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How To Make Aioli Sauce Like a Pro Chef! 

Chef James Makinson
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Aioli Sauce, it's a very famous sauce to have here in Spain and it is effortless to make! Today I will show you a recipe that I have used professionally with my time here in Barcelona. This is the quick way of making it, not the traditional way with a pestle and mortar. It goes well with Patatas Brava's, French Fries, Meat, Fish. Just about anything that you would like! If you happen to break the sauce I will also show you how to fix it!
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🔴Aioli in Spanish - • SAUCE AIOLI | Salsa Al...
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Recipe: Aioli
Time to make 4 mins
- 2 Egg yolks
- 1 Clove of Garlic
- 200ml /6.7oz of olive oil (can substitute sunflower oil)
- 1 Tbs lemon juice
- Salt to taste
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14 фев 2022

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Комментарии : 173   
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
*Become a Patreon and have a say in what I make!* www.patreon.com/chefjamesmakinson
@Yoroiful
@Yoroiful Год назад
The most underrated cooking channel on youtube. I love the way you explain things.
@ChefJamesMakinson
@ChefJamesMakinson Год назад
Thank you so much! 😃
@brenteichel7661
@brenteichel7661 9 месяцев назад
This is my first time watching a video on this channel. And I can’t express enough the value in telling the why. Not just the do. Makes a world of difference in understanding what it is you are doing
@nouonze
@nouonze Год назад
The real allioli is made without the egg, the name tells the ingredients, all (garlic) i oli (oil). When you use egg to do it, it turns into a garlic mayonese. Either way it's delicious
@animaze8043
@animaze8043 Год назад
0:31 - he basically told you.
@bijhua
@bijhua 8 месяцев назад
@@animaze8043 Sure, but then he would have changed the tile
@petapatopato
@petapatopato Год назад
Village tip: you can freeze the garlic to remove the power and it has a better flavor. PS: do not use egg, you can use salt grains to help the garlic being smashed and vinegar (only a bit) at the beginning to create a better paste smashing them. Some people use bread with vinegar for the same effect but it is an overkill.
@MrZdenkic
@MrZdenkic 2 года назад
an old local lady on eivissa tought me how to make it (she called it aioli too) with boiled potatoes, olive oil, parsley and garlic...she said it was from the time when eggs were expensive, and her grandmother made it like that...not like mayo, but delicious...
@cubandarknez
@cubandarknez 2 года назад
Great video, jam packed with great info
@dmitrijl2407
@dmitrijl2407 11 месяцев назад
Man, you are a truly Genius!!! Thank you for sharing!♥
@hokudadog7637
@hokudadog7637 Год назад
I enjoy you demonstrating how to fix a split aioli. Thank you!
@ChefJamesMakinson
@ChefJamesMakinson Год назад
You are so welcome!
@henrikaugustsson4041
@henrikaugustsson4041 Месяц назад
Ooooh, I want to try this so badly!!!
@daniel_smurf
@daniel_smurf 2 года назад
That was extremely informative. Thank you sir!
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
Thank you Daniel for your nice comment!
@martinschulz326
@martinschulz326 Год назад
Thank you for the excellent demonstration how to make Aioli.
@ChefJamesMakinson
@ChefJamesMakinson Год назад
Thank you!
@tom3829
@tom3829 2 года назад
I will be trying this chef! great video!
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
Enjoy!!
@PizzapartyJulian
@PizzapartyJulian Год назад
Very good guidethrough!
@ChefJamesMakinson
@ChefJamesMakinson Год назад
😉
@kernelpaniq
@kernelpaniq Год назад
I made the aioli sauce and it is brilliant! Thank you Chef James.
@ChefJamesMakinson
@ChefJamesMakinson Год назад
You are welcome!
@khuzaimahcooking1169
@khuzaimahcooking1169 2 года назад
Delicious and healthy resepi chef.Thanks for sharing.
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
thank you!
@LifeTogether000
@LifeTogether000 2 года назад
Wow this is so good homemade sauce very nice presentation good sharing
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
Thank you so much guys! :)
@JVKTalksandMusic
@JVKTalksandMusic 2 года назад
Wow...its look delicious
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
Thanks a lot!
@mons9677
@mons9677 Год назад
This is very useful. Your video was very easy to follow. Good work!
@ChefJamesMakinson
@ChefJamesMakinson Год назад
😉
@KBHNJ
@KBHNJ Год назад
Thank You for this. It's so good to learn how to make a mayonnaise and how to fix it🤓
@ChefJamesMakinson
@ChefJamesMakinson Год назад
Any time!
