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Post by Deleted on Mar 11, 2014 14:10:32 GMT -5
Aoli is a garlic-y mayonaise. it is occasionally used as a thick soup base for seafood.
4 egg yolks 2 tablespoon lemon juice 2 tablespoon yellow mustard 1 whole garlic bulb roasted till soft and squeezed out of its skins 1 1/2-2 cups mild oil (rape seed, canola etc) salt and white pepper to taste.
Poach 2-3 pounds of white fleshed and or mild sweet fish (like) haddock scallops shrimp. Use liquid for things like court boullion. Use flesh as the yummy bits for aoli.
In a blender or cuisine-art whizz up egg yolks, lemon juice, mustard and garlic. add oil slowly till sauce thickens.
Pour over HOT drained fish. Eat. Wipe chin.
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Post by Deleted on Mar 11, 2014 14:15:52 GMT -5
When I roast a whole garlic I cut off just the tops, and make a little ring of aluminum foil to rest it upon. Roast for 30-45 minutes in 325° oven. It will be tan and mild compared to raw garlic.
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Post by Deleted on Mar 11, 2014 21:38:49 GMT -5
This thick gooey sauce and some garlic bread will knock a vampire off his casket at thirty paces...
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Post by LinFL on Mar 14, 2014 10:34:23 GMT -5
Ah, the trick is to make sure anyone you might want to kiss ALSO eats the garlic. That way neither of you notices the other person's vampire-killing breath. Oh, and aoli is amazing drizzled over a freshly-grilled white fish, too. A few capers sprinkled on top (if you like capers) and some grilled veggies on the side and you have seriously good eats.
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Post by Deleted on Mar 15, 2014 11:47:09 GMT -5
And (in order to spare Wendy) no dairy or gluten.
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