The Best Garlic Aioli You'll Ever Taste
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- Опубликовано: 17 фев 2017
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Here is the recipe:
2 to 3 whole heads garlic
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1/3 cup fresh lemon juice
2 tablespoons grated Parmesan
1/2 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
Dash Worcestershire sauce
--Preheat the oven to 425 degrees F.
--Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper.
--Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
--In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined.
--Refrigerate to allow the flavors to meld together.
Jack's motto is "Do God's work and He will do your work!"
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Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now RUclips Producer/Talent and has his own line of sauces, seasoning and beef jerky sold across America.
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Looks amazing Jack! If that ain't the best aioli I don't know what is!
its not even aioli though lol
theres no mayo in real aioli
Moe I Dictionaries are descriptive not prescriptive, they only tell you how people are using them and pretentious retards have been calling their flavored mayo an aioli.
True aioli has garlic, salt and oil
Boer some regions use other emulsifiers such as egg, hence mayonnaise (egg yolk, oil, and acid {lemon or vinegar}.)
Man just ate aoli with a spoon.
Legend.
This was really good - just made it! Couldn't put the Worcestershire in because of my meal plan but it was still bommmmmbbbb! Ate this with sweet potato fries.
Just made it! Delicious!!!!
I want to try it. Looks amazing
Wow!!I tried it and it’s the best!!!
WOW!
I was just talkin' bout an aioli recipe. Your name popped up👍👍 Jack, I looked no further. Thanks so much for all that you do on Utube💐😎 I love opera and u r brilliant.
I've so far made your recipe twice, and I'm hooked ❤
“Anything with garlic is going to be flawless.” Haha I couldn’t agree more 👍🏼
Looks delicious. Going to make it today! Thanks Jack.
Looks amazing!!!
I made this for myself earlier today for leftover thanksgiving turkey, it’s an amazing combo
I’m making this today!
Thanks for the recipe!!✌🏼
Made my mouth water!
Still watching for reference in 2021! Amazing
I just found this channel and think this guy is awesome! Great recipes Jack! Look forward to what you come up with in the future! Subbed
its very light and creamyyy!!!
Looks delicious!
jack your imperfections are infectious..and Dude you rock
Dude, you are a genius for roasting the garlic, eliminating the overly-acidic flavor that raw garlic can lend sometimes.
Dude I'm new to your channel today but honestly this is incredible
It looks tasty 🤤
This is really good
Omg!!!! This aioli is sooooo gooooddddd!!!!!!!!😘😘
im making this today, i have high hopes!
Hi Jack, I know you love garlic so I wanted to know if you would do a video on black garlic?
that sounds delicious
Great recipe and strong
Made a few mods since I was out of Worcestershire and Parmesan. I added Ranch seasoning, which definitely isn't the same, but I worked out nicely. Another nice video from you, Jack, and a fun time cooking along!
You could also add grated lemon rind
Garlic mayonnaise.
This is exactly my Caesar salad dressing without the anchovies!
Thanks!
Oowee looks so tasty. 😋
Does this still have a strong mayo flavor? Always been afraid of trying it because I'm not a fan of plain mayo at all. Thanks so much Jack. God Bless.
Alioli it’s a catalan sauce. It means garlic and oil (all i oli) and thats the only ingredients. You can add also an egg and then you’ll obtain a souce similar to the preparation of this video. But NEVER in a food processor. You can do it with a hand blender or if you want by hand in a mortar and thats is were you’ll obtain the best results adding drop by drop the oil in the minced garlic and the yalk of an egg.
This was absolutely outstanding!! I had to sub teriyaki sauce for Worcestershire since my sister is gluten free. I can't say enough good things about this!!
Looks great Is this always served cold ?
Your so called allioli is awsome, I used on barbecued meat. But it is not an allioli, an allioli is simply alli (ajo=garlic) and oli (oleo=oil); it is an emulsion made of oil, yolks, a few water, salt and raw garlic.
I called your wonderful sauce Jack's garlic salsa.
Carlos Sánchez Caparrós glad somebody else noticed it wasn't true Aioli! Looks great either way, though.
@@TheAtticus82 An alioli is just garlic and oil, it emulsifies without egg.
I'm sure some of these people in the comments are "lovely people," I hope they never show up in my culinary laboratory😆😂😝😜
That's pretty similar to skordalia(greek potato - garlic sauce), goes great with fried fish or fried potatoes.
This is very similar to a ceasar dressing:
Anchovy
Parmesan
Lemon
Worcesteshire
Garlic
Egg
Oil
That’s exactly what it taste like too lmao
That looks like a good garlic mayo!
You are amazing.Can you please tell me how long this can stay in the fridge, before gets spoiled?Thanks in advance :)
Don't store any homemade sauce with raw eggs and any type of acid (vinegar, lemon juice, etc) for longer than a day or your risk to catch a salmonella
nice sauce Jack!! no Aioli. but looks delicious!
