need help with aioli
I'm making an Ina Garten recipe for aioli today and didn't notice the recipe calls for extra large egg yolks. Of course I have large eggs and really don't want to make another trip to the store. The recipe calls for 2 extra large yolks, can I just use 2 large or should I maybe use 3? Help please, I've never made aioli before. Here's the link to recipe if that helps.
Note this from the recipe:
"With the processor running, slowly pour the oil into the bowl through the feed tube and process until it is the consistency of thick sour cream." There is room, when adding the main other ingredient, the oil, to adjust for the eggs.
You could also study some learned treatise on mayonnaise (Alton?). If I'm not mistaken, once you get the emulsion going, the stiffness (up to a point) depends more on how much oil you add, than on how much emulsifier you start with.
I agree about being able to adjust the oil to the amount of eggs - I had extra large eggs yesterday and Julia Child's FP recipe calls for large - I just used the 1 egg and 2 egg yolks called for, added a tiny bit more mustard and lemon juice and then whizzed away. I use half olive oil and half grapeseed oil. To "convert" some of it to aioli, I then smashed a garlic clove to a paste in a mortar, added to one cup of mayonnaise, along with a little more lemon juice and a pinch of cayenne.
I'll offer an alternate recipe if you wish to try it sometime. It's based on Deborah Madison's homemade mayo recipe that I've evolved over a couple of years into a killer aioli.
2 egg yolks (any size)
1 whole egg (any size)
1 TBS dijon mustard
2 TBS EVOO
1 1/4 cup peanut oil
juice of 1 lemon
1 bunch fresh basil
4 large peeled cloves garlic
To make the mayo:
Drop whole egg and the 2 egg yolks into a food processor with the mustard and 2 TBS of the peanut oil. Close the processor and start it, dropping the remaining peanut oil into the processor through the top opening in a very slow and steady stream.
Once you;ve added all of the the peanut oil, add the EVOO in the same manner. Add the lemon juice and add salt to taste. Remove the finished mayo to a bowl.
Put 2 tsps salt into a mortar then the basil and garlic and pound into a paste. Whisk the basil paste into the mayo.
Of course you can leave the basil or garlic out altogether and just have good homemade mayo.
Lasts a few weeks in the frig for me. If you decide to try, let me know what you think.
Chris - scroll down to the bottom of this link for an egg conversion chart:
It says for one CUP of egg yolks, you use 12 X-Large eggs, and 14 Large eggs. For aioli, I don't think you can go wrong with 3 large egg yolks, but 2 should also work.
You could go either way and it would be fine I'm sure, but if you are going to use just the yolks I might go with three to be sure. The egg yolk just works to bind the oil into an emulsion, though I imagine using just yolks gives it a richer flavor. If there is not enough egg, it might not come together. My family has always made homemade mayonaise (don't ask me why), and its delicious, and we usually use one whole egg per cup of oil, so instead you could use one whole egg and one yolk. Another trick which makes the whole thing foolproof, is to use an immersion or stick blender rather than dribbling the oil into the blender or food processor. just put the egg and oil into the immersion jar or even a bowl all together, and turn on the blender on low. Once you've got what looks like mayonnaise, add the other ingredients. You can mess it up and curdle the aioli if you pour in the oil to fast or too slow, or if the blender speed is wrong, but with an immersion blender it's impossible to mess up.