Serious question, who decided aioli needs to be made with raw garlic?

I tried a recipe from a chef in Barcelona that uses confit garlic instead, and it completely changed the sauce. The flavor is deep and sweet, not harsh, and it holds better on the line. Anyone else messed with their aioli base and found a better way?

2 comments

2 Comments

paige87010d ago

I read an article that said the raw garlic rule is just a purist thing. Using confit or roasted garlic is totally legit and way more flexible for actual cooking. That sweet, mellow flavor is a total game changer.

mila_mitchell10d ago

That "raw garlic rule" paige870 mentioned isn't really a rule, it's just about getting the right flavor for the dish.