Aioli Recipe - Homemade Garlic Mayo Recipe
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- Опубликовано: 29 сен 2024
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I just made this tonight, and I have to say...
Best. Sauce. Ever.
So easy, so tasty, so awesome.
Thanks a lot chef John. Im going to be preparing your garlic bread tomorrow!
Chef John comes through again! I was watching Anthony Bourdain's show on Provence and they made steamed fish and veggies served with aioli and in the fine French tradition made it look more complicated than it is.
Now I can make it! Thank you Chef john. Love your meatloaf recipe btw!
When u talked about being a vegetable ur my favorite lol
Anna Khayyat if you don't mind I wanna ask you something which is meaning of lol . can you tell
That's where my like came from 🤣
maybe i'll remove you
10 years on and you're the same! 💖
I baked some wings and tossed with this aioli then sprinkled parm cheese. Best garlic parm wings ever.
Just made this, and it's sooooo delicious! I'm probably going to make a batch every week! Thanks for this video.
making this 100% perfect makes me feel like a real pro chef ... thank you chef john !
Theres a restaurant i love that does a similar immulsion flavoured with saffron instead of garlic
I like how he talks better now then long ago...more festive and humorous. FUN!
Everything chef Jon makes, works great !!
who in the world watches a great food video and dislikes it? .. people.....
That looks so good, i would actually eat that straight.
@47f0 wow, really good point I never thought of? But it makes sense, cuz kosher is much course(bigger) grain! But I've always heard that kosher salt is better cuz it's not processed or something like table salt which has something that I forgot the name of in it?
@6151RichmondStreet You should actually peel the garlic first, cut it in half, lengthwise, to remove the core, which is the true spicy part of the garlic. I added 5 gloves and my aïoli still tastes like heaven!
hehe I was looking 4 da cheapest aioli ingredients then I found your vid it NICE!! THANKS
Love you Chef John! Thank you!
everytime i watch your videos i get hungry!
Mmmmmmm yummy! I love anything with garlic in it :3
I wonder if Hawaiian rock salt will work? It's a course grind salt. I use it for my prime rib and my kalua pork.
In Spain they hate eggs on the aioli... this looks yummy though
am i the only one who was sitting there waiting for him to add the mayonaise? lol
I made this, it's so damn delicious!
Wow.
Thanks!
I find that this sauce is for an acquired taste. If u like olive oil than u will love this sauce(like me). But when I tasted it to my fiancee, she hated it. No surprise there since she hates olive oil.
My question is, is there a way to substitute olive oil?
don't add any additional garlic or it'll become too strong. add a little bit of extra salt and definitely some acid => vinegar lemon juice ... that is why you were tasting only oil because there was no acid to balance the flavour
super duper
did u add the lemon juice?
Please try and make it the right way, All catalan for Garlic and Oli catalan for oil is just that, no egg yolk or lemon juice in it.
2021 👋🏼
mine too...
It's very likely that your garlic wasn't strong enough. You might try using more of it, or checking the taste of it. Sometimes, the stuff you buy off the market has very little taste/ aroma to it.
Perfect! Simple and Deeeeeeelishhhhh! :D
Ingredients:
1. Garlic - one clove
2. Salt - one pinch
3. Egg yolk - one
4. Lemon juice - two teaspoon
4. Extra Virgin Olive Oil - half cup
which makes it mayo not aioli. this has to be one of my pet peeves Fancy Garlic mayo is not Aioli all Aioli is is garlic oil and salt. no sour component involved.
@@ExarchGaming Yes when egg and lemon (or vinegar) are added to the garlic and olive oil it is more like a garlic mayonnaise. Some purists will use the garlic and olive oil only in a pestle with mortar.
Great Vid, the only thing I would mention is that the temperature of the oil and egg should be the same, so put your egg one hour before making aioli out of the fridge, or it might not mix with the oil.
Hi there I have seen so many of your videos and never left a comment but hey Chef John you are a great teacher you have a knack for simplifying things not that many people can do that, anyway it is time for me to say thanks for all of your videos and wonderful lessons .
Not sure what I did wrong. Mashed 3 small garlic cloves. Whisked them into one large egg yolk. Slowly whisked in one half cup evoo and juice from half a lemon and all I got was a runny yellow mess that tasted like ass
My brother is a vegetable I don’t think it is his favourite but maybe I made it wrong
He sounds so bored compared to the newer vids lol xD
can you make this with a inmersion blender like mayoneise?
Ya.. So now it turns out, I can never buy Mayo again... ever.
I just made this using a stick blender, no garlic smash-chop or whisking needed. I only burned 3 calories making it.
Holy BLT Batman! Just when you thought bacon couldn't get any better. POW!
