Mayonnaise and Aioli

IMG_7313(Makes approx. ¾ Cup)

 INGREDIENTS
1 Large Egg
1 ½ Tsp Fresh Lemon Juice
1 Tsp White Vinegar
¼ Tsp Dijon Mustard
½ Tsp Salt
¾ Cup Vegetable Oil (for Mayo) or Olive Oil (for Aioli)
1 Minced Clove of Garlic (for Aioli)

METHOD

  1. Combine yolk, lemon juice, vinegar , mustard and salt (if making aioli, add the minced garlic as well)
  2. Whisk until blended and turns bright yellow, about 30 seconds.
  3. Add oil (vegetable oil for mayonnaise and olive oil for aioli), a few drops at a time using ¼ cup measure while whisking, about 4 mins.
  4. When this is well incorporated, add the additional ½ cup oil in a steady stream while whisking until thick, about 8 mins.
  5. Cover and chill in the fridge.
  6. Can be made 2 days ahead.
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Seven Layer Taco Dip

 

This dip brings back wonderful memories of holidays with the family. I would make this dip to take to the beach for sun-downers. Everyone wanted what was in my picnic basket…………

1st Layer: One tin of Chilli baked beans pureed – Spread over the base of a glass dish.

2nd Layer: 3 Avocado’s pureed with 1 cup Hellmans mayonnaise – place over the beans.

3rd Layer: Mix together 1 pkt white onion soup mix, 2 tbls tomato sauce/ketchup, few drops tobasco sauce, 1/2 tsp paprika, 3/4 tsp black pepper,250ml (1Cup)Thick Sour Cream and 250 ml (1 Cup) Hellmans Mayonnaise. Place over the Avo.

4th Layer – 250ml (1 Cup) grated Strong Cheddar Cheese

5th Layer – Finely Shredded Lettuce.

6th Layer  – Chopped fresh Tomato.

7th Layer – Finely Chopped Spring Onion.

Cover bowl and refrigerate till needed. Serve with Taco or Potato Chips.