Sunday, December 23, 2012

Garlic + egg yolks + olive oil = Aoili


The garlic is dug dried and plaited.
What better way to use up the egg of which I accidentally broke a little bit of the shell than turning into Aoili for a special Christmas extra.   First the cloves of garlic are pounded in a mortar and pestle. The egg yolks are separated.
Then bit by bit the olive oil is added into the mix, a dash of lemon juice until it all magically thickens up and becomes Aoili.
What to do with the leftover eggwhites? Whip them up into a meringue, smash that up and mix with cream and all those excess strawberries and raspberries we have at the moment. And what do you have? Eton Mess for dessert.


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