Do you make your own mayo/aioli?
I just made another jar of aioli for the week. Do you make it? After some disasters over the years I think I have some simple tips to making/saving aioli/mayo. I'm looking for others who have 'gone though 'the valley of death' when making it and come out the other end with a delicious 'predictable' aioli.
i've used this method: http://www.seriouseats.com/recipes/20...
it worked for me like an absolute charm, twice, maybe three times. before this method, i could never make mayo/aioli, no matter what i tried (and EVERYONE had advice).
the next time i tried the same method i was at my sister's house, different immersion blender, different cup. twice at my sister's it didn't work for me. shouldn't matter, but i couldn't do it again. she had to fix it for me, and, infuriatingly, she did it by hand! i've not tried it since. i've been buying Kewpi mayo lately so haven't felt the need much... but someday!
The immersion blender method made a believer out of me as well. I have a particular tall, straight jar that I use (a Bubbie's sauerkraut jar,) that the head of the blender *just* fits into and it turns out perfect every time.
I like to use coconut oil to make it, it firms up nicely in the fridge.
I'll try coconut oil next time.
After some failures I bothered to really carefully read JC's method again. The critical part to making successful aioli/mayo is; the bowl/jar whatever MUST be warmer and stay warmer when the room temperature egg yolks (two) are put in. That's why I always use a large glass measuring cup which I have had hot water sitting in before using. Thin plastic containers or stainless bowls may or may not keep enough warmth. That's the reason the process works perfect one time and the next it could be a failure. The yolks MUST be lightly whisked to break the yolks and a few minutes MUST be allowed for as JC says "to get the egg yolks ready to absorb the oil". This is critical. Then a tablespoon of room temp. mustard and a tablespoon of plain white vinegar. Use the stick blender to mix for a couple of seconds. I never add salt b/c I think it may do something to the chemistry and mess the process up somehow. I add it 'to taste' when I'm about to serve it.
For aioli I have a trick: I roast a bulb of garlic then when at room temperature I squeeze the cloves into the olive oil I'm going to use. A few pulses with the stick blender incorporates the oil and garlic. Now I drizzle a few drops of the 'garlic olive oil into yolks and a few quick pulses then I add the rest as the aioli thickens. Same procedure with mayo 'hold the garlic'. The results are always perfect.
So, the secret is to have a warm container that stays warm throughout the process and use all room temperature ingredients.
There is an infinite array of other things you can add to the aioli just before serving. For instance for fish I stir in a bit of finely chopped tarragon. For steaks some finely chopped fresh rosemary. For pasta stir in some finely grated Grana Padano.
Into the fridge. It's used up in about five days.