I am an instinctive cook. I watch loads of cooking shows and read far too many recipe books so I understand the techniques. Then I tend to follow recipes when I try something new but I'm not afraid to go off piste and create something new.
However, there are a few things that I've never tried as to be honest they look like they need to be too precise and are far too much of a faf. Yes, I just don't ever think that souffle will be something I knock out on a weekend between feeding the cats and doing the washing.
Mayonnaise (or rather, what is in my opinion, the worlds best accompaniment to chips - Aioli) was also on that list. But today is a bank holiday in the UK so I thought I would bite the bullet and try and it worked (doing happy little dance)
So, I took two egg yolks and added them to 4 crushed garlic cloves and a little salt. Mix until creamy and gradually (i can't stress this enough) gradually add up to 250 ml of good olive oil.
It took me over 15 minutes and I only ended up add in 150ml as I was happy with texture and taste. I then added a squeeze of lemon and a little pepper and salt. Mix and serve with fresh bread or crudities such as carrot or celery sticks.
Really quite good and not nearly as scarey as I thought
Lx
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