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charred eggy bread with strawberries and honey
Mix the beaten egg with the milk and a dash of limoncello in a shallow dish. Dip the bread slices into...
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Mix the beaten egg with the milk and a dash of limoncello in a shallow dish. Dip the bread slices into...
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you need to write it out like a recipe
The quantities definitely look wrong.... they've double entered the oil by the looks.<br /> 2 egg yolk to 1 c oil would be about right
For those of you who think this recipe is a disaster, it is probably because you didn't add the oil slowly enough at first. You need to do it VERY slowly, like drop by drop until the mixture starts to thicken. Even if you have stuffed it up and it's just garlicy oil, it's still going to taste good. Just mix it in with some pasta or use as a dressing.
This recipe was a disaster. Jamie, you owe us a bottle of olive oil. I shall pick it up from your restaurant in Bristol tomorrow.
I'm guessing 1 ounce of each oil and this recipe should say<br /> 28.5 ml not 285ml?<br /> <br /> So off by a factor of 10x on the oil? That would align with other recipes I've read where about 1/2 ounce per serving vs this one of 10x that. Really? Make roughly a pint glass of aioli to serve 8?
THIS RECIPE IS INCORRECT!!!!! massively!! i hope you read this before you waste several bottles of oil assuming you're making a mistake!! it must be twice as much oil as you need and just 1 egg yolk simply can't cope with it all. perhaps the editors of this site should remove/replace this one?
These measurements can't be right. I also ended up with an extremely runny mixture having only used around a quarter of the amount of oil suggested in the recipe. Or am I missing something here?....
I ended up with a bowl of oil. Are these measurements correct? Thought it was supposed to be mayonnaise consistency?? Very dissapointed :(
Get smart. Most countries around the Mediterranean have various techniques for combining garlic and olive oil. Thus 'alholi", 'allioli', 'Aglio e Olio', 'Aïoli', etc., each with distinct techniques and uses. Garlic and oil - Garlic and Oil - two ingredients common to all the sun-drenched cuisines. To say, chauvinistically, that it originated in one certain country's kitchen is, well, silly and nationalist. The truth is that Aïoli originated in my kitchen in Pacoima several years ago. But Jamie's version works very well, too.
Nice recipe! What is the shelf life please?<br />
Oh dear lord, does it really matter where this dressing originated from and or how the word is pronounced?
Jamie, i am going to give this a shot with some freshly cooked prawns (cooled) and add some finley chopped sweet pickles for our christmas appetizer mmm yum
"Aïoli" or "all i oli" or how ever you might be calling it, is neither Spanish nor French nor Italian! It is originally from the Middle-East and specifically from the Lebanon! The Arabs took it over from the Lebanese indeed and introduced it in Europe in the middle-ages when they colonized and ruled Andalucia in nowadays Spain! Voila!
The correct name is " ALL I OLI", it's made from Catalonia (Spain) but is in all de country. all i oli is written in Catalan, in Castilian (spanish) means ajo y aceite, which in english is garlic and olive oil.
In Spain also made with egg but now is just a garlic mayonnaise is not "all i oli",OK??
The correct name is "all i oli" and it's from Catalonia...YES!! from SPAIN and it's not a Mayonesa...it's just oil and garlic with salt...so please change the name of that sauce, bacause it's not ALL I OLI...this sauce is just mayonesa with garlic...and mustard??? come on! I can't believe that...please fix it...
Ashlee...all i oli in Italy or France? well... I don't think so
And Mara ...mediterranean is not only France or Italy...the closest part to Spain? NO, it's from Spain...
I can't understand why there are so many problems with Spain and spanish things in general...
Where in Italy? I knew It is cooked in France (the Mediterranean zone, specially de closest part to Spain) but i've never heard about Italy.
It's made in Spain, France and Italy and there is no proof about where it originated. So while "all i oli" might be correct in Spain, in the English-speaking world we call it the French name, aïoli.
Here in Spain (in Catalonia and Valencia, where is very popular) is called, as Natalia said, "all i oli". That means garlic and oil and that's exactly what we use to cook it: garlic, oil (olive oil of course) and a pinch of salt. We eat it with fish paella and fideuà, but also with roasted meat or fish.
I'm just giving information not criticizing. Jamie's recipe must be delicious and I'm going to try.