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May. 27th, 2012 11:15 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffMalt Vinegar Aioli
MALT VINEGAR AIOLI
Makes 2 cups
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon minced garlic
1 teaspoon salt
Pinch freshly ground black pepper
3 egg yolks
1 cup canola oil
1 cup fruity olive oil
2 tablespoons malt vinegar
1. Make sure all ingredients are room temperature before beginning.
2. Place the mustard, lemon juice, garlic, salt, pepper and egg yolks in a bowl. Place the bowl on top of a towel to stabilize it, and slowly whisk in the canola and then the olive oil in a thin steady stream.
3. Once the mixture reaches a thick mayonnaise consistency, add malt vinegar and adjust seasoning, if needed.
MALT VINEGAR AIOLI
Makes 2 cups
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon minced garlic
1 teaspoon salt
Pinch freshly ground black pepper
3 egg yolks
1 cup canola oil
1 cup fruity olive oil
2 tablespoons malt vinegar
1. Make sure all ingredients are room temperature before beginning.
2. Place the mustard, lemon juice, garlic, salt, pepper and egg yolks in a bowl. Place the bowl on top of a towel to stabilize it, and slowly whisk in the canola and then the olive oil in a thin steady stream.
3. Once the mixture reaches a thick mayonnaise consistency, add malt vinegar and adjust seasoning, if needed.
