Now I can make aioli without breaking the emulsion. Just wondering if you have any trusted sources books or website where I can find some other ways to make it with different spices? thanks.
I hope this is not going to open another can of worms regarding names and authenticity etc... but "aïoli" is a garlic/olive oil emulsion and while there are some variations, none of them contain any spices.
Now you could add spices (of course you could do whatever you want) but in that case the sauce is no longer an aïoli (for example sauce rouille, which is an aïoli with saffron, typically served with bouillabaisse and other fish soups).
Back to aïoli, the ingredients are simply garlic + olive oil. That's it. The variations pretty much consist of various additions to help with the emulsification: lemon juice, egg yolk, whole egg, cooked potato, but you can make aïoli with just garlic and olive oil.
There's a Lebanese place nearby that serves a harissa spiked toum that is quite tasty.
Here's a toum recipe that works well. http://thefoodblog.com.au/2010/04/fast-and-easy-toum-the-best-lebanese-garlic-sauce-recipe.html Stir in harissa to taste.
Hi if adding spice means it no longer is aioli I didn't know that. But you get the idea here, yes I know what it is traditionally and I've made it plenty of times now :) but I'm wondering about for example a chipolte aioli, maybe something with more heat. Also I've heard of adding espelette pepper? ever heard of that? thanks....