Chef Tom shows you how easy it is to make aioli from scratch. We of course put a twist on it and add a little something extra, but the basics are here. Full recipe here: www.atbbq.com/thesauce/tips-t...
I know this is an old video, but maybe this will be useful to someone-make a rope out of your dish towel, form it into a circle, and nestle the base of your bowl into it. It should stabilize your bowl better.
Aioli is a fun to play with. So many possibilities of flavor you can sneak in on those backyard burgers that keep the friends guessing why their burgers are never as good!
double thumbs up haha .. thanks for this video im starting to work in a new Japanese restaurant and aioli is come with shrimp tempura . I didn't know exactly what aioli was so thank you
Looks pretty good. Though how my father taught me is to crush raw garlic(1 big clove or 2 small cloves) into a paste in a mortar and pestle then still in the mortar he would add the egg yolk and a splash of saltn then he started adding extra virgin olive oil progressively until you got the desired quantity or a very thick and creamy sauce.
Hi! congrats for your channel. I enjoy a lot with your recipes & tips. Aioli it's a traditional recipe from mediterranean Valencia, Spain. It only needs 3 or 4 garlic gloves, 150ml good virgen extra olive oil and salt. it's smth to be made with tons of patience cause, by hand, as It was done with a mortar, you'll take about 20 mins. Delicious with many dishes, specially rice.
This is one of the best iterations of how to make Aioli on RU-vid and I have to thank you for that. Keep on making awesome content like this! Perhaps Chipotle Aioli or other popular dipping sauces (Labneh)? :D
I have an idea for an new video, cutting board care and maintenance. It looks like you do everything from raw chicken to brisket on the same one. That's probably not the case, but how do you clean, disinfect, deodorize? just a thought...
Shame he doesn’t answer. Myself, when I cut raw chicken, I always disinfect the cutting board with vinegar and let it sit for a while. It has qualities similar to bleach, but food safe. A bit of history: vinegar was used to as a disinfectant for tuberculosis.
For a little sweeter sauce, for example if you want something on a burger, would it taste good adding a tiny bit of honey? Honey and jalapenos usually tend to go well together.
Just made it twice because the first batch was incredibly bitter and I felt as though I whisked it too long. Second batch I whisked quicker and the consistency was the same, it looked great but again tasted awfully bitter.
@@michellelehane6388 Introducing heat to EVOO will turn it super bitter. Try using a neutral tasting oil like canola. Also use less mustard especially if your using a dijon mustard.
probably you just add too much garlic also check the acidity of the oil you're using. I use virgin extra olive oil and two or three raw garlics an egg and bit of lemmon juice or vinnegar and that's it. cheers
I was so high I had Semblant - Dark of the day sounding in the background while I was watching this video and didnt even notice it. It made it feel like the cooking video was freakin intense and almost horrifying. I was like "Damn, this is some stressful cooking going on here". Then I realized it was in another tab... all in all 10/10 visual-hearing experience while blazing.
So this is garlic mayo, alioli is garlic, salt and oil that is it. The reason people need to add egg is because they have no idea how to bind the oil with garlic
Introducing heat to EVOO will turn it super bitter in taste. Try using a neutral tasting oil like canola oil. Use less dijon mustard as well. If you over cook your garlic it differently will turn bitter.
Aioli is very similar to mayonnaise, with the main difference being olive oil instead of an oil like canola that has little flavor. The other difference is that there is always garlic in aioli. You can mortar the garlic into a paste to make a traditional aioli or do what we did. Either works just fine.
But without the lemonjuice! The flavor of real Aioli (made with a mortar) is very different of a mayo with added garlic. Don't get me wrong, I like this recipe. I have to try the slightly roasted garlic thing.
Hi from Barcelona -Catalunya - Spain, capital of "ALLIOLI" Some things about this garlic yellowish jelly: ALL = GARLIC in english / ALL in catalán /AJO in spanish OLI = OIL in english / OLI in catalan/ ACEITE in spanish. "ALLiOLI" You can say also "Ajoaceite" but the correct name of this egyptian/mediterranean sauce is Allioli. Ingredients of allioli: garlic oil salt ...and your hand in continous rounded movement The final result is like a yelloowish jelly...not mayo, not sauce Nothing more
This is not Aioli. This is mayonnaise made with olive oil ( mayonnaise can be made with almost any kind of oil or grease) and some added garlic to it. Aioli is made without an egg as the garlic is actually used to emulsify the olive oil ( also Aioli is original made only with olive oil). Why didn't you call this what it is, mayo with garlic?
This is not aioli by any means. It might taste great and it is a sauce with olive oil and a tiny bit of garlic, but don't offer this to a Spaniard and say would you like some aioli?
