The greenness of it is the result of using dark green extra virgin olive oil, which I have already determined was WHOA HEY NO! It's like HELLO, OLIVE!!! HAPPY TO SEE ME???
Aioli that I have had professionally prepared tends to be pale-to-rich yellow. I expect that if I make it with canola oil it'll come out closer to that shade.
The mayo really was easy and I encourage you to try. Just remember: half a cup of oil to each egg yolk.
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branchandroot
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Date: 2008-12-08 07:39 pm (UTC)Aioli that I have had professionally prepared tends to be pale-to-rich yellow. I expect that if I make it with canola oil it'll come out closer to that shade.
The mayo really was easy and I encourage you to try. Just remember: half a cup of oil to each egg yolk.