« previous next »
Pages: [1]   Go Down

Author Topic: Making Alioli  (Read 3864 times)

Offline Intrepidtrier

  • Full Member
  • ***
  • Posts: 121
    • View Profile
Making Alioli
« on: June 13, 2012, 02:11:25 am »
Well this is the second time that I have tried to make this mayo and both times when it is finished all it is is a runny mess. Can anyone give me some tips on what I am doing wrong. All ingredients are room temp. Am taking 4 min to run the oil onto the bowl.
Or is it supposed to go thicker when refrigerated? Thanks in advance for any help. Sandy
Logged

Offline obbie

  • Hero Member
  • *****
  • Posts: 17053
    • View Profile
Re: Making Alioli
« Reply #1 on: June 13, 2012, 03:18:00 am »
I have had no problems, it does go thicker in the fridge too.

Robyn
Logged
My Thermomix,  Kitchen Aid, Pizza oven, Nu Wave 5 in 1, Spatulas, all brings love, laughter, happiness, and great food  to my kitchen.

http://obbieskitchen.wordpress.com/
[/url

Offline sue_purrb

  • Full Member
  • ***
  • Posts: 206
    • View Profile
Re: Making Alioli
« Reply #2 on: June 13, 2012, 03:59:54 am »
Sometimes mine splits too, but I just start again, using the split batch as the oil, and it usually works out fine the second time.
I don't know why sometimes it splits, and sometimes it works perfectly first time.  ???
Logged
Beauty is only fur deep.....

Offline fundj&e

  • Hero Member
  • *****
  • Posts: 11255
    • View Profile
Re: Making Alioli
« Reply #3 on: June 13, 2012, 05:31:12 am »
like obbie siad it does go a tad thicken

yesterday i made the eggless mayo i was very pleased with it.
Logged
i don't need a recipe i'm italian
Pages: [1]   Go Up
« previous next »