I understand the risk of salmonella from raw eggs is actually quite tiny. For most healthy adults, really hardly a risk at all. I still wouldn't take the chance if I was feeding people at higher risk from complications (very young, very old, pregnant, immune compromised) and I always tell the folks if there are raw egg products in the offing, but I've certainly prepared and served many items containing raw egg without serious qualms -- aoili, eggnog, etc. -- because I just don't think there's a palatable alternative.

When I make it at home I use raw eggs without a second thought, But you can make a decent ali oli (as it's called here in Spain) by mixing a good quality mayonnaise such as Hellman's with ground garlic cloves and flat-leaved parsley, S & P. It works and you don't have to worry about the egg.

SharonCb

You can always use pasteurized eggs, I think they come in the shell now, as well as a liquid.

There is a method for pasteurizing whole shell eggs and using them "raw". I just can't remember how long they need to be boiled. Long enough to heat them properly, but not so long you cook them.... If you have a County Extension Agent close to you, check with them on the proper amount of time for this process. That's where I (almost) learned the method.

I wonder if anyone has used reconstituted powdered egg yolks? They are pasteurized and should be safe to use.

-Grainlady

Sherri !!!! Sherrrreerrrriiiieeee Baa e bbbyyyy.
I usually beat the whole egg, thin it with a little milk.
Add some Parmesan Cheese and whatever Spices you like ,
I use a lot of Garlic powder,salt , Pepper, etc.
Soon as you Drain the spaghetti put it back in the pot
( don't rinse ) while it is very hot mix the egg in as fast as you can.
Fold it for a bout 15 seconds. Give it a taste test and
add whatever Spices you like. Serve with Parmesan Cheese.
And a glass of wine. Salute !!!!!
Lou

Sherri: I forgot to add , I think this way, cooks the egg a little.
I never had a problem in 65 years. I'm not going to worry myself now.
I have a lot of other Ailoi recipes , if you want them ??
LOU

I had a similar problem trying to make homemade mayonnaise so I could control the salt content. For a short time my local Safeway carried pasteurized eggs, but then it discontinued them. Eventually I experimented with Egg Beaters. I found a online recipe using them instead of raw eggs. The mayo turned out wonderfully, and now I don't have to even think about raw egg problems. I'm sure any of the other egg replacement products would work too.

Just to give you an idea, here's the recipe with my notes:

No-Cholesterol Mayonnaise
(Turned out great! DonÂt have to worry about pasteurized eggs)
(About 6mg sodium per tablespoon)

1/3 cup Egg Beaters (at room temperature)
3/4 teaspoon salt (I omitted)
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1/8 teaspoon cayenne
2 tablespoons lemon juice (I used 1 tbsp. lemon juice & 1 tbsp. lime juice)
(I added: dash Worcestershire sauce; couple sprinkles garlic powder; ½ tsp. white pepper; 1 sugar cube)
1 cup vegetable oil

Combine egg substitute, spices, salt, lemon juice and 1/2 cup oil in a food processor. Whirl a few seconds to mix. (I used the blender & let it blend for about 20-30 seconds) With processor running, slowly add the remaining 1/2 cup oil in a fine stream. (I poured the oil very slowly directly over the blades; I also had to stop & blend in the oil with a rubber spatula a couple of times) Refrigerate. (This came out very thick.)

Wow! Thanks everyone, for your input. I will check out the eggbeaters; had forgotton those. Never seen powdered egg yolks! The stuff you learn if you only ask.....

Lou, that spagetti recipe would work and it sounds yummy! I would be okay with that as I'm sure the pasta would cook the egg enough. My biggest worry is my husband, who has had 2 heart attacks in the last few years, so is immune compromised. And is he ever. Never got sick, now gets sick constantly. We're always working on eating healther and Aioli seemed like a better alternative to mayo and tartar sauce.

Shambo, I am printing your recipe. It sounds good too. Thanks you guys!

Why not make Spaghetti Aglio e Olio which is basically the same minus the egg. I made it tonight and it is always so good and so easy.

Spaghetti Aglio e Olio

1 lb. dried long pasta

1/2 cup olive oil

4 medium garlic cloves

Paprika

1 tsp. salt

Freshly ground black pepper

Red pepper flakes (optional)

1 or 2 Tblsp. minced fresh herbs such as parsley, fresh oregano or a mixture (I use basil, hungarian paprika, tarragon, oregano and fresh ground pepper)

Optional: Chopped dried tomatoes and toasted pine nuts.

Freshly grated Parmesan

Cook the pasta and drain. Add EVOO and heat. Add garlic and saute until just golden. Add other herbs. Sometimes I add some chopped dried tomatoes and toasted pine nuts. Toss with spaghetti and serve with parmesan cheese.

Michelle

Sherri: This makes sort of a thin sauce. I have other Recipes.
I usually make Aglio e Oilo like Msafirstein does.

I have a few recipes that are made with low fat and low Cal.
I'll see if I can find them and I can send you an email.
One was rice pudding. I'll have to go thru my Documents.
LOU

Thank you Lou, that would be great! I do have a good recipe for Rice pudding. Hey! You may be getting me in trouble on this site. I just checked out the Plaited Bread you sent Annie, and had to print out the recipe. I just love baking!

Michelle, pine nuts would be heavenly.....I'll have to pick some up at the grocery store. Usually I eat them all before they get into a recipe. We used to pick them from Pinyon cones when we were kids in New Mexico. Now if I could just find some hungarian paprika in this town. Maybe I'll look for it when we go to Kelowna. Another thing to add to the "list"!

