Aioli Recipe? (Garlic Mayo)

lench · 19th December 2006, 12:48 PM

Does anyone have a little secret to making good Aioli?
every time ive attempted it by following some recipes online they turn out with a really unpleasant bitter garlic taste
im guessing you have to cook the garlic first (even though in most of the recipes ive found it doesnt say anything about it)

so does anyone have any little secrets they like to share?

copious · 19th December 2006, 1:37 PM

the one my gf makes she does not cook the garlic. off the top of my head she uses ;

mayo (make sure its the fatty creamy stuff)
lemon
garlic
mustard

I'll get the correct recipe when I see her!

scon · 19th December 2006, 1:50 PM

From scratch or adding to mayo?

Edit: If it's from scratch, it could be the oil you use... I've made it with Olive Oil, but dont like it done that way, it's too strong, I now use Vegetable Oil with much better results. The Olive Oils I tend to collect tend to be quite green and as a result add a hard finish to any mayo/alioli that I make with it.

Edit Edit: If you try that and it's still too harsh, bake the whole head of garlic till it's just browned, it'll give it a mellower, sweeter flavour - you'll need to use more of it though.

lench · 19th December 2006, 2:09 PM

i was hoping to make it from scratch but making it out of mayo might be ok (although mayo is usually pretty sweet tasting)
ill give it another shot with veg-oil but if that doesnt work ill try baking the garlic first

scon · 19th December 2006, 2:20 PM

The recipe I use, I pulled from eGullet. It generally works really well. Your garlic ok? It's not throwing out shoots? The shoots can be quite bitter.

Oosh · 20th December 2006, 12:18 PM

Quote:

Originally Posted by lench

i was hoping to make it from scratch but making it out of mayo might be ok (although mayo is usually pretty sweet tasting)
ill give it another shot with veg-oil but if that doesnt work ill try baking the garlic first

Try it with a proper egg mayonnaise, i.e. Thomy, the regular type is pretty much salad cream IMHO.

scon · 20th December 2006, 12:20 PM

I love Thomy.... 86% fat... how could you go wrong?!

Snow Crash · 21st December 2006, 10:21 AM

buy whole garlic, peel it and roast it in a tray in the oven with a little oil, salt and pepper. when it's light brown and soft puree it with a food processor or barmix. Add this instead of raw chopped garlic. Much better flavour. Also much better if you make your own mayonaisse.

in food processor place 4 egg yolks, 1 tblspn dijon mustard, 1/3 cup white vinegar and blend.

then slowly drizzle in vege oil through the whole in the top of the food processor while blending. Add enough oil until it becomes thick like mayonaisse add it too fast and it will split.

Beaniebabe · 21st December 2006, 10:26 AM

My mum uses Hellmans Mayonaise and she then lightly chops the garlic.Then folds it through.
We also use a garlic puree for a quick aioli.
Dont forget salt and pepper.
Hope it works out well.

scon · 21st December 2006, 10:30 AM

I just got given "Julia Childs: Mastering the Art of French Cooking Vols I & II" and in it she says that if you put the garlic in the blender it comes out with a bitter & unpleasant flavour. She suggest mashing the garlic up in a mortar and pestle and then making the rest of the mayo using a mortar and pestle.

Sounds exactly like your problem.

lench · 21st December 2006, 2:04 PM

thanks for the tips guys

i just tried making some then but i had to add about half a lemon to the mix to get rid of the bitterness
it still isnt so great but ill try the roasted garlic option next time

Snow Crash · 22nd December 2006, 12:23 AM

Quote:

Originally Posted by lench

thanks for the tips guys

i just tried making some then but i had to add about half a lemon to the mix to get rid of the bitterness
it still isnt so great but ill try the roasted garlic option next time

Trust me I am a qualified chef and have been doing so for 18 years. This is what we use in the restaurant.

19th December 2006, 12:48 PM	#1
lench Member Join Date: Dec 2002 Location: Sydney, Five Dock Posts: 2,003	Aioli Recipe? (Garlic Mayo) Does anyone have a little secret to making good Aioli? every time ive attempted it by following some recipes online they turn out with a really unpleasant bitter garlic taste im guessing you have to cook the garlic first (even though in most of the recipes ive found it doesnt say anything about it) so does anyone have any little secrets they like to share?

