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Why isn't my aioli delicious?

thursday | Mar 7, 200805:55 PM

I have a recipe from Cook's Illustrated for Roasted Garlic Aioli, and somehow it's just...meh. It broke the first time I made it, but I had success this time, followed the directions carefully, etc.--it doesn't taste that strongly of garlic, despite a whole head in there, and it tastes a little sour, even though I used all fresh stuff and a good olive oil, as called for, that I use all the time, so I know I normally like the flavor. It's just not sweet and garlicky and lickable all on its own like good restaurant aioli. Any thoughts, hints, alternative recipes to share?

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