Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do i make perfect gaylic mayo. the last i tried i nearly killed the wife so -I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do i make perfect gaylic mayo. the last i tried i nearly killed the wife so ),it will help you,my kids.
Answers:
Forget making it buy Duke's Mayo.............it's the South's Best Mayo!!!!
Other Answers:
stay out of the kitchen. dont kill your wife
Garlic Mayo (Ali Oli)
1 egg
2 cloves garlic, hearts removed
1 pinch sea salt
1-2 tablespoon red wine vinegar
1-2 cup sunflower oil ( olive oil makes the mayo a little bitter for my taste, the amount will depend)
32 servings 2 cups
1. Put the egg, garlic and salt in a food processor.
2. Turn on, and whir until garlic is completely blended--I sometimes mash it first, even before adding it to the machine.
3. This is very important--Add the oil in a THIN steady stream--no thicker than spaghetti, especially at first.
4. Continue to add the oil in a steady stream until the mayo thickens.
5. Add the vinegar and process a couple seconds more.
6. Note:If for some reason the mayo does not thicken (it happens), remove the mixture from the food processor to a spouted container, put another egg into the food processor and add the previous mixture in a thin, steady stream, and it will thicken.
Luckywife...can tell we're both receipezaar freaks....LOL
Whenever I ask what I should bring to a gathering, this is always requested! It goes well with EVERYTHING! Steak, hamburgers, chicken, pork, on sandwiches, in potato salad, on sausages (brats, dogs, polish), and on fries. It keeps well in the fridge for about a week.
1 egg
2 cloves garlic, hearts removed
1 pinch sea salt
1-2 tablespoon red wine vinegar
1-2 cup sunflower oil ( olive oil makes the mayo a little bitter for my taste, the amount will depend)
Put the egg, garlic and salt in a food processor.
Turn on, and whir until garlic is completely blended--I sometimes mash it first, even before adding it to the machine.
This is very important--Add the oil in a THIN steady stream--no thicker than spaghetti, especially at first.
Continue to add the oil in a steady stream until the mayo thickens.
Add the vinegar and process a couple seconds more.
Note:If for some reason the mayo does not thicken (it happens), remove the mixture from the food processor to a spouted container, put another egg into the food processor and add the previous mixture in a thin, steady stream, and it will thicken.
why do we always need to make it these days when everything is readymade buy a good mayo add the crushed garlic and if with prawns some fresh ginger would be nice
Dee's answer sounds good, but you could also try kicking it up a notch by using roasted garlic.
Cut the top off a whole head, maybe a third of the way down, so you expose every clove. Drizzle with a drop or two of olive oil, a couple grains salt and pepper. Wrap in a piece of foil and bake in the oven 350 degrees for 45 -60 min. Makes your kitchen smell wonderful. Let it cool so you can hanble it, then squeeze the whole head. The cloves will slide right out of the skins and you'll have a yummy paste you can use in all kinds of things
Source(s):
Been there, done that
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how do i make perfect gaylic mayo. the last i tried i nearly killed the wife so -I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do i make perfect gaylic mayo. the last i tried i nearly killed the wife so ),it will help you,my kids.
Answers:
Forget making it buy Duke's Mayo.............it's the South's Best Mayo!!!!
Other Answers:
stay out of the kitchen. dont kill your wife
Garlic Mayo (Ali Oli)
1 egg
2 cloves garlic, hearts removed
1 pinch sea salt
1-2 tablespoon red wine vinegar
1-2 cup sunflower oil ( olive oil makes the mayo a little bitter for my taste, the amount will depend)
32 servings 2 cups
1. Put the egg, garlic and salt in a food processor.
2. Turn on, and whir until garlic is completely blended--I sometimes mash it first, even before adding it to the machine.
3. This is very important--Add the oil in a THIN steady stream--no thicker than spaghetti, especially at first.
4. Continue to add the oil in a steady stream until the mayo thickens.
5. Add the vinegar and process a couple seconds more.
6. Note:If for some reason the mayo does not thicken (it happens), remove the mixture from the food processor to a spouted container, put another egg into the food processor and add the previous mixture in a thin, steady stream, and it will thicken.
Luckywife...can tell we're both receipezaar freaks....LOL
Whenever I ask what I should bring to a gathering, this is always requested! It goes well with EVERYTHING! Steak, hamburgers, chicken, pork, on sandwiches, in potato salad, on sausages (brats, dogs, polish), and on fries. It keeps well in the fridge for about a week.
1 egg
2 cloves garlic, hearts removed
1 pinch sea salt
1-2 tablespoon red wine vinegar
1-2 cup sunflower oil ( olive oil makes the mayo a little bitter for my taste, the amount will depend)
Put the egg, garlic and salt in a food processor.
Turn on, and whir until garlic is completely blended--I sometimes mash it first, even before adding it to the machine.
This is very important--Add the oil in a THIN steady stream--no thicker than spaghetti, especially at first.
Continue to add the oil in a steady stream until the mayo thickens.
Add the vinegar and process a couple seconds more.
Note:If for some reason the mayo does not thicken (it happens), remove the mixture from the food processor to a spouted container, put another egg into the food processor and add the previous mixture in a thin, steady stream, and it will thicken.
why do we always need to make it these days when everything is readymade buy a good mayo add the crushed garlic and if with prawns some fresh ginger would be nice
Dee's answer sounds good, but you could also try kicking it up a notch by using roasted garlic.
Cut the top off a whole head, maybe a third of the way down, so you expose every clove. Drizzle with a drop or two of olive oil, a couple grains salt and pepper. Wrap in a piece of foil and bake in the oven 350 degrees for 45 -60 min. Makes your kitchen smell wonderful. Let it cool so you can hanble it, then squeeze the whole head. The cloves will slide right out of the skins and you'll have a yummy paste you can use in all kinds of things
Source(s):
Been there, done that
correctness,It's Non-profit and only for informational purposes.
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