First time I have tried making aioli..used a recipe from about.com that does it in a blender. I used two eggs, two minced garlic cloves, grey poupon dijon mustard, a little lemon juice and olive oil slowly added into the blender as it was running. The olive oil is: Colavita extra virgin- certified authentic (if that makes any difference..no idea). It is a little thin that what I think of as aioli, and I get a metallic taste. Husband thinks too much olive oil (maybe since I doubled recipe and used a cup total) so we added more mustard and another egg..a little thicker but I still taste metallic...
What gives?? Now I find recipes online that say DO put mayo into the recipe..I did not do this, but wondering if that would help, may try. Aioli is in the fridge chilling out..maybe it will mellow?
does it really matter if the eggs are room temp and how do you tell if they are?