cross-posted from: https://sh.itjust.works/post/64572917
I tried to use this recipe and multiply it, only to discover I had almost none of the ingredients. So mine only has white vinegar, salt, American mustard power, 4 duck yolks, 4 chicken yolks, and only 1 teaspoon of msg. I eyeballed the oil, and only used EVOO. It’s a bit sharp and tangy, but still tasty.
IANAFS, but I believe the emulsion acts as a barrier to that, insofar as diffusing the egg into fatty non-Newtonian gel, along with salt & acid that retard the rot process. To say nothing of the antimicrobial effects of allicin in raw garlic. 🤩
For example, the crema used on the beloved eloté is often kept at >70F (sitting in the shade [maybe] of the food cart counter), and furthermore, aioli predates the invention of refrigeration. (eg. badgirs, yakhchāls, malqafs)
That’s actually pretty dang cool. I forgot garlic and salt be like that. Thank you for explaining