What do I do with a VAT of garlic aioli?

M

mariadnoca

Moderator
I made a small batch from a recipe online (1 egg/4 raw cloves of garlic) and it was so garlic-y a tiny taste burned my mouth. I had to add an entire container of mayo and then almost as much borrowed from a neighbor, resulting in a medium mixing bowl of the stuff that due to the wood oven artichoke fail was unused.

Now what?

 
I don't see much to do, unfortunately. Since it is commercial mayo you added

it will probably keep in the fridge for a while for using as you can. ;o)

 
see! That's exactly what happened to me the first time I made hummus. Darn recipe

called for 6 cloves of garlic and like an idiot, I added them all because THE RECIPE SAID TO. My tongue was so messed up I couldn't taste anything for a day. I kept adding more and more cans of chickpeas just to make it edible until I had way too much. Took me YEARS before I tried that recipe again.

Now I add ONE SMALL clove for the entire batch and my tongue is infinitely happier.

Wouldn't aioli work for chicken salad? Or tuna salad?

 
I have had experiences like that too, when the recipe did not turn out well

and after experiences which taught me not to waste adding to a already lousy recipe, I now toss the whole thing out, without trying to add anything to it. Soups, stews, I can fix, but sauces, dips, I simply toss.

I usually have a gut feeling out recipes now, like the one I posted above with all the pumpkin in it. My gut said, "do not make this", but I did and it turned out as expected....not worth it. Usually you can find most recipes online and they have reviews. There are many comments about too much garlic, or red pepper and so on.
The garlic I get at the Farmer's Market is so fresh and very strong, and the younger it is the stronger it is, a grower told me. Young garlic is very sticky.

 
I'd make a big batch of veg soup & stir some in. I also like to stir a bit into eggs,

pasta, etc. You could make a potato salad. Or gratin with it. Potatoes you have to season heavily anyway, and they'd soak up the garlic and fat nicely. I'd add some vinegar or other acid and make a salad dressing out of it too.

 
I use Aioli a lot. Here are some ideas

Ditto to what Traca said- stir into eggs, make a batch of potato salad, make egg salad with it. Folks here love to slather fish, chicken or steaks with mayo before broiling or putting on the grill- it is great with Aioli. Stir into cooked rice, into soups- veg or creamy types, make salad dressing out of it. Make crab salad, stuff into avo halves and bake. Delicious.

By the way, I make Aioli a lot- at first it is sharp because of the garlic but if you let it tame down it mellows a lot. I use a recipe that calls for 4 cloves of garlic too- one thing to consider when making it is how big is a clove of garlic? Many times a large clove equals 2 or even 3 small cloves.

 
FYI, here is the recipe at the link; and look at the credentials of who the recipe is from

(I followed the recipe exactly as written and a small tip of the finger sized taste burned my mouth and even with brushing teeth I woke the next day with the taste of garlic in my mouth.)

I chose this recipe because many others with star ratings started with commercial mayo and I wanted the amazing taste of the real stuff at a local restaurant.

Recipe from:

J. KENJI LÓPEZ-ALT MANAGING CULINARY DIRECTOR

J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, his first book, The Food Lab: Better Home Cooking Through Science is a New York Times Best-Seller, the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.

http://www.seriouseats.com/recipes/2015/01/two-minute-foolproof-aioli-recipe.html

 
Ooh! Love these ideas. Thanks Cathy. I also am wondering, if the garlic is starting to sprout it's

much sharper, no? Even if you take out the green shoot, if it's gone too far, it can impact the whole clove.

 
I thought the same thing. Also, sometimes the clove has a green tinge at the top and it is

sort of hot like a chile, imo, sharper, stronger taste. I try not to use them but there are certain times of year it is hard to find good garlic.

 
Good advice on it taming down--and those directions do say "medium". I have

had a Caesar salad that burned my mouth--and I LOVED it!! just me. lol

 
In our area, garlic is in the ground. It takes about nine months for garlic to be ready

you have to have patience to grow it.. Much of the garlic I am getting now still has an excellent taste, but it is starting to rot.

I also got a lot of rotten onions this year. Looks good on the outside, but inside was rotten. I was not happy about that.

 
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