How to Make Aioli | Rick Stein Recipe 

X2 😂

Have you tried not being so negative? You should, it’s good for you ❤

@@JulesDe-f6l have you tried not being so sensitive over a garlic comment?

just so you know, original catalan recipe doesnct use egg, just oil, garlic and salt, but that tskes real skill and patience to make it emulsifty.

Allioli is from a family of oil and garlic-based-emulsion sauces found around the Mediterranean rim. Allioli, pronounced ah-ee-ohlee, is a Catalan emulsion sauce made with pounded garlic, olive oil and a little salt. In greater Spain it is called alioli (ah-lee-ohlee) and is often made with egg. Aioli is another garlic and oil emulsion sauce from Provence in France. pronounced ah-ee-ohlee

I'll agree with you... so long as you change allioli (???) to aioli. That is the name of the famous Provençal garlic and olive oil sauce. That is what I thought Rick was making, until he reached for the egg. Then my hand, which was over the Sub button, was stayed. Of course the reason Rick adds an egg is the same as for the rest of us. It is nearly impossible to make aioli in such small quantities. I made it once, and it took the best part of an hour. Just turning the head of garlic into an emulsion took twenty minutes, nothing like the 'mash' he made. Then the best part of a litre of olive oil, drop by drop.

Rick is not British, little fella. He's clearly an Aussie, and a keen creator of the best aioli your mum could afford to make for you. Be glad in that, lad! In that, be glad!

@@jonboll-LGM You are incorrect. "Christopher Richard Stein was born on 4 January 1947 in Churchill, Oxfordshire, England. At 19, he briefly moved to Australia, but later returned to the U.K.

Garlic crusher? What's a garlic crusher? It's just lazy

very handy indeed!

I did that to avoid seed oils. Worked fine. Much more palatability.

for crushing garlic like this i'd tend to use table salt, rock salt is more of a finishing salt and isn't as course as table salt, which is what helps break down the garlic

I think strictly speaking, aioli is just oil and garlic.

​@@theozzy4717 correct. Aioli is garlic + oil + salt. Anything else is technically mayonnaise (if you really want to be purist/traditional) but modernly a lot of essentially flavored mayonnaises get called aioli.

From Ali + olí, garlic + oil

This is awful.... 😮

I bet he was healthy

Where was the egg yolk in this dish?

@@paddymelia1669 at 01:43, Stevie Wonder.

Why would you be concerned? Your typical mayo has raw egg yolk. Don't be afraid of eggs, precious. Make this, eat this, live like an adult!

Only if you thought you were going to be watching aioli being made. This is garlic mayonnaise. There's no egg yolk in aioli

There was always egg in Aliollie but the authorities decided that because some restaurants tended to leave it out of the fridge or they tended to use it for too long, then they banned the use of eggs, but for hundreds of years, they always use eggs. I'm talking about the Spanish people