Need Help With Aioli

Discussion in 'Food & Cooking' started by mrdecoy1, Nov 13, 2012.

  1. mrdecoy1

    mrdecoy1

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    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
     
    Last edited: Nov 13, 2012
  2. kuan

    kuan Moderator Staff Member

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    Add the lemon juice at the end to taste.
     
  3. durangojo

    durangojo

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    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
     
  4. mrdecoy1

    mrdecoy1

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    I thought olive oil only is the real way Provence.  
     
  5. kuan

    kuan Moderator Staff Member

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    Nah.  Unless you are eating something plain and raw technique matters so much more than ingredients.
     
  6. mrdecoy1

    mrdecoy1

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    Not sure what you are saying Kuan.
     
  7. mrdecoy1

    mrdecoy1

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

    chicagoterry

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    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.
     
  9. chef bilby

    chef bilby

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    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 /img/vbsmilies/smilies/chef.gif  yum!!!!! 
     
  10. mrdecoy1

    mrdecoy1

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

    durangojo

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    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
     
  12. mrdecoy1

    mrdecoy1

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    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?