1. When making the aioli, make sure to add the oil very slowly—just a few drops at a time to start. If you add the oil too quickly, the sauce may “break,” meaning it separates and becomes nearly impossible to emulsify. If that’s the case, your best option is to start from the beginning, and add the oil even more slowly the second time around!
2. Having a handmade aioli in your refrigerator is like having culinary gold all set and ready to go: use any leftovers as a spread for sandwiches, a dip for raw or lightly blanched veggies, or alongside crispy potatoes.
3. Be patient with toasting your brioche buns! Although everyone will be way too excited to eat this delicious lobster roll, a perfectly GBD (Golden Brown & Delicious) bun is the finishing touch to make this sandwich extraordinary.
4. Always use a very sharp knife to slice chives and tender herbs. Sharp knives are an essential tool for any great chef, but with chives and herbs in particular, a sharp knife will help you slice through them without bruising!
Here are some Frequently Asked Questions that may help.