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.


Aioli (aka Garlic Sauce)
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.


@ Please tell us what you think!                                                           back Back Home

Copyright © 1999-2009 S.H. Klock/ The Recipe Reader. All rights reserved.   Terms of use.