+
Home Cooking

aioli - what am I doing wrong?

onecaketwocake | May 31, 201007:40 PM     27

I absolutely love aioli, but after trying to make it for the third time today, I'm close to giving up. My first couple attempts were utter failures, but today I got what I thought was a perfect aioli. I stashed it in the fridge for a couple hours as we fired up the grill, and by the time I took it out again it had liquified!

Each time I used a different recipe, but with the same general structure of egg yolk + lemon juice + mustard, and then slowly drizzling in olive oil. Once I added garlic and salt at the end, once at the beginning. I also used my food processor each time. I'm wondering if maybe I should try it by hand. Any suggestions? Does anyone know why it would fall apart after a couple hours of refrigeration?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking
Guides

Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking

by Jen Wheeler | Holiday baking season means lots of cookies, and we have plenty of great Christmas cookie recipes...

Christmas Cheesecake: The Most Wonderful Dessert of the Year
Explainers

Christmas Cheesecake: The Most Wonderful Dessert of the Year

by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...

Christmas Crack: The Easiest and Most Addictive Holiday Gift
How To

Christmas Crack: The Easiest and Most Addictive Holiday Gift

by Mijon Zulu | Want some crack? I mean, crackle? People who have had it love it and it takes less than an hour to...

15 Best Chocolate Chip Cookie Recipes: You Be the Judge
Recipe Round-Ups

15 Best Chocolate Chip Cookie Recipes: You Be the Judge

by Caitlin M. O'Shaughnessy | Since August 4 is National Chocolate Chip Cookie Day, we rounded up the very best chocolate chip cookie...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.