5 garlic cloves
1 egg, at room temperature
1 cup olive oil, at room temp.
1 tbsp lemon juice
Directions
Crush the garlic in a food blender. Add the egg, and blend for 15
seconds. Very slowly add the oil through the top of the blender so
that an emulsion can take place. Stir in the lemon juice by hand.
Hint: To get the smell of garlic off your hands, simply rub your
hands in used coffee grinds. End of odor. In Italy, it is common to
eat a whole coffee bean after a big meal so that your lover will not
be bothered by garlic.
Servings: 1 cups
Aioli Sauce - Garlic Mayonaise Recipe brought to you by Recipe Ideas
Categories: Sauce; Vegetable
The History of Recipes
It is possible to follow the history of meal recipes way back into history, certainly as far back into recorded history as the Egyptians, and potentially, even further back. Interesting though that is, sadly, these ancient cookbooks were just simple pictorial recipes for food preparation.
In fact, the oldest recipe discovered, according to historians is a series of ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Later on, in The time of the romans around 25BC a roman called Apicius compiled a collection of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals were separated into starters, entrees and dessert, something we still use today. Aspicius recounts how the Romans used many herbs and spices, including a few that are still present in modern kitchens like thyme, mint and dill. Later on in the 1400s, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. These new foods and tastes was responsible for an outbreak in publications on food, most of which are now in private cookery archives. For the decades that followed, the upper-class families of the West competed to serve the best banquets, and consequentially the best chefs and their collection of recipes were greatly in demand. However, it was during the 1800s that fine cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and recording recipes to help cooks of their time. By the time we get to the 20th century, cookery publications were highly popular due to better eduction, people having increased leisure time and having more money. |
We hope you enjoy this Aioli Sauce Garlic Mayonaise recipe.