UPDATE: I'm still alive... The raw, farm raised eggs were a-okay. My only complaint is that I didn't make enough.
haha i cudn't help but laugh at how funny ur comments were XD
realrasher Food victory comes to those who tread with this garlic-ey spread.
Great recipe! I just used half canola and half olive oil because all olive oil was a bit too bitter for me. The other problem is that I eat this one day, and then I forget about it. Oh well.
Never trust anything that asks for only one clove of garlic. Even if it's an official recipe for "one clove of garlic". Always - always !!! - add two 🤟
2:47 you can dip Stephen Hawking into it if you want. Just take out the wheelchair
Why does he sound depressed. He usually sounds joyful.
These are early YT years of Chef John before his cayenne pepper epiphany.
You pronounced "aioli" incorrectly and you call yourself a chef? A lot of people are mispronouncing "aioli" on RUclips and in real life.
This is what you put on banh mi, not that sriracha mayo trash. American mayo and even kewpie is too sour and vinegar-y for banh mi.
mine was a waste of olive oil. it was very watery afterwards, what can i do to make it thicker? i've added another yoke, didnt work.
i think im gonna go make it again. sighhhhhh.
Update the recipe in your link...
Wasted ingredients cause you didnt have the egg listed.
Craig Claiborne already covered all this and James Beard said just add garlic and olive oil to a commercial mayo and save the hassle.
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I came here becuse I have never made aioli before, and I am craving it for my calamari. thanks
Please, please chef, you like the worst work to do this garlic mayo. Please, use a dam blender, just drop the cloves of garlic, salt, lemon juice, one or two eggs whole,just turn the blender on until the garlics are dissolved with the eggs and lemon juice and then pour the olive oil in a gentle stream until you get the proper consistence, and that's all. Chill for about one hour. Please, something so simple. I use about 5 or 6 garlic cloves for this. Love garlic!
@arjaih29 LOL if only you knew just how many foods contain raw egg. If you get free range fresh farm eggs it shouldn't be a problem. You never know what you are getting at the grocery store however. The lemon juice in this recipe should be enough to kill any germs in the egg too if you are worried. Cilantro will kill salmonella also but you need to eat a bunch. I think they sell cilantro pills now and you can take em before or after a meal if you suspect it may have salmonella.
@fmbighair - read the ingredients - most salts have some "additives". For example, Morton Kosher has "yellow prussiate of soda" (which sounds WAY less scary than "sodium ferrocyanide decahydrate - yikes - cyanide?) as an anti-caking agent. Other salts may contain different ingredients, like sodium silicoaluminate (another anti-caking agent), dextrose (sugar in salt?) and sodium bicarbonate (baking soda - don't know why). And of course there are additives like sodium iodide for thyroid function.
I love this recipe! I use grapeseed oil, instead of olive oil, for the lighter oil taste, and then at the very end, I add three tablespoons of sriracha sauce to make sriracha aioli for burgers, or pretty much anything. It's a huge hit with my family! Thank you, Chef John!
Hey U posted some songs of Rhythm & Ghetto da last resort I want a song or two off there.... I was on that album
Jay Hustle I don't have that album, sorry! Good stuff, though. :)
Inge Bowman thanks! I haven't made this is awhile. I think it's time. :)
do not use grapeseed oil ! you can eat olive oil but not grapeseed oil
lily gauthier - after reading this I did a little looking. Seems pretty controversial as to how healthy it is, but general consensus seems to be that it's fine in moderation, it just isn't as healthy as it was once claimed to be.
Not sure where you're getting that you can't eat grapeseed oil at all. Care to cite a source?
@daletubat Salmonella resides on the outside of the shell. Break your eggs properly (i.e. on a flat surface not on the edge of a bowl) and you should be fine. The chances of being poisoned are extremely low even if you are being careless. If a person close to you has a weak immune system you can purchase pasteurized eggs.
for those afraid of raw eggs, do this to sterilize the egg: Boil a small amount of water (2inches deep or so) place egg in boiling water for one minute, no longer, then remove and let cool. The egg will still be raw, but sterilized or the harmful bacteria. Learned this from Alton Brown's recipe for Caesar salad dressing, which used a raw egg.
