Apr 2009 13:27:30 +0200, Nathalie Chiva wrote:

> On 02 Apr 2009 16:57:07 GMT, Wim van Bemmel >
> wrote:
>
>>On Wed, 01 Apr 2009 14:16:59 -0700, koko wrote:
>
>>> 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.
>
>
> Oh my, you're right, I hadn't read properly. It's regular mayonnaise
> (the addition of lemon juice at the end is traditional and doesn't make
> it "lemon mayo").
> You're right about aïoli traditionally not containing egg, but it's much
> harder to make without.
>
> Nathalie in Switzerland

Sure, without egg it (aïoli) is harder to make... especially easier to
spoil..
On the other hand, Mayonnaise starts, I found out, easier with one
crunched clove of garlic, some mustard, and a little olive oil!! (and
tastes better, too, to my taste..) Then follow with egg yolk and sunflower
oil. But, you don't need garlic to make a good mayonnaise, if you don't
like garlic.

--
Groet, salut, Wim.