Aioli [ay-OH-lee, i-OH-lee] is basically a sauce that is similar to a light mayonnaise. I had a garlic Aioli sauce with some tuna at a restaurant and it was really good so I have been looking up recipes to make my own. I am a half way decent cook but the recipes keep warning me about taking it slow or the sauce wont come out right. Anyone ever make an Aioli before and how hard is it?


Sample recipe:
http://www.gourmetsleuth.com/recipe_aioli.htm

 

you just have to pour the oil slowly and whisk briskly so that the oil combines properly. It really isn't hard, and those instructions are pretty accurate as to the process.

 

alright, I might give it a shot tonight

 

a video would be nice h:

 

you want a video of me making an aioli?

 

actually that would be cool so that i can see the technic and try for my self h:

 

I also rec. a mortar and pestle over a processor. It releases flavors better in my opinion and combines better.

 

and please do a BAM! and use the term kick it up a notch in the video

 

I have to go to the store later today anyway...maybe I'll look into getting one. Although I really don't think it is something I will use very often.

 

i have 1 i use it to make blends of spice like steak spices. Also use it to make different pastes, like a olive, carper paste that i use as a spead on bread. I also use it to make marinade for BBQ. but thats alll i use it for i agree its not used very often but it is a cool thing to have.