Trouble with Oil & Herb Emulsions

So, I've been tried to make a Basil Garlic Aioli for some time but it keeps failing on me. What I tried in my last attempt was to make a first make a garlic oil by slow roasting garlic in Olive oil, and also a Basil Oil, by blanching basil and then blending at high speed with olive Oil.

I then try to make a Aioli as per normal, with egg yolks, mustard, lemon juice, while slowly drizzling in both oils as the mixture blends. The mixture never ever emulsifies and always splits. I've tried troubleshooting by adding more yolks, or a touch of xanthan, but it doesnt do the trick.

I think that the problem may be with the basil oil as it's not a 100% oil infused oil but rather blanched basil blended with olive oil so it still contains a significant amount of water which destroys the emulsion.

Im not entirely sure though, and I would appreciate anyone's advice on this

Thanks!

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Gerald_Ford_26487

A few thoughts on your process, an emulsion occurs between oil and water so the small amount of water and particulate in the aioli is actually a good thing. The other thought I have is that xanthan gum is a thickener not an emulsifying agent, I think a little lecithin would be of greater benefit but ultimately that is the component of the egg yolk that is creating the emulsion so you really shouldn't need any more. Suggestion:

Try the ratio of 1 yolk per 4 oz oil. Roasted garlic will help serve as a stabilizer if you so choose, but I believe that will work better than using a roasted garlic oil.

Matt_67991

Have you tried using canola oil over olive oil? Olive oil isn't great for mayonnaise (Reference, p. 235 McGee 2nd edition). You could also mix blended roasted garlic into an already made mayonnaise, adding in basil oil and strongly flavoured olive oil to finish.

joseph_walker_85938

Try Rape seed oil, I think in America it goes by the name Canola. Simply make the base in the classic way and grate the garlic fine,adding to the rich base, finish with the basil infused olive oil as seasoning.

Thaddeus_37740

@Gerald Thanks for the reply

I understand the science behind the emulsion but I was worried that perhaps there was too much water in the emulsion but that's probably not the case. I agree that lecithin would be a better choice! However, I didnt have any on hand. I blended and made the Aioli with both the roasted garlics and the oils, so not sure where the problem went there.

Thaddeus_37740

Hi Matt and Joseph, Thanks for the replies! I think that would be a much safer and easier way of doing it

However, do you think made this way, the basil taste could be pretty mild? I was going for a pretty strong flavoured Basil Aioli. But thanks, really great advice!

Mauro_Daniel_Rossi_73211

A traditional aioli has boiled potatoes as an ingredient. Try to add some and your emulsion will be stable.

Thaddeus_37740

Thank you! Will try that as well

It would definitely make the emulsion more stable, however it would dilute the taste of the aioli as well!