AIOLI HELP - MWOC

[faffa_70]

Help please!!!

I have a customer trying to make the aioli from MWOC pg 184 and it won't thicken. I have talked her through it given all my tips etc yet it wont work...

I have just looked at the recipe again and realised that there is only oil, lemon juice, garlic and salt in it. I don't know the sciences behind food but to me it seems to be missing something to emulsify with (eg milk or egg).

Has anyone made this and had success.

I am going to her place later today to watch and help make it again but thought I would ask my trusted knowledge base for help first!! 

[KarenH]

I would have thought it would need egg too - so I just looked up an aioli recipe on Taste, and here are the ingredients:

2 garlic cloves, chopped
1 teaspoon sea or rock salt
2 egg yolks
1 cup extra virgin olive oil
2 tablespoons water
2 tablespoons lemon juice
2 teaspoons wholegrain mustard

Maybe the MWOC cooking recipe is missing an ingredient 

[Chelsea (Thermie Groupie)]

Yes I would have thought an egg would be needed too.  I wonder if HQ have any corrections listed for MWOC? Tenina would be a good one to ask about it.

[fundj&e]

Ingredients for eggless aloli

1 teaspoon salt
4 cloves garlic ; peeled
lemon juice ; from 1/4 of a lemon
1/2 cup olive oil ; extra virgin

Preparation:

Crush garlic and salt until you have a fine paste using a mortar and pestal, or use a food processor. Transfer garlic mixture to a nonreactive bowl. Drizzle in 1/4 cup of the oil, whisking to make an emulsion. Whisk in lemon juice, and then drizzle in the remaining oil, whisking constantly. Makes 3/4 cup.
http://www.damngoodrecipes.com/recipe/200.html
 just  google eggless aioli

[faffa_70]

Thanks everyone and fundj the recipe must be correct then so I will have a go myself and see what happens. Will report back

[bluesed]

I make it as written in the previous posts though i do not recommend to use only Olive Oil. Use a max 1/3 part Olive Oil and the rest neutral oil.
The taste of Olive Oil can be a bit to harsh and gives a "metallic" flavor. Sames goes for Mayonnaise. Better to add some mustard, herbal vinegar or spices to flavor it.

[Katya]

I've seen my Spanish friends make it by hand using a pestle and mortar - they grind the garlic and salt together and then just gradually add in the oil.   No sign of any eggs anywhere.    I wonder if the speed needs to be really slow when the oil is added.

I've not tried to make it in the TMX so I can't comment

[Lexi]

Aioli isnt real thick anyway

[fundj&e]

I always thought aloli was mayo with garlic lol 

[faffa_70]

Aioli isnt real thick anyway

MWOC tells you it is perfect when you can stand a spoon up in it!!

[bluesed]

You can do it both with and without egg yolk. There is many ways to make Aioli. Basically its just oil and garlic and the rest are variations.

[KarenH]

How did it go yesterday when you tried to make this with your customer?  I am very interested to hear how it turned out?
Karen

[faffa_70]

Well I didn't have any luck with the first batch, sort of had some luck with the second batch using 37^o but it still wasn't really usable as aioli so used both batches in another batch using an egg and it came out thick. Not sure what the problem was, it is one of those that will bug me now until I get it to work!!!

I do wonder if perhaps the use of lemon juice instead of vinegar is part of the problem. I know after Tenina's advice on here I have never had a problem with mayo since changing to white vinegar...might be the change I make for the next batch...