In the Lord of the Rings fandom there’s a persistent debate whether balrogs, or Durin’s Bane specifically, have wings. The text in Fellowship is ambiguous whether what it is describing are literal wings or something else wing-like.
In the Lord of the Rings fandom there’s a persistent debate whether balrogs, or Durin’s Bane specifically, have wings. The text in Fellowship is ambiguous whether what it is describing are literal wings or something else wing-like.
How does one get the emulsion started without egg or mustard ?
Emulsion between oil and garlic.
Yep, this.
Anyone who hasn’t should give it a try. Takes a bit of mixing to get it emulsified (you could probably do it in a food processor), but aoili is so delicious and underappreciated, at least here in the US. Add some salt and a touch of lemon. Dip some roasted veggies in there. Yum.
Garlic is an emulsifier, less potent than egg, but still an emulsifier. Which means true aioli is EXTREMELY garlicky (as it is almost 50% garlic), it loses some potency over time like most garlic things, but freshly made aioli is something you don’t put a lot of (and may be part of the reason most restaurants don’t serve it)
I think I use about 1:3 ratio of garlic to oil. It is quite garlicky.