It all started with Karen cooking up zucchini fritters (from a low-carb recipe). It included a recipe for garlic aioli dip. Since the baby kept diverting Karen from the kitchen, I volunteered to make the aioli, figuring that slowly drizzling olive oil into egg yolks couldn't be that hard.With the first attempt, I put two egg yolks in the blender with six cloves of minced garlic (salt/pepper) and beat it up real good. Then, slowly drizzled a cup of olive oil in with the motor running. After a minute or two, all I had was soup, no mayonnaisey fluff. Grrrr.
Karen said that I should try again with the food processor and we both reckoned that we didn't need a whole recipe. So, I took out the cuise (pronounced: kweeze) and halfed the ingredients. Right off the bat, the s-blade in the food-pro would not touch the yolk/garlic. They just lay below the spinning blade. Grrrrr. I took the stuff out and put it into the smaller bowl that came with the same machine. Same result. No contact with the blade. Obviously, I wasn't using enough product. Maybe adding the olive oil would help. Half a cup later, all I had was soup.
Karen volunteered to make it in a bowl with a whisk. New egg and garlic. She beat it while I drizzed the EVOO. Then we switched until our arms were tired. Again, no fluff. We were both livid and needed to take a breath and walk away.
I tried the blender again, with the half proportions. At first the stuff started to turn a lighter shade of yellow and it was thickening and then it just turned into two layers with the oil whirling around on top of the egg/garlic... face turning red, curse words, but luckily no appliances got thrown through any windows. Instead, we both had a cold beer and pulled out a jar of mayo and said FUCK IT.
Now that I have some hindsight, I'm sure there's a logical explanation, but I'm still too mad to see straight. So, I'm turning to my online commisserators. Whats the lesson here?
Posts
