Comments on: Very well then

By: Dazy

Dazy — Fri, 19 Jun 2009 12:24:09 +0000

I'm making this tonight. I think I'll try to shoot it, but I don't think it will be as pretty as your picture!

By: AmyArtisan

AmyArtisan — Mon, 04 Aug 2008 22:34:00 +0000

Was wondering what to do for dinner tonight when I came across this post – I went out to the herb pot on the deck & picked basil for this recipe. I then made a chicken salad (chicken, walnuts, dried cherries) with this as the binder – delicious! 🙂

By: Penny

Penny — Sat, 26 Jul 2008 15:16:00 +0000

Here’s a mayo that’s as good as homemade and better than Hellman’s….Southern cooks swear by it. It is good enough to eat straight from the jar with a spoon. It contains no sugar (just like regular homemade mayo doesn’t–at least my recipe doesn’t) and it PERFECT in every mayo way!http://www.amazon.com/Dukes-Mayonnaise/dp/B0002BQLEGFor some reason their website isn’t working right now….

By: Carrie

Carrie — Fri, 25 Jul 2008 03:00:00 +0000

I tried this with some chicken salad (along with a little regular mayo), and it worked really nicely! The only thing I wish I could have done is made the basil slurry a little smoother. For some reason, my mini-prep Cuisinart just didn’t want to behave and break down the basil to a totally smooth consistency. Still, the aioli tasted great–really fresh and bright–and I sort of liked the little flecks of basil that didn’t quite puree. Thanks for sharing this, Molly!

By: AmandaMay

AmandaMay — Wed, 16 Jul 2008 06:00:00 +0000

I saw this quote today and thought of this post..."Mayonnaise: One of the sauces which serve the French in place of a state religion."Ambrose Bierce (1842 - 1914), The Devil's DictionaryYours looks just wonderful.

By: Anonymous

Anonymous — Tue, 15 Jul 2008 19:34:00 +0000

Long time reader, first time, ummm, maker? I put this together and it was delicious! I love this blog – it gives me the extra push to try something delicious.

By: Shannon

Shannon — Tue, 15 Jul 2008 04:48:00 +0000

Made this last night for dipping steamed artichokes. Wonderful. My sister and I both loved it. Thanks for the great recipe.

By: Randi

Randi — Fri, 11 Jul 2008 17:53:00 +0000

Don’t you dare go comparing yourself to the dreaded Sarah Lee.. the woman is an abomination on the culinary world, and you are simply short on time. Looks awesome, can’t wait to make it.

By: design for mankind.

design for mankind. — Mon, 07 Jul 2008 23:09:00 +0000

Oh my goodness; your blog is SO lovely and gives me the munchies!!!! 🙂

By: tony

tony — Mon, 07 Jul 2008 20:38:00 +0000

Hi Molly,Yum!! Another allioli to add to the list: this one sounds really superb and just the thing to bring some sunshine into northern garlic-less places.......My friend Benito from Palma (yes, he always gets asked about what his parents were thinking) taught me his allioli recipe from Catalunya.Smash a couple of large garlic cloves in a mortar and pestle with a large pinch of salt and gradually add olive oil, pounding and incorporating all the time. I was skeptical, but it did turn into, well, a creamy, hot and overwhelmingly garlicky sauce for vegetables, fries and fish. I will try it with basil!Tony