How to make white aioli?
Whenever I make aioli with the traditional recipe of egg and oil it always turns out yellowish. It's obviously because of the color of the egg yolks. However, recently I've noticed some good restaurants serving quality aioli that is really white. Also some store bought ones are more white than yellow.
I'm wondering how they make the aioli to be that white instead of the golden version I always get.
Best Answer
The original Valencian allioli and Maltese aljoli don't have egg yolk in its receipe. Egg yolk makes emulsification easier but it isn't necessary. Garlic itself is already an emulsifier.
Allioli is made by pounding garlic with olive oil and salt in a mortar until smooth. The oil should be added little by little -- otherwise the emulsion breaks.
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Is aioli made from egg white?
Aioli is garlic-flavored mayonnaise. Originally from Provence, in the south of France, in its strictest form aioli, it is made with egg yolks, olive oil, and garlic.Why is my aioli so yellow?
Whenever I make aioli with the traditional recipe of egg and oil it always turns out yellowish. It's obviously because of the color of the egg yolks.How is aioli traditionally made?
To traditionally make aioli, several cloves of garlic are pounded into a paste in a mortar. Olive oil is then added slowly while the chef constantly stirs and mashes the paste to begin emulsifying the mixture. Emulsification is the process of combining two ingredients that typically cannot mix, such as oil and water.What is aioli sauce made of?
In some Mediterranean cultures, aioli refers very specifically to a sauce made from olive oil that has been emulsified into mashed garlic, usually with a mortar and pestle\u2014and that's it.How to Make Aioli from Scratch | Tips \u0026 Techniques by All Things Barbecue
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Answer 2
A lot of commercial mayonnaises/aiolis use whole eggs, which doesn't darken the mixture as much as egg yolks alone. The restaurants you speak of could be doing the same.
Also, what kind of oil are you using? When I use sunflower oil in aioli, it's lighter than something like olive oil.
Alternatively, ChefSteps etc. use titanium dioxide to make things whiter, you could try that.
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