@daletubat Authentic aïoli does NOT require egg in the making. If you want the real stuff (and I'm not saying chef John's version is not good), go to this link watch?v=_Tp7u3CZcvU. Amazing tutorial, although you need a mortar and pestle. Just made mine 10 minutes ago and it came out GLORIOUS :)
An observation: this doesn't seem to work too well in hot weather, done in cooler weather (under 80 degrees) and it works fine. 102 degrees today though. Total failure.
well. i made it, it looks right, but i tasted it and it tasted kind of bland but you could still taste the garlic. i used 2 small cloves of garlic since i had no big ones. and i used grapeseed oil. did i do something wrong here? please help me!
simple chemistry =X
oil and lemon juice dont mix well
so over time it tends to separate becuz on is heavier than teh other
just like dressings you have to shake the bottle before using :]
you should stir the aioli before using again
I wanna ask you what is the difference between a salad dressing and a mayonnaise'...Because some people say you can either use a mayonnaise or a salad dressing' It was confusing'...I would try your garlic mayo', Thanks for sharing'
Use canola oil if you don't want to use olive oil... at work i use a Tuscan blend of oil which is like... 90% conola oil, 10% olive oil or something.... works fine (and olive oil is rather strong if your not used to eating traditional mayonnaise)
Yes it is, the bacteria gets killed by the heat, and most bacteria from eggs is on the shell, so if you wash your eggs with hot water, you can eliminate most of the harmful bacteria, and lessen your chance of getting some sickness from consuming raw eggs.
Alot of people complaining about the raw egg. What do you think mayo is? Make sure they are fresh and refridgerated and everything will be fine. In the US, Anytime there is a samonella scare it is followed by a recall of the products involved.
Aioli ( English ) == Allioli ( Catalan ) = All i Oli
All ( Catalan ) = Garlic ( English )
Oli ( Catalan ) = Oil ( English )
This is all you need. Just garlic and oil, and a pinch of salt. You don't need to add an egg yolk.
Well, some people (like myself) would rather do this by hand because it is so easy to do it that way, and I hate cleaning the blender! Also, I would probably use a garlic press.
Why no lemon juice??? But no it's doesn't have to be lemon juice (just traditional), you will need some acid though. Pretty much any vinegar or lemon juice will work, more or less.
If I was a vegetable...;)
i just made this sause but it was a strong garlic flavor with the stinky olive oil flavor in my mouth. Is that what it tastes or i did something wrong?
Too advaned i do it like this -> Mayo ( Alot :3) -> Salt & Pepper ( Alot :3) -> Garlic ( Not too much but still alot :3 ) Voila so flippin good
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haha if you were a vegetable. im surprised one clove of garlic is that strong.
ok, i made it with extra virgin.....not nice....next time i use regular olive oil....the olive oil taste is too strong in my opinion.
@jimajim It tastes better after acouple of hours. Use a little bit more salt and pepper and some lemon juice te freshen it up. Enjoy!
Actually, it's quite safe. Bacteria can only thrive within a certain ph and salinity range - just don't skimp on the acid (lemon juice)
Aioli must be consumed right after you made it or the same day if you keep it on the fridge because it contains raw egg. Beware.
yeah i forgot lemon juice and it tasted bizzare, but when i added the juice it was really good.
don't forget the lemon juice.
i added pepper to mine, unfortunately we don't have white pepper. But it's delicious! Especially on Vietnamese hoagies *drool*
it says "mayo" on the title...
that's why chef john adds the egg yolk....
im sure chef john knows what he was doing....
Whenever I make this, it comes out way too thin. Does it have something to do with me using extra virgin olive oil?
have u ever eaten kraft mayo on a sandwich? it has raw eggs as well, same with cookie dough, i know you've had that.
Yes. Entire raw eggs (beaten or simply mixed with chopsticks) are used as a dip in Sukiyaki. Tastes amazing too.
if u go to eat something in a spain resteraunt they give u bread with alioli and its WHITE Alioli and not yellow!!
i know you can not mix fast enough and it "collapses" but can you over emulsify mixing too much too fast?
I suggest Greek olive oil. Italian olive oil has the bitter nutty thing going. Greek olive oil does not.
i add some dry ground basil or fresh basil and pepper. it really gives it a great kick n spice to it :D
If you are in good health yes. However if you have an auto immune disease or are pregnant I wouldn't.
Use Firefox + AdBlock Plus (and/or NoScript; I don't know which add-on does it). No more ad-window.
Actually the original basic mix its garlic (ajo=ali) and olive oil (oli) and saffron,, no more...
well if you put the aioli on french bread and toast it, im pretty sure that kills any bacteria ??
I have enjoyed your video for years...thank you sir
Superb 👍🏻✨ John chef u r really pro
One of the best and most simple versions...love it 👍👍
Ingredients need to be room temperature for making mayonnaise. Then after it comes together it should stay at room temperature for at least a couple hours for the acid to do it's thing. It doesn't have the same pickling effect when cold. Not that ANY should be left after a week, but it will last much longer.
holy cow!!
this is GREAT.... if only it was in french
that would help out alot :(
Mine came out perfect but tasted like straight oil.. It made me nearly throw up :/
Tried this and yuck! I guess it's not our taste.