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.
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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.
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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