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Thread: Eggless Garlic Mayo page 2

  1. #11
    NZ primal Gwamma's Avatar
    NZ primal Gwamma is offline Senior Member
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    PB you rock !!!!!
    "never let the truth get in the way of a good story "

    ...small steps....

  2. #12
    alg2435's Avatar
    alg2435 is offline Senior Member
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    I'm so glad I don't know everything. Seems like I discover something new on this forum every week. This mayo is something I definitely gotta try! Excited!

  3. #13
    patski's Avatar
    patski is offline Senior Member
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    Ok, so I feel like a tard. I tried to make this with a stick blender.

    YEAH THAT DOESN'T WORK.

    Gotta get me an itty bitty food processor.
    A Post-Primal PrimalPat

    Do not allow yourself to become wrapped up in a food 'lifestyle'. That is ego, and you are not that.

  4. #14
    primalperson1's Avatar
    primalperson1 is offline Junior Member
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    Ok thanks! gotta try this.....

  5. #15
    Paleobird's Avatar
    Paleobird Guest
    Quote Originally Posted by patski View Post
    Ok, so I feel like a tard. I tried to make this with a stick blender.
    YEAH THAT DOESN'T WORK.
    Gotta get me an itty bitty food processor.
    I did mine in the VitaMix. They are pretty pricey but a good long term investment. Like the last blender you will ever need to buy in your life.

  6. #16
    homosapiyum's Avatar
    homosapiyum is offline Junior Member
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    Well this would explain why I am so awesome at making Toum in my blender, but fail at Mayo every time, the garlic obviously helps in the emulsification process! If you can do eggs this is an awesome garlic sauce recipe (Toum) which goes well on pretty much every food ever.

    1 Egg White
    3 - 4 Garlic Cloves
    Juice of Half a Lemon
    EVOO (light flavour works best)
    Pinch of Salt

    Pop the egg white and lemon juice in the blender, whizz it up until the egg white starts to fluff up, then put the garlic in with a pinch of salt. Run the olive oil into the blender in a thin, steady stream until everything starts to emulsify. You should pour in a thin trickle but you can be a bit more heavy handed than if you were making plain mayo. So amazing with some nice lamb, or chicken... or by itself!

  7. #17
    Catrin's Avatar
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    This sounds wonderful - will need to do this SOON!

  8. #18
    palebluedots's Avatar
    palebluedots is offline Senior Member
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    What kind of oil do you all use when you're making aioli? I find that the unfiltered olive oil I use gives it too strong a flavor, and I've tried it with all sorts of other oils too, and haven't found one that I'm totally in love with. Almond oil came the closest to being ok. I am hesitant to buy the cheapo crap olive oils that have no flavor because I'm not really sure what kind of processing and chemicals are involved in that. Thoughts?

  9. #19
    Paleobird's Avatar
    Paleobird Guest
    Avocado oil is one of my favorites.

  10. #20
    homosapiyum's Avatar
    homosapiyum is offline Junior Member
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    Oh avocado oil I don't know why I never thought of that I've just automatically gone for the Extra Light Flavour Olive Oil - mine is farm fresh though from the markets so I know the processing is ok

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