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Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!vax135!cornell!uw-beaver!tektronix!zehntel!zinfandel!berry
From: berry@zinfandel.UUCP (Berry Kercheval)
Newsgroups: net.cooks
Subject: Re: Removing garlic smell, aioli
Message-ID: <365@zinfandel.UUCP>
Date: Fri, 22-Mar-85 19:43:36 EST
Article-I.D.: zinfande.365
Posted: Fri Mar 22 19:43:36 1985
Date-Received: Sun, 31-Mar-85 04:55:28 EST
References: <10089@browngr.UUCP>
Reply-To: berry@zinfandel.UUCP (Berry Kercheval)
Organization: Zehntel Inc., Walnut Creek CA
Lines: 13
Summary: 

In article <10089@browngr.UUCP> jfh@sluggo.UUCP (John (Spike) Hughes) writes:
>[...] and I have
>found that about half of the time, blender aioli *is* bitter. Does anyone
>know a reliable way to prevent this?
>   -jfh

I always make aioli in a mortar and pastle by hand.  Blending is too violent
and ruptures the garlic cells too thoroughly, resulting in bitter aioli.

Aioli is one of the best things to come out of Provence! 
-- 
Berry Kercheval		Zehntel Inc.	(ihnp4!zehntel!zinfandel!berry)
(415)932-6900				(kerch@lll-tis.ARPA)