A question about a recipe: Lime and Tarragon Aioli with Panko-Crusted Fish Sticks

I have a question about the recipe "Lime and Tarragon Aioli with Panko-Crusted Fish Sticks" from sdebrango.

  • Posted by: sw1822
  • March 9, 2012
  • 1987 views
  • 5 Comments

5 Comments

sw1822 March 9, 2012
how long do i simmer th garlic for the infused olive oil? 20 minutes? 5?
 
sdebrango March 9, 2012
You simmer the garlic on very low heat for just a few minutes 2 or 3 minutes, then turn off the heat and let the garlic sit in the oil until it cools the garlic should be very soft you can mash it with a fork or spoon, The oil can't be hot or it will fry the garlic you just want to gently poach it. I hope this helps. and you enjoy!
 
sdebrango March 9, 2012
You will use the garlic infused oil for the aioli so its important the oil be cooled before making it. I often make the garlic infused oil the night before I am making the aioli and let the garlic sit in the oil all night.
 
sdebrango March 9, 2012
An alternative method would be to skip infused olive oil and just bake the garlic cloves until they are soft, I usually put a few cloves unpeeled on foil, drizzle with olive oil and make a packet with the foil, bake in 375 degree oven for 6-8 minutes then when making the aioli just use regular olive oil. Whatever is easiest for you.
 
sdebrango March 9, 2012
I would love to help you if you let me know what the question is.
 
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