How did this thread go from aioli, a French sauce akin to mayonnaise, to aglio e olio, a simple Italian garlic and oil mix for pasta?

Joe

How did this thread go from aioli, a French sauce akin to mayonnaise, to aglio e olio, a simple Italian garlic and oil mix for pasta?

I was me that suggested the Aglio e Olio but you already know that! ;)

Sherry was concerned about using the raw egg and I thought my suggestion of an Agio e Olio would be helpful.

Sorry if you have a problem with my suggestion.

Michelle

Michelle:

I certainly have no problemn with your suggestion.

I thought I had missed reading something in the thread PRIOR to your post.

Joe

Actually Joe, I was wondering the same thing. I didn't pick up from Sherry's post that she was looking for pasta recipes. Although I must say that Aglio E Olio is a favourite here so I don't have a problem with Michelle's suggestion. I'm just confused as to what Sherry is looking for.

Sherry, I'm not sure what you plan to use the Aioli for, but Aioli as basically just a flavoured mayonnaise with a French name. Same ingredients. Egg yolks and oil, plus whatever you are flavouring it with. I don't think it would be any better or worse for your husband than mayo or tartar sauce. I'm not concerned about using raw eggs. I make Aioli to serve with Carol's Spicy chicken cakes, crab cakes, Prawn salad, fish soup or as a spread for sandwiches, etc... or just about anything you would use a flavoured mayonnaise on.

If you want to reduce the calories for your husband and you are not comfortable using raw eggs than you might try just flavouring a reduced calorie mayonnaise.

Ann

I make my Aioli similar to how Lou posted:

"I usually beat the whole egg, thin it with a little milk.
Add some Parmesan Cheese and whatever Spices you like ,
I use a lot of Garlic powder,salt , Pepper, etc.
Soon as you Drain the spaghetti put it back in the pot
( don't rinse ) while it is very hot mix the egg in as fast as you can.
Fold it for a bout 15 seconds. Give it a taste test and
add whatever Spices you like. Serve with Parmesan Cheese.
And a glass of wine. Salute !!!!! "

Sherry's response:

"Lou, that spagetti recipe would work and it sounds yummy! "

I will repeat if Sherry is concerned about the egg and is making a pasta dish as per Lou's suggestion, Spaghetti Aglio e Olio is a good substitute and I think a better dish!

Joe, I hope this explains my original response.

Michelle

Michelle: I picked up on the transition to Aglio e Olio.
Guess I added to all the confusion, with my thread.

Is 20 Lashes at the Whipping Post, enough to satisfy everyone ???
You can give me more if you like! I get beat up all the time, anyway.
Whatever makes you Happy!!! The wounds heal quickly.
But don't go too far ! I might grab the Whip.

LOU

Aw, I like it when threads going wandering about and Michelle's recipe sounds really good to me.

I'm also wondering, though, how an aioli is healthier than mayo, as far as I can see it's basically a garlic flavored mayonnaise containing oil, eggs, seasonings....

Annie

Look what I just got in my email! A "fake" aioli from Cooking Light, very healthy, low fat, low calorie. What does it taste like? Darned if I know, but I'm one of those odd people who actually LIKE tofu.....

Lemon Soy Aioli

Here, we've puréed tofu for a low-fat, nutritious take on the traditional garlic mayonnaise. Use the leftovers as a sandwich spread.

Ingredients
2 cups water
2 garlic cloves, peeled
8 ounces soft tofu, drained
3 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
3/4 teaspoon sea salt

Preparation
Bring 2 cups water to a boil in a small saucepan. Add garlic, and cook 10 minutes. Drain.
Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 10 minutes.

Combine garlic, tofu, and remaining ingredients in a blender or food processor; process until smooth. Serve with fresh vegetables.

Yield
14 servings (serving size: 1 tablespoon)

Nutritional Information
CALORIES 23(74% from fat); FAT 1.9g (sat 0.3g,mono 1.2g,poly 0.4g); PROTEIN 0.8g; CHOLESTEROL 0.0mg; CALCIUM 6mg; SODIUM 124mg; FIBER 0.0g; IRON 0.2mg; CARBOHYDRATE 0.9g

Annie

I picked up on the transition to Aglio e Olio.

I know you picked up the transition. And there are many recipes of Spaghetti Aioli. I wonder who had the recipe first the Italians or the French. I'm betting on the Italians!

Michelle

Annie, homemade mayo (aka aioli) is better for you than processed mayo because processed mayos typically contain transfats which can be avoided in the homemade version. Plus, aioli is just incredibly delicious. Processed mayo, even the best brands, just aren't the same.

Well, yes, I get that. I think homemade is nearly always healthier for you than commercially prepared versions which are not only full of transfats but also have preservatives and a variety of chemical compounds that I can't even pronounce.

BUT.....Sherrie said she thought Aioli was a healthier alternative to mayo and tartar sauce, she didn't say anything about the mayo being commercial stuff. I was figuring that if you make your own mayo and you make your own aioli, it's all about the same, both calorically and ingredient-wise.

Annie

Plus, aioli is just incredibly delicious.

I don't know if I'd call it incredibly delicious but it is entirely different then processed mayonnaise which is very sweet in comparison.

Just to throw this thread into complete turmoil.

I ran into an interesting Mayonnaise recipe the other day and it is on my list to try.

Arugula Mayonnaise

1 bunch baby arugula
1/2 lemon, juiced
Kosher salt
Freshly ground pepper
1/2 c. mayonnaise

Put arugula in a food processor with the lemon juice and salt and pepper and mayonnaise and process until well combined. Adjust seasoning if required.

Michelle