Homemade mayonnaise flavored with roasted garlic. This popular accompaniment goes well with fish, meat and vegetables.
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I am rather confused by the use of two different types of volume measures in recipes. Personally I always try to use metric measures for weight and volume.
Sometimes you use teaspoons and tablespoons which I am kind of OK with (assuming my so-called standard measures are accurate), but then you talk about 1/4 of a cup about which I haven't a clue!
Please would you tell me what the equivalent metric volume is for 1/4, 1/2, 3/4 and 1 cup?
Peter, your best bet for any and all conversions is to actually use google. Google something like 1cup to ml, and it will convert...
Works in almost all measurements and math. Ever wonder how many decimeters in a furlong?
Cassie, you will not get spicyness from roasted garlic, raw or crushed garlic tends to provide that flavor. When you roast it, it mellows significantly.
If you want a strong spicyness, make the recipe, but add 1/2 of a crushed clove, or even use a garlic paste. Mix well. Let it sit for at least 30 minutes to really let that flavor settle in.
Hi Lisa- The short answer is "a lot". If done with precision, one egg can technically (from a chemical perspective) be used to help emulsify at least a few gallons of oil. All of that lecithin in the egg yolk really helps bind those lipids together. An egg will easily holds 1/4 - 1 cup, which is a common range seen in many recipes.
Some people like a rather eggy aioli or mayonnaise - while some want a milder, less flavor-forward sauce. I hope this helps!