Monthly Archives: April 2012

"Virgin Oils" by Chef Intern Abel Ramos

With the huge variety of virgin oils around today, there is an endless amount of possibilities ranging from frying, aiolis, mayos, and vinaigrettes! I was assigned the task of making seven different aiolis in order to determine different colors, textures, and flavors. Making an aioli is very basic. Start by using a standard blender and blend together 1 whole egg, 1 egg yolk, 1 tsp lemon juice, and a ¼ tsp of salt for about 10 seconds, or until blended. Then begin to slowely add your oil of choice in a slow stream until your aioli thickens up. Once your aioli forms a thick mixture (like a standard mayo) you can then season it to your preference.
Out of the 7 different oils that I tested, I gathered some interesting information. When using an extra virgin olive oil, the aioli tends to have a hint of green color to the final product, which may turn some people off. It would be best to use this in a vinaigrette where color wouldn’t be as much of an important factor. As for the cold pressed soybean and canola oils, they have a very bright, yellow color to the finished aioli. The oils I felt gave me the best product were the sunflower and virgin pecan oil. These oils gave the aioli a pretty off white color and had a smooth taste.  Give them a try yourself.