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Old 10-10-2008, 07:37 AM   #11
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I cheat and use Japanese mayo as my aioli base.

To make a simple vinaigrette salad more delicious and attractive-looking, I place aioli in a squeeze bottle and press it out over the tossed greens for a Jackson Pollock effect. Tastes great too!

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Old 10-10-2008, 09:27 PM   #12
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yes, the oil needs to be drizzled in ever so slowly. The slower the better, really. It needs to emulsify. I had to do this many times at my old job. It can be sooo tedious, but well worth it!


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Old 10-11-2008, 12:34 PM   #13
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Emulsion is pretty hard to explain, but the advice of adding the oil very slowly is a good one. It's easiest to mess up emulsions in the beginning, basically by not starting an emulsion at all. Once it begins to emulsify, things get a bit more stable.

I strongly suggest getting ahold of "On Food and Cooking" by Harold McGhee. It does a very good and detailed job of explaining how emulsions work. I'm pretty sure there are good explanations in "Cookwise" (Corriher) and Alton Brown's cookbook (at a loss for the name right now).
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Old 10-25-2008, 08:04 AM   #14
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Thumbs up Aioli

One of the secrets I've learned in making aioli is to have the eggs at room temperature. This is food of the gods IMO. I use it with fish, fish stews, dipping sauce for veggies and my favorite....stirring it into a plate of spaghetti with marinara sauce. Heaven!
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Old 10-25-2008, 03:29 PM   #15
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Pasteurized eggs? Is there such a thing?
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Old 10-25-2008, 03:49 PM   #16
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There is such a thing as pasteurized eggs. I've seen them in the supermarket.

About the aioli, here's my tried and true recipe. And it's easy.

In a regular old blender, put in:
one whole room temperature egg. (No shell, of course!)
1 or two whole garlic cloves, depending on how garlicky you want it.
1/4 tsp. salt
1 tsp. fresh lemon juice

Now give it a whirl to mix it all up and chop up the garlic.
Then while the blender is going, add EVOO sloowwly in just a thin stream.
Keep adding (about 3/4 cup) until it looks thickish like mayonnaise.

Now taste it.
Need salt? Add a little.
Too bland? Add a little more lemon juice.
Not thick enough or too eggy? Add more olive oil. (It will thicken more after you refrigerate it. Besides, it's OK if it's a little runnier that regular mayo.)

By the way, the garlic will get stronger and have more of a bite to it after a day or two in the fridge.

Now, eat it by the spoonful!
"First we eat, then we do everything else." M.F.K. Fisher
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Old 10-31-2008, 08:01 PM   #17
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Originally Posted by mnsills View Post
I have tried to make Aioli a couple of times now and with little luck. I have read the techniques and it appears that drizzling in the oil is the secret. Is it best to use an upright mixer, food processor or a wisk? Any suggestions would be very much appreciated...
Hi Mnsills,

The temperature differential between the oil and the mixture to which you add it to may be the problem. If the temperature difference is to high then the mixture may split. Pounding the basic mix in a mortar and pestle or blender will raise the temperature of that mix (due to mechanical action) and the oil needs to be at the same or roughly the same temperature. Consequently, the oil needs to be slightly above room temperature and you can do this by placing the oil in a vessel/jug which you then place in a pot of tepid water. The level of the water should be about 1/2 to 1 inch above the level of the oil.

In a commercial kitchen, this is not difficult to achieve as the heat from ovens makes the kitchen hot and chef`s recipes frequently fail to mention this. In a domestic kitchen this is much more difficult, so placing the oil in a jug and then placing the jug in a pot of warm/tepid water, before you start pounding the egg yolks etc., is advisable.

Hope this helps,

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Old 10-31-2008, 08:17 PM   #18
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Make sure the eggs are room temperature as well. I just use a regular blender. See my recipe a couple of posts ago. Good luck!
"First we eat, then we do everything else." M.F.K. Fisher
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Old 11-05-2008, 09:47 AM   #19
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I got a few tips here, I made lots of mayo in school so far, aioli is one of my favorite salad dressings, though I use it more for sandwiches than anything else. Here's a few tips...

-The most important, froth the yolk before beginning your emulsion. If you just add oil to the yolk without frothing it good it won't emulsiy properly. I was having trouble one day and that is all it was, sounds like it may be what you're not doing.

-One egg yolk should emulsify 200 ml of oil, a few Swiss chefs told me 250 ml, so anywhere between there.

-A teaspoon of ground mustard per 2 egg yolks I believe helps emulsification.

-Add a little of the white wine vinegar and lemon juice in the recipe to the yolk/mustard froth, and as you are emulsifying and the mayo is getting a little too thick, add a little bit of the vineger and lemon juice to bring it back down to the consistency you want.

Hope those tips help, emulsifying can be a ***** but after you've done it a few times it's pretty simple. It's also difficult to emulsify small amounts, if you're only using 1 or 2 yolks try making a bigger batch (if you think you can use it all).
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Old 08-03-2009, 04:09 AM   #20
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I must admit that I am also taking short cuts very often and using mayo, when making Spanish dinners I want to fill the table with a lot of tapas and then it saves some valuable time.

A little tip to make your aioli even better, which I learnt from a great chef in Spain is to add a little dijon mustard and a tiny bit of curry. To finish it off you chop some parsley and stir that in.

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