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Add to that monkeys at restaurants who successfully omit the mayonnaise only to add coleslaw, which if I am not mistaken is made with f’in mayonnaise.
Anyhow, I don’t expect you to care or for this post to make it onto the front page on WebmasterWorld I just wanted to complain to the world at large
[edited by: ukgimp at 10:24 am (utc) on Aug. 7, 2003]
C'mon Aioli is NOT mayo! The only significant similarity with mayo is the use of oil (olive oil for aioli though) and vinegar. But please don't call aioli the spanish version of mayo! >:)
BTW: the best ailo is done with potatoes - the traditional aioli. At least the ailoi that the spanish part of my family does in Mallorca. ;)
4 cloves garlic, minced
2 egg yolks
1 cup extra virgin olive oil
2 teaspoons lemon juice
salt to taste
ground black pepper to taste
Mayonnaise (from CuisineDuMonde):
2 egg yolks
1/4 teaspoon of mustard
1 teaspoon of white wine vinegar
8.8 fl oz of olive oil
2 teaspoons of hot water
1/2 teaspoon of lemon juice or to taste
salt & pepper to taste
Sounds pretty similar to me... ;) Take the garlic out of the aioli, then add vinegar, mustard and lemon, and you have mayonnaise. The mayo recipe in my cookbook at home doesn't even include vinegar, so it's even closer!
My reciepe is pretty similar to one mivox quoted, exept I dont use water at all, use grape pit oil and put 4 tablespoons of hot mustard. I can keep 500 ml jar for more than a month in the fridge. I use what is left over in the bowl as a base for salad dressing.
I just can't imagine cheeseburgers, french fries, chicken, tuna or tomatoe sandwiches without mayonaise.
The problem with flaming mayonaise is no one is is right mind should put it in anything hours before eating it. No one should trust anything with 'mayo' in it it from a vending machine.
<sidenote> Do you guys know that Cheez Wizz, is a military specification? They wanted 'cheese' that could stay for 25 years on the shelves before it could be served. You can use the stuff as a emergency sealant in submarines too. ;)</sidenote>
Nothing better than going to an old fashioned ship-van (they look like caravans, and are slowly dissappearing from the Belgian landscape), and get a bag (or box) of (homemade) fries with a spoonfull of (homemade) mayo. I'm talking here about real fries (or ships, whatever you want to call them), i.e. the nice crispy, not to thick, not to thin, freshly cut (not frozen), fried twice (once in "cold" 150C fat, then let them cool down, then fry them again in the warmer 190C fat). Not like the potato type of undefined soggy pale things they call chips in this country (I live in the UK now). No wonder they soak them with vinigar, it's just so you wouldn't notice they were soggy in the first place and you wouldn't taste they're not cooked properly.
Same with the mayo, talking about the nice homemade stuff that actually tastes of something.
Mmm, lovely ...
My reciepe is pretty similar to one mivox quoted, exept I dont use water at all, use grape pit oil and put 4 tablespoons of hot mustard.
I mix mustard into plain mayo sometimes, mainly for sausages. The recipe in my cookbook at home doesn't use water either, but I wouldn't have thought of using grapeseed oil. Last time I made mayo at home, I remember the olive oil flavor totally overwhelmed it. Not that I don't like olive oil, but I think mayo should have it's own flavor.
Then again, my cookbook also recommends using "egg substitute" because of the "danger" of using raw eggs, so it looks like I'll end up playing this one by ear too... egg substitute?! Ugh.
Do you guys know that Cheez Wizz, is a military specification?
I'm probably the only Belgian here, so it's my duty to defend mayonaisse on chips!
I originally came to this fine place to search for answers that involved my computer...
just olive oil [...] and some patience
