1 year, 3 months ago
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How do you make Aioli?
When making Aioli, why do I have to ensure that all my ingredients and cooking equipments are at room temperature? Is pottery or granite mortar and pestle the recommended tool to use when making Aioli? How many garlic cloves, egg yolk, salt, olive oil, mustard and lemon juice should I add to an Aioli recipe?
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M$1 Answer
Hello mmng23,
When making Aioli it is important to ensure that all ingredients are at room temperature before combining them, as this sauce can curdle or separate easily and anything that is cold or hot will just speed up curdling. Now, people usually state that it takes several attempts to get an Aioli right and so when making it start with a good recipe and check if there are any tips available. At this link http://www.ehow.com/how_5150983_make-aioli-sauce.html you will find a recipe for Aioli which is made using a food processor. However, some chefs prefer whipping this sauce up by hand using a bowl and whisk as Jamie Oliver does here http://www.jamieoliver.com/recipes/egg-recipes/aioli-1
Traditionally Aioli has been made using a mortar and pestle as mentioned in this link http://www.gourmetsleuth.com/Recipes/Sauces-244/Basic-Aioli-Garlic-Sauce-490.aspx and here you can also get a recipe for it. A large pestle and mortar made out of pottery or granite is recommended here. If you want detailed information with pictures on how to make Aioli check this link http://www.mediterranean-food-recipes.com/aioli.html
These are the ingredients you need for making a basic Aioli:
Quote –
4 garlic cloves, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice – end quote
Source: http://www.gourmetsleuth.com/Recipes/Sauces-244/Basic-Aioli-Garlic-Sauce-490.aspx
http://www.flickr.com/photos/foodista/3815706562/
http://upload.wikimedia.org/wikipedia/commons/b/b5/Allioli.jpg
When making Aioli it is important to ensure that all ingredients are at room temperature before combining them, as this sauce can curdle or separate easily and anything that is cold or hot will just speed up curdling. Now, people usually state that it takes several attempts to get an Aioli right and so when making it start with a good recipe and check if there are any tips available. At this link http://www.ehow.com/how_5150983_make-aioli-sauce.html you will find a recipe for Aioli which is made using a food processor. However, some chefs prefer whipping this sauce up by hand using a bowl and whisk as Jamie Oliver does here http://www.jamieoliver.com/recipes/egg-recipes/aioli-1
Traditionally Aioli has been made using a mortar and pestle as mentioned in this link http://www.gourmetsleuth.com/Recipes/Sauces-244/Basic-Aioli-Garlic-Sauce-490.aspx and here you can also get a recipe for it. A large pestle and mortar made out of pottery or granite is recommended here. If you want detailed information with pictures on how to make Aioli check this link http://www.mediterranean-food-recipes.com/aioli.html
These are the ingredients you need for making a basic Aioli:
Quote –
4 garlic cloves, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice – end quote
Source: http://www.gourmetsleuth.com/Recipes/Sauces-244/Basic-Aioli-Garlic-Sauce-490.aspx
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
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