Eggless Garlic Mayo
Yes, it sounds weird I know but I tried some of this stuff at a Farmer's Market and just had to duplicate it when I got home.
You basically take a boatload of garlic, you can peel it all yourself or be lazy like me and get the stuff in the jar.
Then you blend the living daylights out of it.
Then you start adding olive oil drizzled in very slowly through the lid hole the same way you would with regular mayo.
It will emulsify and becomes white and the consistency of homemade mayo just with a really strong garlic flavor.
Stop adding oil when the blender blades won't turn any more. It is the right thickness.
Then other things can be added for additional flavor like kalamata olives, sun dried tomatoes, basil, etc.
This Farmer's market stall had a whole line of these flavors.
Can be used anywhere you would use mayo. Makes an awesome tuna salad. Salad dressings.
It would be particularly nice if you know anyone who has an egg intolerance issue.
Apparently aioli typically uses egg, but allioli, which is a Catalan version meaning 'garlic and oil' doesn't.
But whatevs, I want some! = D
I heart you forevah robin!!!
[QUOTE=patski;944102]I heart you forevah robin!!![/QUOTE]Oh good, I'm glad you like it.
Egg intolerances are a lot more common than I realized. But that shouldn't stop you from having a good caesar dressing or tuna salad.
I wonder how it would taste on eggs?
[QUOTE=magicmerl;945559]I wonder how it would taste on eggs?[/QUOTE]Actually it makes a great egg salad.
Yes - this looks really great especially as a person who can't eat eggs.
Do you think it would also work with roasted garlic?
[QUOTE=jammies;945568]Yes - this looks really great especially as a person who can't eat eggs.
Do you think it would also work with roasted garlic?[/QUOTE]I don't see why not, if fact that might be a nice taste addition.
marking a spot so i can try this :o