@martinsmith7418
@martinsmith7418 2 года назад
I love the thumbnail chef and the recipe of course! ;)
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
Thank you man!
@lmei3349
@lmei3349 5 месяцев назад
Thank you for this recipe video. It was easy to follow, and I appreciated the extra info regarding how long it keeps in the fridge and what to do if something goes wrong. Awesome video !
@ChefJamesMakinson
@ChefJamesMakinson 5 месяцев назад
Glad it was helpful!
@willy1986tralara
@willy1986tralara Год назад
muy buena pinta!
@ChefJamesMakinson
@ChefJamesMakinson Год назад
gracias!
@unclemattscookerylessons
@unclemattscookerylessons 2 года назад
very nice James
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
thank you!
@groundbreakerexplore
@groundbreakerexplore 2 года назад
That Aioli Sauce looks interesting and yummy to have, nice work making it too! Stay safe, stay connected~
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
Thank you! You too!
@sadiasyed9918
@sadiasyed9918 2 года назад
Yummy delicious recipe 😋😋😋😋😋 looks so tasty this recipe I will try 😋😋😋😋😋😋
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
Hope you enjoy!
@OneHotBite
@OneHotBite 2 года назад
The best tips James!! Very scientific too haha The aioli looks absolutely perfect! You really are so talented my friend!
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
Thanks so much Melissa! :)
@cookingwithzahra459
@cookingwithzahra459 2 года назад
Rich flavered🌹
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
thank you!
@thelinecook
@thelinecook 2 года назад
Awesome video James! Super informative. Perfect technique! And you showed everyone how to fix it if it’s broken. You covered everything aioli in this video well done!
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
Hey man! thank you! I had fun making this one! haha I hope all is going well with you!! :)
@SergioSoaresRibeiro
@SergioSoaresRibeiro 2 года назад
You can do this with no eggs. Just garlic and olive oil and a mortar and pestle. No need for eggs. And also no whisk. Just pound the garlic with some salt to help to make it into a paste and add oil. Use the pestle and just swirl it and it will come together. It has a much cleaner taste but you will have to use a lot less. If you do it like this, you get a garlic flavor mayo. Witch is great, but not quite the same. I would paste the garlic though (using a bit of salt and the side of the knife) just not to get bits of garlic
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
Yes but many people don't like eating a lot of raw garlic, it can be very strong. They do have ajo perejil which is a garlic and parsley sauce that's not emulsified. To get an emulsification easily, which makes many sauces and dressings creamy, eggs are normally used as they are a good binder, I have seen some make it with milk but that's a bit tricky.
@SergioSoaresRibeiro
@SergioSoaresRibeiro 2 года назад
@@ChefJamesMakinson Yes, you do have a point. I've tried that ajo perejil sauce, is quite good. Never had it before. Do you happen to know how long it keeps?
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
@@SergioSoaresRibeiro three to four days is a good rule of thumb in the fridge so if the parsley starts turning bad it's definitely time to throw it out
@SergioSoaresRibeiro
@SergioSoaresRibeiro 2 года назад
@@ChefJamesMakinson Thank you. I did mine recently to try the paella recipe you made on another video (witch turned out great for me, but not good for an español -so socorat, I didnt want to burn it) and I used it on grilled fish and also on some bocadillos. Thanks for the reply
@lollertoaster
@lollertoaster Год назад
Thanks, I'll try that next time. I made a garlic mayo the same way like in this video because I made way too much mayonnaise and it keeps only 2 days in the fridge, people on the internet were giving me flak for calling it aioli.
@BouncingTribbles
@BouncingTribbles 6 месяцев назад
fun fact: garlic is an emulsifier. You can make aioli with just oil and garlic. The extra ingredients definitely cut the intense garlic taste nicely for use as a sauce, but I like using my mortar and pestle to make a quick aioli for every day use in general cooking. Garlic Emulsion often spreads the flavour I'm looking for better than plain garlic. edit: I looked and saw how many people have already said this, lol, great video
@isaiah513623
@isaiah513623 Год назад
That was very informative. I made mayonnaise obviously minus garlic about 30 yrs ago as no one knew about aioli & it worked then I used a handheld blender a couple of yrs ago & gave up as that attempt was a disaster
@cookingwithzahra459
@cookingwithzahra459 2 года назад
Good editing and informative video
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
Glad you liked it!
@crispycrunchycooking
@crispycrunchycooking 2 года назад
Like 7very nice prepration dear 🎉🎉❤️❤️👍👍
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
Thank you so much!!