I love this, but I also laughed a lot. I'm from worcestershire (in england) and its pronounced 'wuss-ter-sheer'. It always gives me a good little laugh hearing Americans pronounce that. aioli tastes good though! :) respect to you for making your own mayo!
same. The yanks just cant get it ,but I must say he did better than most LOL
Lol, well today I learned🤣🤣🤣 Thank you from across the pond😉
I learned something new today 😂 west-a-sure sauce is amazing ! 😊
Awesome video
I’m thinking this might be good with my prosciutto wrapped asparagus? And my aircrisped battered asparagus tomorrow? Yes?
how long it last in the fridge and can you freeze it?
I want to learn to make it for batatas brava.
I was going to say where's the salt lol man that looks so good I'm going to go make it right now
How long does this last
Nice
Just made a garlic mayo yesterday for an Italian burger dealio on my channel. Sure wish that I would have caught this beforehand. Can't wait to see what you think of the aioli with the pulled pork sammies. Thanks for sharing.
lets cut the tops off a little bit
*cuts the bottoms*
Ooh, I love garlic and pretty much all of the ingredients in this, I bet that I'd love the taste. I'd substitute the parmesan for a vegetarian cheese, but I'd love this.
But with the eggs in the mayo, doesn't that defeat the purpose of going vegan?
I'm vegetarian, not vegan. Vegetarians can have eggs and dairy, vegans can't.
Jack is using Parmesan cheese. The vast majority of Parmesan uses an ingredient called "animal rennet", which is an enzyme from calf stomachs used to make a lot of cheese.
subscribed!
Damn Jack that looks easy, tasty and yummy. Im a garlic fan and definitely doung this one. Thanks
What brand is your salt and pepper shaker and how long have you had it and how do you like it?
Fair questions, Miley Cyrus!
Jack , can you film more with Edgar from your old videos ? Love the motto jack , praise Christ.
Yummmmmmm
Hi Jack! Just discovered your channel tonight. I know it's not this video, but wasn't sure if you'd respond on the one that's almost seven years old.
In March of 2010, you uploaded a how-to video that involved treating cheaper cuts with coarse or kosher salt to tenderize them, which is something I had come across. It's worked well for me, but I wondered if there was a particular reason you only salted one side as opposed to salting both sides before letting it sit for 60 minutes per inch. I've done both sides since I discovered the technique, but wonder if there's something I'm missing.
That was my first vid I watch Jack. Tried the recipe too. I'm all about experimenting in my culinary laboratory😋 Results are "usually" spectacular. Thanks so much Jack, you rock!
Hey man everything sounds good just don't cut that side of the garlic cut the opposite side keeps everything together
"Garlic alioli" and "sweet sugar", ha ha. Alioli means garlic and oil in català.
You said cut the top off but you cut the bottom off. The root is at the bottom right?
he forgot the ketchup and liquid smoke... lol
Looks exactly how aioli looks like in storebought jars in the Netherlands
Huh, this is the first video of yours that I've seen in my sub box for at least a month. Not sure if it was a glitch or if I just missed them. Weird! Nice to see more videos though.
I do 3 a week. something isn't right. unsub then resub. see if that helps
theres been an un-sub bug going around, boogie2988 talked about it.
Done! Hopefully that'll fix things, I like watching your videos.
Garlic aioli is a tautology
ACE112ACE112 - nice try, but no.
@@suzanneemerson9787 aioli emulsion of garlic and olive oil. aioli does not contain eggs or vinegar.
If I could use an ATM machine to get some money out for you I would but instead I’ll just type you an email message.
Not quite 😂 it is not an aïoli. Looks good though
How long does this last in the refrigerator
Jack can you cook more with the air fryer ?
I can try
Looks great. Just that this isn't aioli. I dunno if Americans don't understand the difference between overloaded mayo and aioli, but this isn't it. Aioli has no mayo or cheeese. Just garlic, olive oil and lemon juice/zest.
You left out egg yolk. Can't have an emulsion without the egg yolk. By the way, I agree his recipe is not traditional aioli, but I bet it tastes amazing!
@HarryCopperPot: Any emulsion is a mixture of two imiscible liquids. Which in this case happens to be oil and water/lemon juice. Egg yolk helps make it richer and smoother, and serves a s a good dispersion medium. What differentiates aioli from mayonnaise is the absence of eggs.
@@mikenotta7079 Lmao. We call pears apples now idiot. Get with the times dinosaur. Words have meanings because they mean something. They're not just arbitrary noises we make to just apply to whatever we want.
