Aïoli

WAY too much garlic. Better to use 2 to 3 cloves.

I’m giving this 3 stars, it get a 5 if it hadn’t been missing an ingredient. I tried this as written and nothing I did make this fluffy or creamy. It was liquid. Smelled great but it was liquid. All of my ingredients were all chilled prior to preparing. Everything was dry. I’ve made mayo before so I know the tricks. Seems to me, one of the key ingredients to aioli/mayo is missing. Vinegar. Thought I would try it as written it didn’t work. The second I added 1 teaspoon of white vinegar, it got creamy and fluffy. That one item made the difference.

I will remake this but I will get out the good evo! I was able to increase the flavor with some more lemon and salt! It was also much better after chilling in the fridge.

First attempt and it turned out good. I really liked it. only change I made to this recipe was i cooked the egg mixture over slow heat continuously without scrambling the eggs and put it in ice bath immediately.

I have been making aioli for 40 years or more. The trick (like mayonnaise) is to go slowly, oh so slowly with the oil in the beginning. I think 4 cloves of garlic is far too much for 2 eggs and 1 cup of oil, but it depends on the size of the cloves. I don’t chill anything and I don’t use a blender or a whisk……just a plain old wooden spoon. If the whole thing won’t ‘take’ after a while and it looks curdled, use another yolk in another bowl and pour the mix into it , slowly, until it has taken and then go ahead.

I make mine in the food processor.. i throw the garlic cloves in and “mince” them.. then add the egg, salt, pepper.. let it mix. Now when making this is is crucial that you add the oil veeeeery slowly with just a tiny stream.. Do not stop in the middle, keep adding the oil until it is gone at the same pace. When it is set add the lemon juice.

Works best with room temperature eggs; additionally, when using a food processor or blender use one yolk and one whole egg. Dash in some of the lemon juice, add eggs, 2 tablespoons of the oil, salt and peppers and then blend until bound. Then add the rest of the ingredients and blend for two minutes.

This is a terrible recepie for aioli! I’ve done aioli from scratch many times and never failed. Now I wanted to try a new recepie and tried this. To “mince” the garlic is not a good idea and besides its far to much garlic! It should be made in a food processor with half the garlic, and I am truly a garlic lover. When I then read the reviews a lot of people who gave it 5 stars totally alterered the recepie and used a blender or food processor, less garlic and added salt.

This did not work out for me & I have no idea why. I mixed this for a very long time (probably 20 mins in total) and it was still runny. I tried mixing it when it was cold & also tried adding another egg yolk, still too runny :/

I love the basic overview of the recipe, however, I agree with the other reviewers….the garlic is sooo0o overwhelming it stings. I also ultimately added mayo and more lemon in attempts to combat the pungent flavor. I will make this again, but I think perhaps I will half and saute the garlic to give the aioli a more subtle taste.

THIS WAS not to my liking! I’ve had awesome Aioli before and this was nothing like it. My boyfriend and I LOVE garlic and this just had way too much. Other recipes like it have just one clove . . . maybe they are onto something. I don’t know I just know that this was awful. I tried adding it with mayo and everything but it just wasn’t good. I tried to like this recipe but I just couldn’t.

I made this and it was super easy. I used an electric whisk. Perfect kick to a regular sandwich or Panini!

This aioli didn’t turn out the way I had anticipated (consistency-wise) but served as a pretty decent condiment for toasted bread.

This was really good! I didn’t chill the olive oil, and just whisked the ingredients with a fork — it turned out perfectly with a nice creamy consistency. I did add a bit more garlic than called for, and also a titch of honey — just my own personal preferences. My husband said it was the best aioli I have made yet. It was very nice on cold smoked salmon. Thanks for sharing this recipe!

I halved the recipe because I just wanted to try it first and use it with sandwiches. It turned out perfectly delicious. I had no problems with the consistency and the flavor was good. I spread it on two pieces of bread, added my meat, topped with pepper jack cheese, and put it in the broiler. When I took it out I added some lettuce and tomato and put it back in the broiler to toast both sides of the bread (flipped it). I thought it was wonderful as far as sandwiches go. I will definitely make this again and try with more of a meal recipe next time.

No matter how much I whisked and no matter the food processor I could not get the base to be “light and creamy.” Creamy it was, light it wasn’t. I ended up using store mayo with the lemon, garlic, salt, and pepper added, which is likely what I will do anymore.

There was too much olive oil and it tasted of raw egg. I followed the recipe precisely, and used a hand mixer but the consistency was not one of a creamy Aioli. I definitely think the ingredient portions are off somewhat.

This recipe, as is, has zero flavor. its literally like eating mayo outta the jar. but! i fixed it. i added: 1/8 tsp cayenne pepper 1/2 pureed red bell pepper 1/4 tsp louisiana hot sauce a little extra lemon juice. it saved it woooh!

I hated this recipe. I made it twice back to back to try and get a better flavor but YUCK. The garlic was WAY too strong in the first batch (4 cloves). And the second bath was bland even after I added a lot of sale and cayenne pepper. I think I would be better off just jazz-ing up some mayo next time…lol. I wanted to try it to make it from scratch, but failed on this one.

I liked the way the Aioli came out. I used an expensive brand of first-cold-pressed-EVOO (Extra Virgin Olive Oil). Any other olive oil may overwhelm the recipe. I used a garlic press which presses out the oils and sweet part of the garlic clove while retaining the bitter parts . I also chilled the bowl and beaters (I used and electric hand egg beater this time). I am able to buy pasturized eggs at a local grocery store, which is much safer when eating raw eggs – no fear of salmonella. Next time I think I will try an electric hand (stick) blender with the round-flat whipping blade attached.

This is very good. My mom suggests adding: 1 tablespoon sweet paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon hot pepper sauce, such as Tabasco This will make it a little bit spicy