Edible Monterey Bay

MAYONNAISE AND AIOLI

PHOTOGRAPHY BY CRYSTAL BIRNS

from Crafty Condiments

First you need fresh eggs, preferably pasture raised with nice bright yolks, and an oil of your choice that is liquid at room temperature. I like to use avocado oil because the flavor is neutral, but other neutral tasting oils include walnut, almond and macadamia nut. Olive oil is also good, but adds olive flavor, which is tasty but does not resemble traditional mayo like my childhood favorite: Best Foods. You may also blend olive oil with nut oils if you feel the flavor of olive is too strong. All of the forementioned oils are healthy oils to use, as is coconut oil, however it tastes very much like coconut—which may be good if you are making a tropical tasting aioli. If you … Read More

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