Saturday, August 18, 2007
Aioli Disaster
Last night's dinner featured artichokes with homemade aioli. I think we need to find a new aioli recipe. This one was so intense, my mouth didn't know what hit it. Thing is, it wasn't the garlic that was overwhelming. I think it was the olive oil. It tasted like an over-the-top caesar dressing. Oh well, back to the drawing board.
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1 comment:
Try a different olive oil. If you use extra virgin, try a regular or light... or the other way around.
Extra virgin is the most "pure" olive oil, and has the most flavor. Where the others (I think) are blended, or refined.
The other thing you could try, since this sauce is an emulsified one, is to start out with a commercial mayo, and dress it up with the garlic, lemon, and whatever else is in the recipe. Thin it out with a little white wine vinegar. Add whatever herbs you'd like, and voila.
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