We’re back with our À Noter column this week featuring a fun book related offer from Tertulia, a cookbook event I’m hosting for the incredible, three-time James Beard nominated pastry chef/lovely human Natasha Pickowicz, AND an incredible sample sale featuring handwoven rugs and pillows in Greenpoint, Brooklyn by
Lovely, Colu! But isn't aioli just another (French) word for garlic mayonnaise? I've made it for years with a whole egg in the blender (not the food processor) and it seems to work well, although I add the garlic, chopped fine, fairly late in the game in order to keep it from turning bitter. Your method, of course, is absolutely classic.
Lovely, Colu! But isn't aioli just another (French) word for garlic mayonnaise? I've made it for years with a whole egg in the blender (not the food processor) and it seems to work well, although I add the garlic, chopped fine, fairly late in the game in order to keep it from turning bitter. Your method, of course, is absolutely classic.