Reviewed: Apr. 29, 2012

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 :/

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Passion4food

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Dec. 12, 2010

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Melie

Cooking Level: Intermediate

Reviewed: Apr. 19, 2010

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Saritah

Cooking Level: Expert

Home Town: Westfield, Wisconsin, USA

Living In: Madison, Wisconsin, USA

Reviewed: Mar. 1, 2010

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

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cerezadulce1

Reviewed: Oct. 27, 2009

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Shane

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: Austin, Texas, USA

Reviewed: Sep. 28, 2009

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tikvah

Cooking Level: Intermediate

Living In: Rocky Mountain House, Alberta, Canada

Reviewed: Jun. 21, 2009

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lauren

Home Town: Houston, Texas, USA

Reviewed: May 25, 2009

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Rob E. L.

Cooking Level: Expert

Reviewed: May 20, 2009

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

dimitra

Cooking Level: Expert

Home Town: San Jose, California, USA

Reviewed: Apr. 23, 2009

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!

Was this review helpful? [ YES ]
2 users found this review helpful