@@beachloop1537 tbf, no clue what you were responding to since there is no one in this thread with that user (probs deleted their message) but words mean things because of how they are used. Usage is what makes definitions, and they change meaning over time. Language is a social construct and evolves as words change and get redefined.
They literally are just sounds and scribbles until people collectively apply meaning to them, and that is in fact, kinda arbitrary... Hence us currently being at a linguistic crossroads where "literally" both means with exact meaning, and to emphasize something that would otherwise be metaphorical... Two contradicting uses. Eventually something will replace "literally" and the conflict will be resolved as has happened millions if not billions of times over thousands of years.
Now, you wanna talk annoyances with language, acronyms are the worst! Literally just linguistic gatekeeping that just serves to confuse people in the interest of saving a handful of letters or time. When I say "MLM" for example, what do I mean? There are over a dozen different things I can be referring to, and context doesn't always help. An acronym has to be pretty high profile to escape that nonsense.
@@awenindoe The egg is the emulsifier. You can't just emulsify olive oil with water without using an emulsifier. You're getting confused.
this is not aioli sauce,sorry Jack.
Aioli is just garlic and oil jack, you are overthinking it.
Can I use regular mayonnaise
I use Chosen Foods avocado mayonnaise. It's keto friendly
02:20 Dr. Pimple Popper approved...
😂😂😂 I can't unsee it!
sir please post na exact measurements off the ingredients please. Godbless
It's in the description
👍👍👍👍👍👍👍
whos here in 1946!!!!!!!!!!!^!!!!!!!!!
first btw
nice job jack hay i bet you can sell this like your suce
2:16 "See it poop"!
Could you use this for pizza?
Yes you can, some garlic dipping sauces from pizza chains is what this is, they just call it dipping sauce though, making this homemade, is better than any garlic dipping sauce besides papa John's and chef Antonio's from Walmart in the pizza section, this recipe is good asf tho
@@afrolintln7677 no no no no no no
@@ontheblock2063yes.🤌🖕🖕🖕🖕
@@afrolintln7677 no no no no no
@@ontheblock2063 yes.🖕🖕🖕🖕🖕
Mmayonnaise != aioli
I always roast at 420 ✌🏻🤣🐻👍🏻
great thing you did due to your midlife crisis man
I wish he would say how much of what to add to the recipe.
Sylvia Morado check the description
When I google aoli? Says its mayonnaise seasoned with garlic...so that's confusing when other people say it's not, also when I got it at a restaurant it seemed to have mayo as it's base. Tasted good regardless so gtfo if you get pissy over food
You Googled wrong. Aïoli*
can this be used in place of pizza sauce ?
Ro Steve I use garlic aioli as pizza sauce all the time. It's pretty darn amazing.
Thanks I have sensitivity to tomatoes so this sounds great as a replacement
Sensitivity to tomatoes? I've heard it all now.
Amount of each ingredient?
lol ppl that cant read the caption XD
Garlic Aioli is redundant as by definition Aioli has to have garlic in it.
Joel McBeth shut up while I eat my tomato ketchup
Way too much lemon juice. No offense to you at all, but I just copied the recipe and all I tasted was acidity from the lemon juice. 1/3 cup is too much
also this is and will never be an aioli, this is far from the traditional aioli, at best you can call this *home-made-garlic-sausce*
Agreed.. i knew that it was too much lemon juice from the get go so i only put about 1tbs. The recipe still turned out to taste like Caesar dressing, disappointing but at least the caeser dressing taste good!!
Jack you did not tell us what quantities you add and missed saying what cheese you used
Gabriel Toma the ingredientes and directions are under the description of this video ☺️
17 lbs of american chese
This is not aioli
I’m assuming that mayo is homemade.
dude that is chicom garlic look at the bottom no roots
I;MHO: That is not aioli but spriced garlic mayonnaise, aioli is garlic and olive oil.:) Like yout vids tho, Jack.
If Aioli isn't Aioli if it has more than garlic and olive oil then why is still mayonnaise when you add ingredients to it?
After watching this, to answer my question, the main ingredient is literally mayonnaise, which is what makes it mayonnaise and not an Aioli.
because alioli in terms of origin words means garlic and oil.
I told jack this yesterday and he said "tell that to the food network" lol
Dermiitti So the origin word Aioli means "ONLY garlic and oil"?
Ah, yet another recipe without crediting the creator. Shame you missed 'Recipe courtesy of Guy Fieri' off your copy and paste job.
this is not aioli its something else
It's garlic mayo.
Too bad my oven broke. Meh... 😒
great, but if you taste test Frenchs W sauce against the main brand Land P youll be disgusted at the difference. cant do it wont do it!
I'm surprised that he used Worcestershire, but it does make a difference. Same with sriracha. Everyone makes it now, but the original is the best.
I'm sure this tastes delicious, but you shouldn't call it aioli, it just isn't.