help! my bacon aioli is breaking!
- lestblight May 9, 2012 02:53 PM
been having some trouble with my bacon aioi, all is fine and the. when i put it in the fridge.. traces of the oil seem to leak out.
not alot.. but just enough to make me want to fix the issue.
technically i should be able to use the oil from cooking the bacon-correct ?
i mix this with some garlic oil and the usual suspects.. mustard dijon and lemon and even some spy lecithin.
is your lecithin spying on the other ingredients? ;)
why are you adding this? i suspect you may just have too much oil vs. egg and while it sits it wanders apart. you could just whisk it back into shape for using it, but you really don't need this soy by-product to make aioli.
second-- are you sure it's oil? sometimes mustard can separate too.
I actually developed bacon mayo for the CHOW Test Kitchen last fall, and my first attempt was WAY too loose. You can definitely use bacon grease to make an aioli, and there's no need to add any other type of fat. I found the ratio of 2/3 cup bacon fat/4 egg yolks/1t dijon (plus other additions like vinegar, garlic, s&p) made a flavorful condiment that stood up well in the fridge. Hope this helps!
CHOW Test Kitchen
I'm taking a guess here, so correct me if I'm wrong - you're using soy lecithin because you want the aioli to stay emulsified without using eggs (whose own lecithin stabilizes emulsions)?
If so, that's your problem. Lecithin powder doesn't seem to stabilize an emulsion like an egg does. I'm actually not sure why - that's just the way it seems to work. Eggless aioli is not normally a stable emulsion. A more mayo-like, stable emulsion typically contains eggs. You can either add some egg to the mix or use it as is (prone to breaking) or even add something like a little mustard which can also help to stabilize an emulsion (though it isn't foolproof).
If that's not the problem, please list exactly how you made the aioli.