Thread: Garlic lovers....my extreme aioli

Originally Posted by Desdinova

why use a chef knife for garlic when you can use the Slap Chop!

Isn't that Mr Shamwow? What is the deal with that cretin and his crazy earpiece marketing schtick?

Originally Posted by Pete_S

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.

Garlic must be a more forgiving emulsifier than egg yolk which requires that the fat be added gradually.

Okay. I just tried this stuff and I love it!!! Garlic breath and all I might add

Originally Posted by honedright

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."

I love garlic and I will definitely give this a whirl (no pun intended!)

However, I've never heard that classic aioli is made without egg. I've studied many a French recipe for aioli and made it several times in different manners according to different regions of France but every one of those recipes calls for at least an egg yolk. Makes me wonder if the Wiki definition is supposed to read "with egg" instead of "without egg".

Anyway, it really doesn't matter because this recipe you've posted goes to show that there are many roads to Rome. Looking forward to trying it out.

Regards,
EL

Originally Posted by JMS

Okay. I just tried this stuff and I love it!!! Garlic breath and all I might add

Woo hoo, a convert. Thanks for trying it, Mark. Have your wife try some. Garlic breath is only garlic breath if you're the only one with it. Two with garlic breath cancel each other out.

Chris L

Originally Posted by elbonator

I love garlic and I will definitely give this a whirl (no pun intended!)

However, I've never heard that classic aioli is made without egg. I've studied many a French recipe for aioli and made it several times in different manners according to different regions of France but every one of those recipes calls for at least an egg yolk. Makes me wonder if the Wiki definition is supposed to read "with egg" instead of "without egg".

Anyway, it really doesn't matter because this recipe you've posted goes to show that there are many roads to Rome. Looking forward to trying it out.

Regards,
EL

Its definitely an unusual recipe, both in the ingredients and the preparation. I looked around the internets after first reading this, and there are a couple recipes for aioli that have garlic as the only emulsifier, though they're pretty uncommon. I personally hadn't seen garlic used alone, either, usually theres at least mustard or something.

Originally Posted by MykelDR

Isn't that Mr Shamwow? What is the deal with that cretin and his crazy earpiece marketing schtick?

Same guy.

He pushes the Slap Chop now.

Some classic lines coming from that infomercial. The most famous being "You like my nuts?"

Originally Posted by Desdinova

Same guy.

He pushes the Slap Chop now.

Some classic lines coming from that infomercial. The most famous being "You like my nuts?"

Not long after he released that he got thrown in jail for beating up a hooker. Kinda makes you wonder if he'd been asking that question around and maybe sometimes not liking the answer...

Originally Posted by Pete_S

Not long after he released that he got thrown in jail for beating up a hooker. Kinda makes you wonder if he'd been asking that question around and maybe sometimes not liking the answer...

That is Gold