T. S. Eliot - The Waste Land. Skordalia. Skordalia or skordhalia/skorthalia (σκορδαλιά [skorðaˈʎa]; in Greek also called αλιάδα 'aliada/aliatha) 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,[1] walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion. Vinegar is often added. Overview[edit] See also[edit] Aioli, a French garlic sauce References[edit] Aioli - Mediterranean Garlic Sauce. Home >> Recipes One of the most addictive sauces in the world, aïoli is made all over the Mediterranean. See how to do it the old-fashioned way. 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. Skin the garlic and place it in the mortar.
Grind your garlic cloves down to a paste with a little salt. Quantities? Here I'm using a stone mortar my dad found in a 16th century house with its boxwood pestle. Add 1 egg yolk (or the whole egg)... ... and grind... ...until you get a smooth paste. Now for the delicate part. Start pouring a small stream of oil into the eggs and whisk . You'll get better result with a proper whisk rather than using the pestle. Aioli. Aioli of garlic, salt, egg, and olive oil in a mortar Aioli with olives Aioli is, like mayonnaise, an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. Egg yolk can be used as an emulsifier and is generally used in making aioli today. However, mustard and garlic both have emulsion-producing properties and some variants (such as Catalan allioli) omit the egg. Generally, egg yolks, garlic, and Dijon mustard (if adding this as a common variation on the basic aioli) are combined first with a whisk, then the oil and the lemon juice are added slowly with whisking to create the emulsion.
The additions of the dissimilar ingredients must be slow to start and then can be faster once the initial emulsion has formed. In Occitan cuisine, aioli is traditionally served with seafood, fish soup, and croutons, in a dish called merluça amb alhòli. Other forms of aioli[edit] Similar sauces are found elsewhere in the region. Allioli[edit] Aillade[edit] Ts eliot. Google Image Result for. Google Image Result for. Google Image Result for. Food - Recipes : Homemade mayonnaise. How to make perfect mayonnaise. 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. The jar I have in front of me, the own-brand of a terribly respectable supermarket, lists 10 ingredients, including wheat glucose-fructose syrup and colouring. Real mayonnaise requires just three: egg yolks, oil and vinegar. Mayonnaise is an emulsion of oil in water (egg yolks being half water). Classic method As my control mayonnaise, I'm using Michel Roux's recipe – he's French, after all, and he seems to know his eggs.
The yolks.