Years ago when I read Julia Child’s My Life in France, I was struck by how often she spoke of homemade mayonnaise and her attempts to perfect it for the sauce chapter of Mastering the Art of French Cooking. I was pleased to discover how easy it is to make at home and how much better it tastes than the store bought varieties.
There’s another variation of mayonnaise known as aioli. Aioli was originally a sauce from southeastern France made from garlic, olive oil and lemon juice. However, many aioli recipes now include eggs as an emulsifier. Don’t tell anyone, but I actually use the exact recipe for both mayonnaise and aioli. I consider aioli to be a fancier, flavored variety of the sauce while mayonnaise is used as more of a sandwich condiment. Today I’m guest posting over at Safest Choice Eggs where you’ll find a base aioli recipe as well as variations for pesto aioli, white truffle aioli, roasted garlic aioli and Sriracha aioli. I’m labeling them as aioli instead of mayonnaise but feel free to argue with me. I know I’m making up my own logic here. Whatever the name, these variations are absolutely delicious as dipping sauces (and yes, even on a sandwich). Get the recipe here.
It has been awhile since I’ve hosted a giveaway on the blog and this is one I’m quite happy to share. I was sent a gorgeous camera bag to review from Epiphanie Bags and I’m also offering one for a giveaway! The winner will be able to select any camera bag from the online catalogue so long as it’s currently in stock. I decided to review the Stella Bag in Plum. I really love how much it looks like a normal purse as opposed to a camera holding expensive equipment. I now feel completely comfortable wandering around the streets of DC with my camera. The bag has ample padding with adjustable dividers that help ensure my camera is always snug and secure.
The Stella bag goes with me everywhere now. It’s incredibly spacious and has a ton of room for me to carry everything I need with me- my Nikon camera + 2 lenses, wallet, phone, keys, lipstick, etc. I never run out of room which is a huge bonus.
To enter the giveaway, use the Rafflecopter widget below. Please make sure to read the disclaimer in the widget, but here is the fine print: The contest will run through March 10, 2014. I will use the widget to select and email a winner and that person will have 48 hours to respond before a new winner is selected. Must be 18 years old to enter. Winner must have a US address where the prize can be shipped. Good luck!
In case you missed it above, here is the link to my recipe for Homemade Aioli!
Disclaimer: I was sent a free Epiphanie bag to review and one was provided for the giveaway. As always, all opinions are my own.email. You can also follow me via RSS, Facebook and Twitter.