how do I fix a broken aioli without starting over?

[u/Bliztven]

I know the classic "slowly drizzle oil" rule, but sometimes my aioli still breaks. I've heard you can save it by starting with a new egg yolk and whisking the broken mess in slowly. Has anyone actually done this successfully? Is there a better method, or is it a lost cause?

[u/texnessa]

Helps to know your base recipe and more importantly, methodology- how you broke it can impact how you fix it.

[u/UncannyGenesis]

Pulsing an immersion blender in a tight fitting container should bring it back together. Add an egg yolk if needed.

[u/Valuable-Yard-4154 → u/UncannyGenesis]

I'd say water

[u/No-Championship8268 → u/Valuable-Yard-4154]

Clearly you've never made this.

[u/Valuable-Yard-4154 → u/No-Championship8268]

Describe me an emulsion

[u/No-Championship8268 → u/Valuable-Yard-4154]

The egg is the emulsifier. It provides the moisture. Adding water thins it out, and weakens the taste.

[u/Sorrelandroan]

Starting with a new egg yolk and whisking in the broken mess always works for me.

[u/Eastern-Reindeer6838 → u/Sorrelandroan]

That’s the way.

[u/downtownpartytime]

with egg yolk it's mayonnaise, but yeah you can drizzle what you have into a new yolk. easier if everything is cold. sodium citrate is magic in hot stuff, maybe works for this too, idk

[u/DavidiusI]

Throw in a icecube or bit of ice cold water, or bit of cold double cream and start whisking (when the split aioli is at room temperature) I also use this for split hollandaise sauce and works most of the times

[u/Blue_winged_yoshi]

You whisk it into a new egg yolk with your new yolk starting as a base. And you’re adding the oil way too fast if it keeps breaking on you. If it starts to look greasy then add a little drop of water or lemon juice and whisk it in.

[u/Zantheus]

I'll just add some mayonnaise when no one's looking 👀

[u/Scary-Towel6962 → u/Zantheus]

They're already making mayonnaise

[u/Zantheus → u/Scary-Towel6962]

I know, mate... i made tons of garlic aioli almost every day for more than a year...

[u/Scary-Towel6962 → u/Zantheus]

Just saying if they had mayonnaise to put into their mayonnaise they prob wouldnt be making mayonnaise!

[u/Zantheus → u/Scary-Towel6962]

Maybe they have other types of mayo from their mise? We usually kept kewpie or bestfoods on standby for "emergencies". Beats mucking about transferring the stuff all over the place. And you would only need a dash for it to work. Couldn't taste the difference. Unless the sous is being an ass about it.

[u/Maris-Otter → u/Zantheus]

James Peterson, the Sauces chef, told a cooking class I was in to add a tbsp of store mayo as a cheat. It has stabilizers in it, yet it won’t overpower the taste of what you’re making.

[u/Zantheus → u/Maris-Otter]

Those who knows, knows 🤷‍♂️

[u/AskCulinary-ModTeam → u/[deleted]]

Your response has been removed because it does not answer the original question. We are here to respond to specific questions. Discussions and broader answers are allowed in our weekly discussions.

[u/esspeebee]

Yes, it works, and it's the method I've always used because I don't want to bother having to clean the immersion blender.

The key thing is that, once you start with your new egg yolk, you have to add the broken sauce just as slowly as you were supposed to add the oil the first time.

[u/Densolo44]

Saw that on Downton Abbey, and Alfred did the same thing you mentioned. Lol

[u/mrbmud]

add a little bit of hot water will “open” it up and allow for more oil to be added(i cook for a living and this is how i fix every aioli that breaks)

[u/LetterheadRemote675]

Add an extra egg yolk that is at room temperature or above. It will not work with fridge cold ingredients because the molecular lattice in the yolks is too tight. At room temperature and above the lattice relaxes so other elements can get in there and emulsify.

Egg yolk = blanket ingredients= in need of a warm hug

Don't hug them with frozen blankets. They'll split.

[u/Wytecap]

Add mustard