I think the greatest condiment invention is aioli, so simple to make and alter the flavour and perfect on roast potatoes, french fries well just about anything.
I had an odd experience the other day though, when whisking the oil into the egg yolk it plain out refused to thicken at all, it was quite a humid day, anyone know why this could of happened?
I came across an interesting post on ideasinfood the other day about adding salt to your coffee beans before you grind them, so I decided to try the experiment using the same beans one lot with salt and one without. All I can say is try it for yourself it makes a huge difference to the flavour (just don't add too much otherwise it will taste salty, just a few granules makes the difference)
