. And in the above perfect Groundhog Day scenario outlined above, that is the dip I'm eating from now until eternity.the same thing as mayo, is an emulsion, a situation in which un-mixable ingredients—in this case egg yolks and a bunch of oil—are beaten together to form a thick, fluffy suspension. Add in some Dijon mustard, salt, and lemon juice, and you've got, the perfect thing for dipping everything from carrot sticks to hunks of bread to boiled shrimp.
Back in the day, this was done in a mortar and pestle—garlic, not egg yolks, would be ground to a fine paste, and then olive oil would be painstakingly beaten in drop-by-drop. Now, a lot of people just do it in a blender or food processor, which is a lot easier and faster but maybe...less fun? My favorite way, which kind of splits the difference, is to do it by hand, but with a whisk, which I think is best for nervous home cooks because you can see and control everything that's happening.
Before the oil goes in there, drape a kitchen towel over a Dutch oven, and place the bowl inside it, which will stabilize it and keep it from moving around while you're whiskingTest Kitchen looking for snacks. Now for that olive oil stream. Whisking constantly, you want to dribble in your oil one drop at a time at first, and once the situation starts to look fluffy you can start pouring in a thin, steady stream.
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