This is a blog of items I have baked, including recipes from the many cookbooks I own, my own created recipes, and recipes from other sources. I will write about what I have made and post a picture along with it! During stretches when I go without baking, I will write a brief article about some aspect of cooking, baking, ingredients, or preparation techniques.
Wednesday, September 27, 2017
Dill Aioli
The name aioli is often interchanged on menus with the word mayo or mayonnaise, but in truth, aioli is a special variety of mayonnaise that always includes garlic and is made a special way. Either way, both aioli and mayo can come in a wide range of flavors and they are both delicious. Composed of an egg and oil emulsion, it forms a very thick, rich condiment that pairs well with anything from fish to fries to chicken and pasta dishes. To make the dill aioli, there are a few methods;
Start with a store-bought mayonnaise and stir in finely chopped dill and freshly squeezed lime juice.
Make your own aioli, adding in the finely chopped dill at the beginning with the egg/garlic and the lime juice towards the end. This makes a really delicious aioli with a vibrant green color.
Make your own aioli, but stir in finely chopped dill and freshly squeezed lime juice at the end.
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