@inthelifeofmkvlog9421
@inthelifeofmkvlog9421 2 года назад
Very beautiful video ❤️❤️
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
Thank you very much!
@SwallowThisbyTCMahone
@SwallowThisbyTCMahone 2 года назад
Looks delicious my friend. I love garlic aioli. Good job. Amazing share. Need a burger to put that on 😉…see you in the next video
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
Thank you so much 😃
@Maplecook
@Maplecook 2 года назад
Damn, that's making me hungry, broski! Sorry about the wait on my end for the new vid. It's been nothing but hold backs.
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
Not to worry buddy! I have been busy redoing all my thumbnails! haha
@tinykitchentales2780
@tinykitchentales2780 2 года назад
Wow fentastic mayonis recipe👌😋😍 thanks for sharing stay connected
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
Thank you so much 😊
@CookingWithNeighbors
@CookingWithNeighbors 2 года назад
I love olive oil. That will be cool to watch I don't think I seen I will go watch after this. WoW that is a perfect Aioli! Great tip about the eggs and how long to keep in fridge. Oh that is awesome how to fix the split sauce! NICE! Great Video James Thank you I am clicking that video and watching spanish one
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
haha Thank you Jerry ellen! I have been busy trying to improve some things and coming up with new ideas for the upcoming weeks. I hope you guys are doing well! :)
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
Also, patatas bravas are very popular here! ;) haha
@JVKTalksandMusic
@JVKTalksandMusic 2 года назад
Amazing dear elder bro...wishes
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
Thank you so much!
@LibertyDino
@LibertyDino 6 месяцев назад
I would love to see you make a polish mayonaise. There is such a huge difference between the usual oil and eggyog mayo and the ones where they also add mustard which makes it so much better.
@charlesaboujawdeh
@charlesaboujawdeh Год назад
Here in Lebanon our Garlic sauce is made with only garlic and oil and a pinch of salt, with a drizzle of lemon juice to make it a bit more white. What do you think of it?
@ChefJamesMakinson
@ChefJamesMakinson Год назад
i have had it before and its good!
@lluisg.8578
@lluisg.8578 9 месяцев назад
As your sauce the traditional "all i oli" also only have garlic and oil
@FranciscoVelez31
@FranciscoVelez31 Год назад
Dude, awesome Spanish (in the other video)!,
@ChefJamesMakinson
@ChefJamesMakinson Год назад
Thank you!!
@NaimadLoL
@NaimadLoL Год назад
I make my vegan „Aioli“ with oil, soymilk, lemonjuice, garlic and a tiny bit of mustard. I think the soymilk and mustard work the same as eggs, easier emulsifying.
@PaddyJoeCooking
@PaddyJoeCooking 2 года назад
A Spanish speaking video Chef? Can't wait to see that I'll be watching that after this!!!! This is an awesome Aioli Sauce recipe and I was most excited to see how you fixed the split sauce. How long did you have to whisk this deliciousness by hand to get it to look like that? I've made my own mayonaise before but only ever done it using a stick blender.
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
haha yes i did one video in Spanish and its not the same as speaking in person. to make it by hand only take a minute not that long, but you do have to work a bit! haha
@Baccini13
@Baccini13 Год назад
I find adding 2-3 teaspoons of ferment (eg. from Sauerkraut) it refrigerates for a lot longer than just a few days! 👌
@Maplecook
@Maplecook Год назад
This popped up in my feed, so I decided to throw a little more love onto it, so that maybe your cooking videos will become as popular as your reaction ones, brother! Hugs! =)
@ChefJamesMakinson
@ChefJamesMakinson Год назад
Awesome! Thank you Buddy! :)
@lokichaosgod10
@lokichaosgod10 11 месяцев назад
Recommend adds roasted garlic instead tablespoon of cayenne pepper Dash of Worcestershire brings to crazy level especially if using on burgers or steak sandwiches
@sidoniemany2339
@sidoniemany2339 2 года назад
I like mayo, I always have some, it's my butter and sauce for savory sandwiches, grilled and fried meat and fishes. Mayo is dead to me. Welcome into my life aioli !!!! Plus thanks for the split sauce tip. I tried to make mayo once, that is why I never made it after that one time.
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
It's easy to make by hand just add the oil little by little
@brahmpayton334
@brahmpayton334 Год назад
"How to fix it if you break it." The chemistry nerd in me loves you.
@ChefJamesMakinson
@ChefJamesMakinson Год назад
Thank you!
