An alternative use for Your Milk-Shake Machine
Intended Use: Frothing up shakes.
Alternate use: Whip up some aioli. = faster and less wrist-wearying than a whisk-- sauce is great on burgers, sandwiches, or grilled chicken or fish; dip crudités in it.
4 cloves garlic, skinned and finely chopped
2 egg yolks
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon kosher salt
1 cup extra-virgin olive oil
Fresh chives, parsley, basil, or dill (optional)
Place all but the oil and herbs in the cup and combine with a fork. Holding the cup so the spindle touches the bottom, turn on the machine and add the oil in a slow, thin stream.
As the sauce thickens*, add ½ teaspoon cold water and 1 teaspoon lemon juice.
When the mixture reaches the consistency of
mayonnaise, add the optional herbs.
It will keep for a few days in the refrigerator.
*If the sauce fails to thicken or appears curdled, try adding a teaspoon of warm water. If that does not work, place another egg yolk in a fresh bowl, add the curdled sauce to it very slowly; whisking. Then return sauce to the milk-shake machine for a fine whipping. (Essentially do what you would do to rescue a mayonnaise.)
This recipe has been kitchen tested.
You can find the above recipe listed in the Home Cookin' index. Tap on recipe index.
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