Where spirit meets food


December 4, 2020 Recipes 0

Excellent sauce that came a long way from its humble oil and garlic beginnings. Aioli sauce is a condiment that proves itself not only for garlic lovers.

As I lately have some time, I was searching on the internet yesterday. On the lookout for new, challenging thoughts, inspirational dishes that I have never used before, to impress my loved ones with. Looking for a long time but could not come across any interesting stuff. Right before I wanted to give up on it, I came across this fabulous and simple dessert simply by chance. It looked so tempting

on its image, it called for urgent action.

It absolutely was not difficult to imagine the way it is made, its taste and how much my husband is going to like it. Mind you, it is quite easy to keep happy the man in terms of puddings. Anyway, I visited the page: Suncakemom and simply followed the precise instuctions that have been accompanied by nice pics of the process. It just makes life rather easy. I could imagine that it’s a bit of a hassle to shoot photographs in the midst of baking in the kitchen as you normally have gross hands so I highly appreciate the time and effort she put in for making this post .

With that in mind I am encouraged to present my personal dishes in the same way. Many thanks the idea.

I was tweaking the main mixture to make it for the taste of my family. I can mention it had been a great outcome. They prized the flavour, the thickness and loved having a sweet such as this during a hectic workweek. They basically demanded lots more, a lot more. Thus next time I’m not going to commit the same mistake. I am likely to double the volume .

More Aioli like this on SunCakeMom

Check out the detailed explanation about how to make homemade mayonnaise.

Break and separate eggs.

Add the mustard to the egg yolks.

Whisk yolks in a mixing bowl. Pour oil very slowly into the bowl of whisked yolks.

When half of the oil is poured in it should be nice and thick. Now we can add the lemon juice and salt.

Keep whisking and adding the second half of the oil until the end.

Take out as much mayonnaise as much Aioli we would like to make into a separate container.


With an immersion blender mix together the mayo and garlic until no visible pieces of garlic can be found.