Comments on: Finger Lickin’ Aioli

By: Tapas for paupers – Tortilla de patatas | Corridor Kitchen

Tapas for paupers – Tortilla de patatas | Corridor Kitchen — Tue, 12 Jun 2012 06:57:56 +0000

[…] sometimes onions. I add garlic to mine but that’s completely optional. Serve with tomato sauce or aioli. Or […]

By: Salat Hatzilim | Corridor Kitchen

Salat Hatzilim | Corridor Kitchen — Tue, 20 Dec 2011 22:54:45 +0000

[…] Using a food processor or immersion blender (or a whisk if you want to torture yourself), puree egg yolk until creamy. Add salt and once dissolved, pour the oil, drop by drop, constantly stirring, the way you would to make aioli. […]

By: Lau

Lau — Thu, 06 Jan 2011 05:39:23 +0000

Chips count as a vegetable, don’t worry…

By: Lau@Corridor Kitchen

Lau@Corridor Kitchen — Thu, 06 Jan 2011 05:32:54 +0000

Deep fried Aioli sounds amazing! I read your post on the Berowra waters inn btw. How awesome that you can get to it only by boat! I would love to go there and now you’ve given me an even better reason…^_^ Happy New year to you too!

By: Lorraine @ Not Quite Nigella

Lorraine @ Not Quite Nigella — Wed, 05 Jan 2011 11:18:14 +0000

Lauren, this looks so good. I go through so much mayonnaise and aioli it’s embarrassing! And have you ever tried deep fried aioli? I had it at Berowra Waters inn and it’s crazy good! Happy New Year and I hope your year is filled with good food!