[Sca-cooks] (OOP) 2 Questions - Aioli & Pickled Onions

[Sue Clemenger]

1.  Pickled onions...maybe Eleanor Fettiplace? I know there were recipes
in there for asparagus and mushrooms....
2.  Aioli (yummers).  From my copy of Jeff Smith's _The Frugal Gourmet_,
p. 322:
Ingredients: 5 cloves garlic, 1 egg at room temperature, 1 c. olive oil
at room temperature, 1 tablespoon lemon juice.
Crush the garlic in a food blender.  Add the egg, and blend for 15
seconds.  Very slowly add the oil through the top of the blender so that
an emulsion can take place.  Stir in the lemon juice by hand.

I've seen variations that add a bit of salt, or paprika, but that's
basically it.....
--Maire, who definitely believes in letting Mr. Blender do all the
work....

"Craig Jones." wrote:
>
> Can anyone explain the method for making Aioli.  E David's French
> Provincial Cookery explains that you pulp the garlic, mix the egg
> yolks through with a wooden spoon and added oil slowly until it got
> very think.
>
> I thought to make Aioli you had to "whip like hell"?  Can someone
> help?
>
> Secondly,  I've scored a heap of pickling Onions but I've never seen a
> period recipe. Anyone help?
>
> Drakeyboy.
>
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