why use a chef knife for garlic when you can use the Slap Chop!
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why use a chef knife for garlic when you can use the Slap Chop!
No egg? You just put all the ingredients in the food processor and it emulsifies?
Exactly. It becomes creamy and well blended. I use a Cuisinart that I've had for years. I would assume a blender would work as well.Quote:
Originally Posted by Pete_S
Chris L
Ya it looks really good. I'll have to try it out. Thanks.
I had no idea you could do that, and I wouldn't have thought that it would work. I've suffered through a few failed emulsions, they can be really temperamental. I'll definitely give this a try next time I'm making aioli.Quote:
Originally Posted by ChrisL
From Wikipedia - "Aioli is, like mayonnaise, an emulsion or a suspension of small globules of oil and oil soluble compounds in water and water soluble compounds. Egg yolk is a commonly used emulsifier but mustard and garlic both have emulsion-producing properties. Classic aioli is made without egg, though many aioli recipes use it."Quote:
Originally Posted by Pete_S
Thanks for bringing this up. I like the sound of that. I make "Classic" Aioli.Quote:
Originally Posted by honedright
Chris L
Mmmmm garlic, I need to make this. I love my Cuisinart food processor though, great for pesto and some pasta sauces.
No, thank you for bringing this up! I love Aioli. The only thing better than garlic is....more garlic, of course!Quote:
Originally Posted by ChrisL
I like the idea of roasting the garlic first. Must try that - Roasted Garlic Ailoli. Maybe with Balsamic vinegar for the acid. Hmmmmm?
Quote:
Originally Posted by honedright
Yeah, but the really surprising thing about this recipe is that you can all the oil to the emulsifier at once to make the emulsion.