- Cleaning a commercial slicer
- Vacuum packing
- Holding cabinets
- Best equipment for confit & sous vide applications
- The Science of Freezing
- Bringing Forumula
- Chicken: (How age, breed, breeding mechanism and size affect flavor)
- Gelee/Gelatin/Gel, How to get it & How use it
- What constitutes the perfect Buffalo Wing
Aioli - Basic Recipe
- Combine all ingredients except for oil in a blender.
- Blend on medium-low speed until combined (about 15 seconds).
- Slowly start to stream in oil, working the blender speed up to the highest setting as the emulsion starts to thicken.
- Place in an airtight container and store in refrigerator for up to 5 days.
Traditionally, aiol is made using a mortar and pestle, hand grinding the garlic and and eggs together while adding the olive oil a few drops at a time. This yields a slightly thicker aioli and has the added benefit of allowing you to cancel your gym membership.
Although most aioli recipes call for only yolks, when using a blender or food processor I prefer to use the whole eggs. The whites keep the aioli form thickening too quickly, give the blender blade something to grab onto and are also alkaline, which helps to inhibit bacterial growth.