Cookaholics Bulletin Board

I made an aioli for the first time last night (except for the time in the cooking class in Paris where I had advice and the time I made vitello tonato and screwed it up) and it worked a charm (thank you Bamix). It is very yummy with chillies and garlic, olives, orange rind, rosemary and went great with the rack of lamb. Nice on a sandwich. It made a bunch though and there is only so much mayo I can eat and still zip my pants. Can I freeze it? How long does fresh mayo keep anyway?

Mary

Unfortunately homemade mayo (or aioli) does not freeze. I mean it does freeze, but it breaks the sauce. And the maximum I would keep it in the fridge is a week or week and a half. Some people will keep it for up to two weeks, but I never do.

Amy

Thanks Amy. That's what I thought but I was hoping it I was wrong. I may need a couple extra trips to the gym this week.

Mary

Mary,

Just because you made, doesn't mean you have to eat it. Really.

That is true BUT it is tasty enough that I need to consider it in my meal options. Luckily I hit upon the solution of serving it on steamed veggies. Damage control is not easy.

Mary

Mary,

We've been making meatonnaise, including baconnaise and chickennaise. Talk about addictive!

Tim

Oh crap. I am going to regret this but how do you make it and what do you do with it?

Someone have pity on my soul.

Mary

Mary,

By mixing warmed meat fat with canola, you can make mayo with flavor. Yes, add all sorts of spices.

Smoky baconnaise is wonderful on hamburgers. We mix chickennaise with herbs and other seasonings to stuff under poultry skin before roasting; perfect for that wild pheasant.

Tim

Uh Oh.....I have some duck fat.....I am thinking duckannaise!

I am making burgers tonight, so baconnaise it is! Because of course I have gobs of bacon fat in my fridge.