Aioli

by The Dairy Queen 14 years ago

This thread http://www.chowhound.com/topics/357224#2313169 tipped me off to Bell Plantations "defatted" peanut powder--it has 25% of the fat of peanut butter, and it's actually quite good taste-wis...

I'm in the market to get some tasty aioli. Saw a single brand at Whole Foods (forgot the name), but it was quite pricey and didn't know if it was really any good. I'd rather go with one that has ...

by JonParker 13 years ago

Tomorrow or the next day I intend to try to make aioli from scratch. Any tips or tricks to make it a success? Favorite recipes? I did buy a mortar and pestle to crush the garlic with.

by blackbookali 13 years ago

I made some aioli yesterday afternoon. I bought the egg the day before I made it. And since then I have been keeping in the fridge in a bowl wrapped in plastic wrap. How long will it keep?

Just had a fantastic roasted veg quesadilla with a key lime aioli drizzled over it. This was fantastic but I've never heard of key lime aioli. When I think of key lime, I'm thinking sweet - which...

by ajs228 13 years ago

It seems like aioli is just mayo with other flavors mixed in, like lemon or garlic. Can anyone tell me if there is a real difference between the two?

Going to a Grand Aioli this evening, (big feast of roasted veggies, grilled lamb, chicken and tons of garlicky mayo to lather atop all...tons of ice cold Rose as well.) and have been given the book...

I made way too much lemon aioli-- I have about a cup and half left over. Any ideas on how to make use of this? Also, how long is this likely to keep (in an airtight container in the refrigerator ...

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, et...

My homemade garlic aioli never turns out like good, sweet, garlicky restaurant aioli, which is a topic for another board, but does anyone know where I can buy some to bring home, either fresh or ja...

I've been making aioli lately (lemon juice, garlic, salt, egg yolk, olive oil), and it sets up beautifully until i refrigerate it. Once I take it out of the fridge, it loosens quickly and breaks pr...

by frogmountain 14 years ago

I might be missing something, but this is driving me crazy -- what is the ingredient in Alice Waters' aioli recipe in the New York Times on Wednesday that makes it green? From what I read, it has g...

I love the re-branding of clunky old classics as much as the next guy (when did bass become branzini?), but isn't aioli just mayo with something like wasabe or garlic thrown in?

How far in advance can one make aioli without sacrificing the flavor and texture of fresh? I'm hoping the day before is okay... Haven't made homemade mayonnaise in years and am out of practice. T...

I'm making an Ina Garten recipe for aioli today and didn't notice the recipe calls for extra large egg yolks. Of course I have large eggs and really don't want to make another trip to the store. T...

by QueenB 15 years ago

Friday night dinner this week is going to be Maryland crabcakes with aioli. I wanted to do something different with the aioli. I thought about roasted pepper (not bad) or saffron (would the garli...

by mabziegurl 15 years ago

i found this italian deli / grocery today. they only take cash, and living in southern california, i never have cash. i only had $5, purchased the homemade garlic spread to put on sandwiches, ma...

Hey folks. I'm making some poached rainbow trout tomorrow night and serving it with a tarragon/black pepper aioli. some fairly bold flavours, in other words. i was thinking of serving it with a sau...

What is Aioli? is it some sort of mayo? How do I make it?