Aioli is a cold garlic cream, served in Spain briefly fried or grilled meat, fish, poultry or vegetables. Serve with fresh bread and olives. To prepare aioli, all ingredients are at room temperature so that the cream does not curdle. Egg yolks in a bowl and season with salt and freshly ground pepper. With a whisk stir in the oil while stirring with a whisk at first drop by drop, so it combines with the egg yolk.
Only then pour the oil in a thin stream and continue to stir it vigorously until a creamy mayonnaise, as shown in the picture above, is formed. If the clot aioli, it may be that one ingredient was too cool, or you have poured the oil too fast. The aioli can be saved but by giving back an egg yolk in a bowl, add spices and curd aioli teaspoonful inflicted with a whisk in the egg yolk mixture is stirred until the aioli is creamy again. Continue reading
Mustard eggs can be served with potatoes as a main dish. If you want eggs, mustard rich as a starter, maybe only 1 egg per serving rich use . some fresh baguette for sauce. Spring onions into thin rings. Peel a small shallots and cut into fine dice. Omit butter in a nonstick pan. Spring onions and shallot until soft stirring. Add broth and cream. Reduce heat to low and stir in mustard to the sauce.
Mustard sauce and simmer for about 5-7 minutes, until sauce is smooth. Season with freshly ground pepper. Salt is not necessary because the mustard already spicy enough. Just before serving, sprinkle finely chopped parsley over the mustard sauce. Meanwhile, water with white wine vinegar and white wine to a boil. Add no salt. Reduce heat slightly, so that the water boils only slightly. Use very fresh eggs. Beat the eggs separately in a soup ladle and gently slide into the water to cool. Continue reading