"Virgin Oils" by Chef Intern Abel Ramos

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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.

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