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Need Help With Aioli

post #1 of 12
Thread Starter 

After a couple failed attempts I finally made aioli without breaking, just wondering what I can do about the bitter flavor that settles at the back of the tongue. I used 1 tsp garlic crushed, 1/2 lemon juice squeezed, 1 egg yolk, 1 cup olive oil and a dash of salt and pepper. Thanks

post #2 of 12

Add the lemon juice at the end to taste.

post #3 of 12
don't use evoo...use either canola oil or a blend......evoo is too strong for aioli... i also add a tsp of dijon..... joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #4 of 12
Thread Starter 

I thought olive oil only is the real way Provence.  

post #5 of 12

Nah.  Unless you are eating something plain and raw technique matters so much more than ingredients.

post #6 of 12
Thread Starter 

Not sure what you are saying Kuan.

post #7 of 12
Thread Starter 

Also am I suppose to remove the tops and bottoms of a garlic clove and the green pit in the center? 

post #8 of 12

If the garlic is green in the center, that could be the cause of your bitterness. Sprouting garlic does tend to be a bit bitter.

 

It could also be your oil. Taste a bit of oil on its own to see if that's where the bitterness is coming from. If it is, try another oil. And I agree with not using all EVOO. It's too strongly flavored.

post #9 of 12

If you Confit your Garlic in Duck Fat or even a mild Olive oil it will not only give you a smoother even sweeter flavour to you garlic you will be left with a wonderful infused garlic oil to cook , marinade or use as the oil in you mayoniase when making your Aoili .

 

Oh yeah Confit for the laymen - To cook very slowly in oil or the rendered fat of the animal chef.gif yum!!!!! 

My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

Reply

My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

Reply
post #10 of 12
Thread Starter 

This sounds great, should I blanch the garlic before I confit? or is that not necessary? 

post #11 of 12

sorry, no offense meant here but please mrdecoy1 there is no need to make garlic confit first just to make a garlic aioli,...you have a recipe that works for you...just go with it...change up your oil to either a blended olive/canola blend or even a light olive oil...don't overthink this...it's simplicity at it's best....i will add though that adding a bit of warm water( and i mean a bit) at the end will help to stabilize it......

another thought...experiment a bit and make a different aioli (lemon-basil, tarragon, chipotle etc.) without the garlic...see where that takes you

 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #12 of 12
Thread Starter 

None taken and I see your point. If I were to do the confit though, isn't there some food illness risk in simmering garlic in duck fat? 

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