[David]

In the very educational (for me) thread on making the perfect french fry/chip Ducksauce made the wise observation that one should bring aioli for the perfect accompaniment! I was terribly struck by the idea. I've only made aioli once though and it was quite the operation as I recall and also produced a huge quantity (meant for one of those Provencal aioli dinners for 12 served on a long table outside----or so I imagine). Anyway I got to thinking what is aioli but garlic mayonnaise more or less. So I made my near perfect fries (thanks to you people) and then just grabbed a jar of mayo, took a few tablespoons of that---poured on some olive oil and whisked it to a smooth emulsion, added some finely minced garlic and a bit of salt--whisked again and voila!!!!!--cheaters aioli! and it worked pretty well if I do say so myself.
cheers all.
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Vivant Linguae Mortuae!!

[Donna]

David,

Try whisking in some lemon for a lovely sauce for fish or vegies! You just need a tablespoon or so to drizzle over the top and suddenly it's a company dinner! Looks very elegant!
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L'appetit vient en mangeant. -Rabelais

[gingerpale]

It's funny--in one sitting, I'll dip 75 artichoke leaves into mayonnaise and eat 'em up without thinking, but stick a French fry into mayo?? Seems over-the-top oily. Maybe next time, a little cup of aioli next to the little cup of ketchup--since my mouth is open anyway..

The instructions given in Simple French Food by Richard Olney for making aioli fit David's phrase "quite the operation". A marble mortar & pestle, squoosh either clockwise or counter-clockwise, but not both. Olney also says the "violence" of a blender "destroys the fruit of the olive oil", and the flavor is "altogether different". Is technique truly this important for a sauce that isn't even cooked?

[bluedog]

David, you can cheat even more by just opening a jar of this:

http://www.foodlocker.com/oj7501.html

Lemonaise is wonderful; comes with or without garlic, and has a touch of grainy mustard, too. we used to banter about artichoke dipping (butter vs mayo) in our house, and this is now favorite all the way around! Will have to use it for fries now!

[David]

oooooooo Bluedog--that lemonaise sounds terrific and I think they carry it or similar just across the way at the "health" food shop.

Donna---beat ya to it!! The other morning I got all fancy having noticed a chunk of smoked arctic char in my freezer the day before and having decided it's time had come at last. I toasted some nice bread, topped it with generous slices of the char, popped on a few poached eggs and then drizzled the top with the mayo and lemon mixture---very nice way to start a Sunday!
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Vivant Linguae Mortuae!!

[Judy]

Lemonaise - what a wonderful word. Why hasn't anyone thought of it before? It's so descriptive, I can almost taste it!
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[Donna]

David,

I'll bring the espresso machine and a copy of the Sunday NY Times - and you bring the smoked char and the cheater's aioli and we'll have brunch next Sunday! Whatta ya say?
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L'appetit vient en mangeant. -Rabelais

[David]

It's a deal Donna!!


Oh and gingerpale, regarding your question about technique and making aioli----it can't be all that important if I was able to make a reasonable rendition!!
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Vivant Linguae Mortuae!!

[Acadiana]

Whisking in some lemon - that is a must.

[ducksauce]

If you want to try this combo out but dont want to go through all that work, drop in on most french bistro resturants and order the fries, should come with that delicous house made aoili. Maybe some fresh shaved black truffle to they are in season.
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