Derval Posted June 15, 2012 Share Posted June 15, 2012 I'm going to make a batch of Melissa's mayo but I want to make half of it into aioli (garlic mayo) but am unsure how to do it - raw crushed garlic would be too pungent & "bitty" I imagine. Any ideas? Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted June 15, 2012 Moderators Share Posted June 15, 2012 I've never done it, but instead of using the half teaspoon of mustard powder that Melissa's recipe calls for, you could use half a teaspoon of garlic powder to make the mayo. That should impart a strong garlic flavor. I have tried lots of different things in place of mustard powder when making mayo - ancho chili powder, yellow Jamaican curry, madras curry, etc. - and all have worked nicely. Link to comment Share on other sites More sharing options...
befabdaily Posted June 15, 2012 Share Posted June 15, 2012 Oven roast your garlic first. That'll mellow it out, and it's much tastier than any garlic powder I've ever tried. Link to comment Share on other sites More sharing options...
habitualpurpose Posted June 18, 2012 Share Posted June 18, 2012 Oh yum! befabdaily, that's a great idea! Link to comment Share on other sites More sharing options...
Derval Posted June 18, 2012 Author Share Posted June 18, 2012 I roasted a head of garlic wrapped in foil for Well Feds velvety butternut squash. I reserved 2 cloves worth and made a small portion of aioli with it - divine ! Link to comment Share on other sites More sharing options...
SummerGirl Posted June 18, 2012 Share Posted June 18, 2012 Sounds good dervalc. Must give it a try! Link to comment Share on other sites More sharing options...
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