Aioli

I disagree with the previous reviewer. This is a very fine recipe for aioli. Yes, it makes a lot. But if you don't want that much, simply halve the recipe. The ratio of eggs to oil is correct, and Chef Adria certainly knows and clearly explains the technique for making the sauce. And he does include salt in the recipe. I have used this recipe to good results. I sometimes use another recipe for 2 cups of aioli: 4 garlic cloves, salt, 2 egg yolks, 2 cups olive oil, some lemon juice and sometimes a couple of chopped anchovies. It's great on fish.

• Anonymous

• Silver Spring, MD

• 10/22/2011

This is not a good aioli recipe. First, who on earth needs 6 cups of homemade mayonnaise? Remember, folks, this has no preservatives. With the eggs, you dont want to keep this in the fridge more than a very few days. Second, aioli without salt? Blah, blah, blah. Better proportions would be one egg (some people just use the yolk), 2 cloves of garlic (my Spanish in-laws like 3), 1 cup of olive oil, and 1/2 tsp of salt. When you make this, make sure to get a good emulsion going with the egg, salt and garlic before you SLOWLY add the oil, or the whole thing will break. We find an emulsion (stick) blender works best. Some twists - a squeeze of fresh lemon and 1/4 tsp Dijon mustard adds a subtle zing - this is done in France. Chop in some fresh basil or rosemary and brush on chicken while grilling for a delicious alternative to barbecue sauce. Spaniards serve this with the classic potatas bravas, or just smeared on crusty bread. Made, right, this can be one of the good things in life.

• Anonymous

• 10/21/2011