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?

"merryb" > wrote in message
...
> 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?

Butter
Garlic
lemon Juice
Cracker or bread crumbs

That's all you need.

IMHO

Dimitri

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
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/01

merryb said...

> 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?


merryb,

You're headed towards Eggs Sardou.

Open-faced toasted English muffins lightly spread with creamed spinach,
followed with the artichoke bottom then nestle a poached (or your favorite
style) egg in it and drown in hollandaise.

Here's a version:

http://www.nolacuisine.com/2006/03/1...sardou-recipe/

Crab or bay shrimp would certainly be a great substitute (or addition) to
the egg! Eggs Sardou+.

Happy anniversary!

Best,

Andy

On Apr 1, 2:16*pm, 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
> --
>
> There is no love more sincere than the love of food
> * * * * * * * * * * * * * * * *George Bernard Shawwww.kokoscorner.typepad.com
> updated 04/01

Koko, you understood exactly what I'm looking for- thank you!

On Apr 1, 2:20*pm, Andy > wrote:
> merryb said...
>
> > 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?
>
> merryb,
>
> You're headed towards Eggs Sardou.
>
> Open-faced toasted English muffins lightly spread with creamed spinach,
> followed with the artichoke bottom then nestle a poached (or your favorite
> style) egg in it and drown in hollandaise.
>
> Here's a version:
>
> http://www.nolacuisine.com/2006/03/1...sardou-recipe/
>
> Crab or bay shrimp would certainly be a great substitute (or addition) to
> the egg! Eggs Sardou+.
>
> Happy anniversary!
>
> Best,
>
> Andy

Hi Andy!
That sounds pretty good, except for the egg! Think I'm leaning
towards Koko's idea, but thanks! I'll save that for another time-
Easter brunch maybe?

Merryb said...

> On Apr 1, 2:20*pm, Andy > wrote:
>> merryb said...
>>
>> > 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?
>>
>> merryb,
>>
>> You're headed towards Eggs Sardou.
>>
>> Open-faced toasted English muffins lightly spread with creamed spinach,
>> followed with the artichoke bottom then nestle a poached (or your
favorit
> e
>> style) egg in it and drown in hollandaise.
>>
>> Here's a version:
>>
>> http://www.nolacuisine.com/2006/03/1...sardou-recipe/
>>
>> Crab or bay shrimp would certainly be a great substitute (or addition)
to
>> the egg! Eggs Sardou+.
>>
>> Happy anniversary!
>>
>> Best,
>>
>> Andy
>
> Hi Andy!
> That sounds pretty good, except for the egg! Think I'm leaning
> towards Koko's idea, but thanks! I'll save that for another time-
> Easter brunch maybe?


merryb,

You reminded me, I'll bet my produce market is overflowing with giant
artichokes right about now!

Thanks,

Andy

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?

Garlic butter would go well with crab, but not with asparagus, as far as
I am concerned. If you like hollandaise, how about béarnaise, basically
the same thing with shallots and tarragon added. It would go well with
both asparagus and crab.

Victor

On Apr 1, 2:35*pm, Andy > wrote:
> Merryb said...
>
>
>
>
>
>
>
> > On Apr 1, 2:20*pm, Andy > wrote:
> >> merryb said...
>
> >> > 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?
>
> >> merryb,
>
> >> You're headed towards Eggs Sardou.
>
> >> Open-faced toasted English muffins lightly spread with creamed spinach,
> >> followed with the artichoke bottom then nestle a poached (or your
> favorit
> > e
> >> style) egg in it and drown in hollandaise.
>
> >> Here's a version:
>
> >>http://www.nolacuisine.com/2006/03/1...sardou-recipe/
>
> >> Crab or bay shrimp would certainly be a great substitute (or addition)
> to
> >> the egg! Eggs Sardou+.
>
> >> Happy anniversary!
>
> >> Best,
>
> >> Andy
>
> > Hi Andy!
> > *That sounds pretty good, except for the egg! Think I'm leaning
> > towards Koko's idea, but thanks! I'll save that for another time-
> > Easter brunch maybe?
>
> merryb,
>
> You reminded me, I'll bet my produce market is overflowing with giant
> artichokes right about now!
>
> Thanks,
>
> Andy- Hide quoted text -
>
> - Show quoted text -

Wish I could be in Castroville about now- artichoke heaven!

Merryb said...

> On Apr 1, 2:35*pm, Andy > wrote:
>> Merryb said...
>>
>>
>>
>>
>>
>>
>>
>> > On Apr 1, 2:20*pm, Andy > wrote:
>> >> merryb said...
>>
>> >> > Tonight is the anniversary of moving to our present house, so
though
> t
>> >> > 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?
>>
>> >> merryb,
>>
>> >> You're headed towards Eggs Sardou.
>>
>> >> Open-faced toasted English muffins lightly spread with creamed
spinach
> ,
>> >> followed with the artichoke bottom then nestle a poached (or your
>> favorit
>> > e
>> >> style) egg in it and drown in hollandaise.
>>
>> >> Here's a version:
>>
>> >>http://www.nolacuisine.com/2006/03/1...sardou-recipe/
>>
>> >> Crab or bay shrimp would certainly be a great substitute (or
addition)
>> to
>> >> the egg! Eggs Sardou+.
>>
>> >> Happy anniversary!
>>
>> >> Best,
>>
>> >> Andy
>>
>> > Hi Andy!
>> > *That sounds pretty good, except for the egg! Think I'm leaning
>> > towards Koko's idea, but thanks! I'll save that for another time-
>> > Easter brunch maybe?
>>
>> merryb,
>>
>> You reminded me, I'll bet my produce market is overflowing with giant
>> artichokes right about now!
>>
>> Thanks,
>>
>> Andy- Hide quoted text -
>>
>> - Show quoted text -
>
> Wish I could be in Castroville about now- artichoke heaven!


merryb,

I saw the Castroville artichoke festival on TV.

