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.
Was this review helpful?
0 users found this review helpful
I have been making aioli for 40 years or more. The trick (like mayonnaise) is to go slowly, oh...