19th December 2006, 1:37 PM	#2
copious Member Join Date: Aug 2004 Location: Sydney Posts: 867	the one my gf makes she does not cook the garlic. off the top of my head she uses ; mayo (make sure its the fatty creamy stuff) lemon garlic mustard I'll get the correct recipe when I see her! __________________ eatshowandtell - Sydney based food blog http://www.eatshowandtell.com

19th December 2006, 1:50 PM	#3
scon Member Join Date: Sep 2005 Location: Canberra Posts: 4,540	From scratch or adding to mayo? Edit: If it's from scratch, it could be the oil you use... I've made it with Olive Oil, but dont like it done that way, it's too strong, I now use Vegetable Oil with much better results. The Olive Oils I tend to collect tend to be quite green and as a result add a hard finish to any mayo/alioli that I make with it. Edit Edit: If you try that and it's still too harsh, bake the whole head of garlic till it's just browned, it'll give it a mellower, sweeter flavour - you'll need to use more of it though. __________________ Human beings, who are almost unique in having the ability to learn from the experience of others, are also remarkable for their apparent disinclination to do so. Douglas Adams, "Last Chance to See" - 1990 Food Blog: Wok the Fuck?! Last edited by scon; 19th December 2006 at 1:56 PM.

19th December 2006, 2:20 PM	#5
scon Member Join Date: Sep 2005 Location: Canberra Posts: 4,540	The recipe I use, I pulled from eGullet. It generally works really well. Your garlic ok? It's not throwing out shoots? The shoots can be quite bitter. __________________ Human beings, who are almost unique in having the ability to learn from the experience of others, are also remarkable for their apparent disinclination to do so. Douglas Adams, "Last Chance to See" - 1990 Food Blog: Wok the Fuck?!

20th December 2006, 12:20 PM	#7
scon Member Join Date: Sep 2005 Location: Canberra Posts: 4,540	I love Thomy.... 86% fat... how could you go wrong?! __________________ Human beings, who are almost unique in having the ability to learn from the experience of others, are also remarkable for their apparent disinclination to do so. Douglas Adams, "Last Chance to See" - 1990 Food Blog: Wok the Fuck?!

19th December 2006, 2:09 PM	#4
lench Member Join Date: Dec 2002 Location: Sydney, Five Dock Posts: 2,003	i was hoping to make it from scratch but making it out of mayo might be ok (although mayo is usually pretty sweet tasting) ill give it another shot with veg-oil but if that doesnt work ill try baking the garlic first

21st December 2006, 10:21 AM	#8
Snow Crash Member Join Date: Feb 2002 Location: Caboolture, Brisbane Posts: 278	buy whole garlic, peel it and roast it in a tray in the oven with a little oil, salt and pepper. when it's light brown and soft puree it with a food processor or barmix. Add this instead of raw chopped garlic. Much better flavour. Also much better if you make your own mayonaisse. in food processor place 4 egg yolks, 1 tblspn dijon mustard, 1/3 cup white vinegar and blend. then slowly drizzle in vege oil through the whole in the top of the food processor while blending. Add enough oil until it becomes thick like mayonaisse add it too fast and it will split. __________________ It's better to be dead and cool, than alive and uncool.

21st December 2006, 10:26 AM	#9
Beaniebabe Member Join Date: Nov 2006 Posts: 55	My mum uses Hellmans Mayonaise and she then lightly chops the garlic.Then folds it through. We also use a garlic puree for a quick aioli. Dont forget salt and pepper. Hope it works out well. __________________ Kat Loves Tom!

21st December 2006, 10:30 AM	#10
scon Member Join Date: Sep 2005 Location: Canberra Posts: 4,540	I just got given "Julia Childs: Mastering the Art of French Cooking Vols I & II" and in it she says that if you put the garlic in the blender it comes out with a bitter & unpleasant flavour. She suggest mashing the garlic up in a mortar and pestle and then making the rest of the mayo using a mortar and pestle. Sounds exactly like your problem. __________________ Human beings, who are almost unique in having the ability to learn from the experience of others, are also remarkable for their apparent disinclination to do so. Douglas Adams, "Last Chance to See" - 1990 Food Blog: Wok the Fuck?!

21st December 2006, 2:04 PM	#11
lench Member Join Date: Dec 2002 Location: Sydney, Five Dock Posts: 2,003	thanks for the tips guys i just tried making some then but i had to add about half a lemon to the mix to get rid of the bitterness it still isnt so great but ill try the roasted garlic option next time