I was sick with jealousy!!!

Best,

Andy

Victor Sack said...

> asparagus


???

On Apr 1, 2:59*pm, (Victor Sack) wrote:
> 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?
>
> Garlic butter would go well with crab, but not with asparagus, as far as
> I am concerned. *If you like hollandaise, how about béarnaise, basically
> the same thing with shallots and tarragon added. *It would go well with
> both asparagus and crab.
>
> Victor

Artichokes, not asparagus, altho I love those too!

Merryb > wrote:

> > Garlic butter would go well with crab, but not with asparagus, as far as
> > I am concerned. *If you like hollandaise, how about béarnaise, basically
> > the same thing with shallots and tarragon added. *It would go well with
> > both asparagus and crab.
>
> Artichokes, not asparagus, altho I love those too!

Oops! It was a freak misspelling/misnaming. I did mean artichokes!
The whole thing would apply both to artichokes and asparagus equally
well. As far as I am concerned, garlic does not go well with either,
but béarnaise does.

Victor

On Apr 1, 4:22*pm, (Victor Sack) wrote:
> Merryb > wrote:
> > > Garlic butter would go well with crab, but not with asparagus, as far as
> > > I am concerned. *If you like hollandaise, how about béarnaise, basically
> > > the same thing with shallots and tarragon added. *It would go well with
> > > both asparagus and crab.
>
> > Artichokes, not asparagus, altho I love those too!
>
> Oops! *It was a freak misspelling/misnaming. *I did mean artichokes!
> The whole thing would apply both to artichokes and asparagus equally
> well. *As far as I am concerned, garlic does not go well with either,
> but béarnaise does.
>
> Victor

What? No garlic butter with your chokes? Are you a mayo guy?

On Wed, 1 Apr 2009 14:26:18 -0700 (PDT), Merryb >
wrote:

>On Apr 1, 2:16*pm, 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
>>
snippage
>
>Koko, you understood exactly what I'm looking for- thank you!

Happy to help :-)

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/01

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
--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

On Apr 1, 9:05*pm, 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?

Extra light OO is OK, but I use peanut for that and everything else
other than stuff I want to flavor with EVOO. Peanut tastes very
neutral to me, and is a heckuva lot cheaper than safflower or
grapeseed. One of my buddies once mused on how avocado oil might be
for mayo, but to my knowledge it never got tried. Avocado oil is also
expensive.
>
> Serene
> --
> 42 Magazine, celebrating life with meaning. Inaugural issue March '09!http://42magazine.com
>
--Bryan

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.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/01

"Victor Sack" > wrote in message
.. .
> 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?
>
> Garlic butter would go well with crab, but not with asparagus, as far as
> I am concerned. If you like hollandaise, how about béarnaise, basically
> the same thing with shallots and tarragon added. It would go well with
> both asparagus and crab.
>
> Victor

I likeGarlic with Asparagus. Although I would tone it down if using with
crab

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

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.

Victor Sack wrote:
> 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?
>
>
> Garlic butter would go well with crab, but not with asparagus, as far as
> I am concerned.

Heretic!

If you like hollandaise, how about béarnaise, basically
> the same thing with shallots and tarragon added. It would go well with
> both asparagus and crab.
>
> Victor

Tarragon was my first thought also, if one wanted to add a flavor to the
already marvelous flavor of artichoke. Lemon and Garlic butter are
about as far as i go.

Though the few times i have made a 'stuffed artichoke' i have made a
simple white sauce well flavored with cheese to serve with the hot
stuffed artichoke.

A shrimp stuffed artichoke with a nice cheese sauce is good, but if i
were serving it cold i would use a vinaigrette to dress the shrimp
stuffed artichoke with.
--
JL

On Apr 2, 1:23*pm, Joseph Littleshoes > wrote:
> Victor Sack wrote:
> > 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?
>
> > Garlic butter would go well with crab, but not with asparagus, as far as
> > I am concerned. *
>
> Heretic!
>
> If you like hollandaise, how about béarnaise, basically
>
> > the same thing with shallots and tarragon added. *It would go well with
> > both asparagus and crab.
>
> > Victor
>
> Tarragon was my first thought also, if one wanted to add a flavor to the
> already marvelous flavor of artichoke. *Lemon and Garlic butter are
> about as far as i go.
>
> Though the few times i have made a 'stuffed artichoke' i have made a
> simple white sauce well flavored with cheese to serve with the hot
> stuffed artichoke.
>
> A shrimp stuffed artichoke with a nice cheese sauce is good, but if i
> were serving it cold i would use a vinaigrette to dress the shrimp
> stuffed artichoke with.
> --
> JL

Unfortunately, I don't know yet if my tarragon plant survived the
winter. I have had an artichoke as you described- cold with shrimp &
vinigarette, and it was delicious. On another note, I have a cookbook
called "The Thistle Eater's Guide" that has an artichoke cake recipe
in it. If I remember correctly, it sounded similar to a spice cake.

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

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.