Some of you may know that I’ve been on that homemade yuca fry tip lately. And what better way to eat them than with homemade parsley garlic aioli? I tried to replicate this recipe from an aioli that my restaurant carries, and although it doesn’t quite taste the same it still tastes delicious (and not as processed I’m sure).
Am I the only person who didn’t realize that basically the only difference between mayo and aioli is garlic? I’ve been known to lick the aioli cup with my fingers, but then turn my nose up at mayo. Mayo has always grossed me out (its name is MAYO for God’s sake) and looks and smells repulsive. Or at least commercial mayo does.
True story: My day care lady used to force feed me bologna and mayo sandwiches… which probably accounts for part of my repulsion from it. But the fact that there’s a jar of Hellmann’s Mayonnaise sitting out on the staff room’s lunch table at work is just another reason to avoid whatever crap is in that humid jar.
Anywho, I first made this recipe with extra virgin olive oil. My thoughts were that aioli recipes usually called for a mixture of “blended oils” and I was trying to stay true to being Primal. But I found that using only EVOO gave the aioli a slight bitter taste. Not bad, but not what I was going for.
Then I read up on macadamia nut oil, and decided to test out my theory. Pure aioli heaven.