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Reviewed: May 12, 2008

I like it a LOT! I put a shallow metal bowl on a dish cloth draped over a larger bowl. Much easier to whisk. The bowl was DRY and the yolk room temperature. The dijon mustard, lemon juice, salt & 1/4 t paprika was whisked first, then the SLOW (this is absolutely essential--I probably whisked, very quickly, for 6 minutes or so) process of whisking the oil in, which worked *great*! At the end, I put in 1 t horseradish for more bite, paprika, and 4 cloves of garlic crushed, minced and pounded. Tomorrow, I will adjust seasonings and strain. mmm! I'm surprised I haven't seen this dip with yam 'fries' which is one of my favourites to order at a restaurant. I dunno what they put in it, but I think I'm getting closer! ps if your mayo 'separates' (tastes like yucky oil and is lumpy) don't throw it away! Get a new bowl, a new yolk with some seasoning and whisk it. Now pour in (VERY SLOWLY!!!) your ruined mayo very patiently and wha-la!! your mayo comes together beautifully ';-)

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Reviewer:

MJJK

	Living In: Vancouver, British Columbia, Canada
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Reviewed: Mar. 20, 2008

Delicious! If you read the other reviews that said this didn't "set" then they probably made one or both of these mistakes: The blender you use to make the mayonnaise must be COMPLETELY, UTTERLY DRY. Only make this recipe if you haven't used your blender for at least a day and it's totally air-dried. Also, you must add the oil to the blender at a very, very slow drizzle to get the mayonnaise to set up properly. Do these two things and your mayonnaise will come out perfect every time!

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Reviewer:

PattyJoy

	Cooking Level: Expert
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Reviewed: Oct. 30, 2007

My friend in Valencia Spain taught me to make this wonderful aioli. I make it on Thanksgiving to serve over halved, scored, oven baked potatoes, sprinkled with olive oil and paprika. Add this sauce and the potatoes are delightful. My entire family waits anxiously for aioli & potatoes on Thanksgiving...and all are hoping there's some they can take home. I now make each family a container of aioli. I wasn't taught to use the mustard, but was taught the egg yolk must be room temperature, and to use several cloves garlic...for a "zip" in the taste. I was also taught to use a submersive mixer...or whatever that gadget is called...that comes with it's own mixing cup. When made as Puri taught me...this recipe deserves 5 stars. Grandma Pam

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Reviewer:

GRANDMAPAM43


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Reviewed: Sep. 26, 2007

I found this recipe easy to make in my blender the first time. The second time I used a different blender and tried two batches--to no avail. So...I took about 1 cup of canola mayonnaise, whipped in about 1/4 c. or less of olive oil, added two minced garlic cloves, a splash of lemon and some pepper. Not as fabulous as the homemade on my first try, but a fine substitute.

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Reviewer:

DawneSN

	Cooking Level: Intermediate Home Town: Canton, Pennsylvania, USA Living In: Port Townsend, Washington, USA
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Reviewed: Jun. 17, 2007

I was expecting a mayo consistency but all I got when this was done was an oily mess. Perhaps I didn't whisk fast enough (but I did eventually use a blender). Maybe I'm not a pro chef, but if you aren't either, I'd think twice aboout trying this recipe.

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Reviewer:

dunnjen


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Aioli (Garlic Mayonnaise)

Reviewer:

MJJK

Reviewer:

PattyJoy

Reviewer:

GRANDMAPAM43

Reviewer:

DawneSN

Reviewer:

dunnjen