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Thomas Keller's Aioli - Page 2

post #16 of 17
11/9/09 at 12:25am
Quote:
Originally Posted by Douglas View Post
Actually, now that I have mastered aioli Keller's way, and plain baked chicken with nothing, Keller's way, tonight I am going to be making a ham sandwich, Keller's way.

Just think, you were doing these two things long before you even knew the name Keller. You're a culinary genius!! You are in the wrong field, Douglas-san.
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post #17 of 17
11/9/09 at 5:35pm
aioli can be a real pain in the ass to make. the trick is adding the oil very, very slowly at the start. i mean a drop at a time. then once you get the emulsion started, you can go to a thin thread. i use half evo, half veg oil in mine ... provencal olive oil is a LOT lighter and more floral than the Italian/Spanish/Greek (probably, actually, Moroccan or Tunisian) stuff we usually find.
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