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Aioli help...

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Aioli help...

thursday | Mar 30, 2009 09:31 PM

Every time I've tried to make aioli it comes out...subpar. Not awful, just not restaurant quality (and I'm not even talking fancy restaurants, I'm talking burger joints). It's a little bitter, or not quite garlicky enough, or my forearm falls off before I can enjoy it so I no longer care...

I'm going for it again. I have two lovely large artichokes calling to me, and this time, I'm trying aioli with the help of machines. I have a very large Cuisinart food processor and a Kitchenaid stand mixer. Opinions? Should I press the garlic to a paste first, or chop it in the processor? Should I use the processor for mixing or use the kitchenaid whisk? I want to keep it very simple and basic--olive oil, egg yolk, garlic, salt. No extra spices or flair.

My artichokes and cooking ego need you!

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