Eliotmayo
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Poets' Corner - T. S. Eliot - The Waste Land
[Eliot's poem is prefaced by a quote from the 1st century A.D. Satyricon of Petronius] in Greek and Latin. It translates roughly as "I saw with my own eyes the Sibyl at Cumae hanging in a cage, and when the boys said to her 'Sibyl, what do you want?' that one replied 'I want to die'. --Steve]Skordalia - Wikipedia, the free encyclopedia
Skordalia or skordhalia / skorthalia (σκορδαλιά [skorðaˈʎa] ; in Greek also called αλιάδα) is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base—which may be a purée of potatoes , walnuts , almonds , or liquid-soaked stale bread —and then beating in olive oil to make a smooth emulsion . Vinegar is often added. [ edit ] Overview
Aioli [aye-awe-lee] is one of the most popular sauces in the Mediterreanean - an emulsion of olive olive oil flavored with lemon juice and as much garlic as you can take. It is insanely addictive and is very efficient in warding off vampires. ...until you get a smooth paste. Now the aioli traditionalists will tell you that you have no business adding an egg yolk into an aioli, but I'd love to see how stiff they can get their aioli without an emulsifier.
Aioli - Mediterranean Garlic Sauce
Aioli - Wikipedia, the free encyclopedia
Aioli ( / aɪ ˈ oʊ l i / ; Provençal Occitan : alhòli [aˈʎɔli] or aiòli [aˈjɔli] ; [ 1 ] Catalan : allioli [ˌaʎiˈɔɫi] ) is a Provençal traditional sauce made of garlic , olive oil , and (typically) egg . There are many variations, such as the addition of mustard or, in Catalonia , pears . It is usually served at room temperature. The name aioli (alhòli) comes from Provençal alh 'garlic' (
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BBC - Food - Recipes : Homemade mayonnaise
First of all, put the egg yolks into the basin, add the crushed garlic, mustard powder, salt and a little freshly milled black pepper. Mix all of these together well. Then, holding the groundnut oil in a jug in one hand and an electric hand whisk in the other, adddrop of oil to the egg mixture and whisk this in.
Commercially produced mayonnaise bears about as much resemblance to the homemade sauce of the same name as instant coffee does to a single-estate espresso pre-treated by civet cats . It's like an oven chip, or a jar of pesto – perfectly acceptable when needs must, as long as no one's pretending it's anything like the real thing. Even the proudest fans of this pallidly gelatinous product can't deny that, however fancy the label, it can't cut the mustard when it comes to basic tasks like slipping silkily over some Jersey Royals, or partnering a plump brown crab .
