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
We can follow the history of `recipes` way back into the distant past, in truth as far into history as early Egypt, and quite possibly further than that. However, sadly, these old cook books were just primitive hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered, according to historians are some clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Progressing into The time of the roman empire 25BC a man called Apicius assembled a number of documents which described recipes cooked by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, main course and afters, something we still use today. Additionally, he informs us how the ancient Romans made use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks such as thyme, fennel and parsley. Later on, there are two interesting recipe books which appeared in the fourteenth century : one book titled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these are not about the spicy food that is familiar to us all today, but instead descriptions of the types of food prepared for the rich and wealthy people of those days. Later on in the 1400s, the Crusaders brought back many new foods and herbs from the holy lands, including parsley, basil and rosemary. These new herbs and spices prompted a torrent in cookery books, most of which are kept safe in academic collections. By the time we get to the 20th century, recipe books are starting to become popular mostly as a result of better eduction, more leisure time and having more money. The introduction of the TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Aioli Sauce Garlic Mayonaise recipe.
