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Oct 13, 2007 08:35 AM


I need help!

My aioli turned out bitter--anyone know why?

What is the correct ratio of egg-to-oil?

Should I use the "good" olive oil or the lighter stuff that I sautee with?

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  1. What are you mixing it in? Lemon juice will react with some metals, giving a metallic taste.

    1. I use one egg, one egg yolk and 1.5 cups of oil - usually one cup of grapeseed oil and half a cup of olive oil - extra virgin, but not the good stuff. Do you think maybe you had too much garlic - or the garlic itself was bitter? I mash mine up in the mortar with a little bit of salt and then mix in gradually, tasting in between additions.

      6 Replies
      1. re: MMRuth

        Have you tried to roast the garlic cloves before adding to your recipe? My recipe was for 2 egg yolks, one whole egg, and two cups of oil (1 cup OO & 1 cup canola), freshly squeezed lemon juice, etc. I roasted one whole head of garlic and mixed in all but 2 cloves. Had to taste test before adding. If it isn't garliky enough, to taste......throw in 1 extra raw clove (which I did).

        That's the beauty of making your own mayo; ingredients can be formulated according to what you are going to be using it for. I made mine to be used for a batch of potato salad, so also added a bit of prepared brown mustard and the same amount of horseradish. My Cuisinarts does a great job for mixing.

        1. re: Lisbet

          I haven't, but I bet it would be good. I also use my Cuisinart to make it.

          1. re: Lisbet

            I made two batches--one with roasted garlic and roasted red peppers for crab cakes and one with raw garlic for vegetables. The one with raw garlic is the bitter one.

            I'm hoping it was the oil.

            1. re: mamaciita

              By Golly !! That Roasted Red Pepper Mayo really sounds like it might be delicious for many purposes !! You have inspired me to try the combo of roasted red pepper and the roasted garlic cloves.

              When making mayonnaise I am always careful to use newly purchased oils. And even then, taste and smell before adding. Especially if it has been in your kitchen closet for a while. Oil is very delicate, and can develope a just slightly rancid taste without your suspecting......even if you just bought it a couple of weeks ago! (I speak from experience.) Also, the garlic heads need to be plump with a nice white, clean looking "paper" (for want of a better word) exterior. I get my garlic from a small Italian grocery store (I live in a primarily Italian town), so I know that their garlic is fresh ! Taste test, and sniff, before adding anything to a slip-up and you ruin all the other good (and expensive) ingredients. I find that this goes for just about any recipe that you are puttring together.

              1. re: Lisbet

                It was pretty yummy. I like your idea to add a bit of raw garlic with the roasted--aioli really needs that bite.

                1. re: Lisbet

                  I made an aioli last night for the first time...but am not big on garlic. So I used something I love, roasted red pepper. Thought I was being original but I guess not LOL!

          2. I know EXACTLY why your aioli turned out bitter. When making ailoi (or mayo or any emulsion) air is traped inside and the fats seperate into smaller and smaller droplets. When extra virgin olive oil is beaten at high speeds, such as in a blender, the polyphenols seperate into small droplets and become more evenly distributed in the emulsion. Polyphenols are bitter in taste and when they become so dispersed, they become detectable to the human tounge. This effect is undetectable when lower speed methods are utilzed.

            Solution: Use a lower quality oil (NOT extra-virgin) or do what I do - use a whisk!

            2 Replies
            1. re: nbowen08

              This is exactly what I was about to type; well written nbowen. If you're going to use all Evoo, you have to whisk, the Cuisinart is too much. Aioli is one case where whisking is necessary.

              1. re: nbowen08

                Never encountered this since I always make it by hand. one thing to keep in mind at this time of year when a lot of the garlic tends to be sprouting, if you are using garlic in a fresh preparation make sure to remove any green sprout in the center as this will impart bitterness. If you are cooking the garlic leaving it in is fine.

                As to the quality of the oil, well, considering the final product is going to be mostly oil I wouldn't skimp on the quality.