Looking to buy or recreate an alioli I had recently....it was very light and very white - I can't describe it other than it didn't seem very mayonnaise-y?
Can anyone enlighten me please
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Just been told the very same thing!Wicksey wrote:Although it is often made like a mayonnaise with egg I have heard Spanish say it should be made without the egg and a friend said they make it with milk, oil, lemon juice and garlic. I think there are a lot of different versions of it and the ones that I am given in our local restaurants always seem to be the very white version.
Pretty much! I've watched a great video on making Toum, that just uses oil, garlic, salt and lemon juice and looks exactly like what I'm looking forpoppy1 wrote:Milk....sunflower oil (not olive oil)...garlic and salt are the basic ingredients for a great alioli.
Poppy
I must have been lucky and have avoided this so far Sid, I've only had a white one that is smooth, light and fluffy....def. not keen to try garlic Angel Delight versionEl Cid wrote: ...the white gunge you get in restaurants is nothing like the real thing - it's more like wallpaper paste or a garlicky version of Angel Delight..
Sid
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