Receta Roasted Red Pepper Aioli

In culinary school, we had to whisk up aioli by hand. Chef made it look easy, but I learned that was pure deception. Olive oil is drizzled gradually into an egg yolk, while you get your upper body workout for the month – aka while you whisk the yolk and oil vigorously as if your life depends on it. If the oil is added too fast, the sauce breaks, meaning it separates. If it’s added too slow, your arm falls off and you have to call 911. Either way, no aioli. So it’s a balancing act while you somehow keep the bowl from skidding around the counter while you’re whisking and drizzling like a There are a few tips that help, of course, like wrapping a damp towel around the base of the bowl to help hold it in place, and there are tricks to…