@muxecoid
@muxecoid 3 месяца назад
I tried using mortar and pestle and failed miserably. Did not use egg yolks because some sources claim that egg turns it into a mayonnaise. I think I added too much oil too fast. But even though it broke to components I can still use it for salads:)
@minniesaab7255
@minniesaab7255 Год назад
❤❤❤
@ragtop63
@ragtop63 4 месяца назад
I've watched so many videos on this topic and it's amazing how nobody, including chefs, knows how to pronounce Mayonnaise properly.
@ChefJamesMakinson
@ChefJamesMakinson 4 месяца назад
I'm speaking in English not French
@ragtop63
@ragtop63 4 месяца назад
@@ChefJamesMakinsonPlot twist, it's not pronounced "man-ayze" in English either. Just because people have been pronouncing it incorrectly forever doesn't make it correct.
@DaveDVideoMaker
@DaveDVideoMaker 2 года назад
I would use a mix of light olive oil and extra virgin olive oil.
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
extra virgin olive oil will give it a lot of flavor!
@DaveDVideoMaker
@DaveDVideoMaker 2 года назад
@@ChefJamesMakinson But because I don’t want the ajoli to be too overpowering, I would use the light olive oil and EVOO mix (like I said earlier).
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
The restaurants here use sunflower oil with the aïoli and it's okay, the normal olive oil that we have here is not the same that we have in the US. Different qualities, brands, Etc. Try it and if it's too strong, try another oil. But the extra virgin that we have here is very strong, it has a lot of flavor.
@MichaelMassicks
@MichaelMassicks Год назад
Thanks for sharing James, one question I tried this the other day using extra virgin olive oil and the flavour of the oil over powered the garlic and mayonaise. I guess it was my selection of oil? I live in Spain would their be an oil you would recommend for this recipe?
@ChefJamesMakinson
@ChefJamesMakinson Год назад
extra virgin olive oil has a much stronger flavor than normal olive oil, you can use sunflower but it is not has healthy
@surthrivingalaska2511
@surthrivingalaska2511 Год назад
I plan on putting this on some caribou burgers tonight, and looking forward to it. I had to watch the Spanish version as well and enjoyed it quite a bit for not speaking the language. You seem quite fluent though and I can appreciate and respect that. On the subject of the aïoli though, do you think that I could infuse some olive oil with some garlic on the stove top. Sieve out the solid garlic and then use that garlic infused olive oil to make the mayonnaise? Or is throwing in whole garlic going to bet me the best flavor and best end product.
@ChefJamesMakinson
@ChefJamesMakinson Год назад
Thank you very much! you could but there's no reason to do that. you could also used cooked garlic if you don't want such a strong flavor or then again use a very very small amount of garlic if you don't want that overpowering flavor.
@surthrivingalaska2511
@surthrivingalaska2511 Год назад
@@ChefJamesMakinson awesome. Thanks for the advice. Made it last night just as you did in the video. Simple and tremendously delicious, thanks again.
@ChefJamesMakinson
@ChefJamesMakinson Год назад
@@surthrivingalaska2511 not a problem! :)
@junialter
@junialter Год назад
Is there anything to consider regarding temperature of the ingredients or environment?
@ChefJamesMakinson
@ChefJamesMakinson Год назад
they should be cold, if it's 40c and you are trying to make this you could have issues
@chilldude30
@chilldude30 Год назад
Wow didn't realise you speak Spanish too. And you also mentioned having an English grandmother. I'd be interested to know where you grow up and where you're from, I can't place your accent
@ChefJamesMakinson
@ChefJamesMakinson Год назад
My dad was English and I grew up in the US but I have worked in London, then France and now Spain! haha
@ragupasta
@ragupasta Год назад
Aioli is something a always bring home when visiting Spain. I can get it around where I live but it is not as good. I have a question: After you minced your garlic, I saw a lot of juice left behind on the chopping block. Would it be better to use a mincer in this case? Or perhaps add an extra clove to account for that? (personally I prefer the chop rather than using a garlic mincer)
@ChefJamesMakinson
@ChefJamesMakinson Год назад
Depends on how strong you want it to be. if its not enough add more.
@derkommissar3015
@derkommissar3015 Год назад
Would using Dijon as the emulsifier work? Or perhaps a combination of oil and mustard?
@ChefJamesMakinson
@ChefJamesMakinson Год назад
Mustard is an emulsifier but I'm trying to make this as basic as possible, I've had Cooks even after showing them how to make an emulsification not be able too.
@derkommissar3015
@derkommissar3015 Год назад
@@ChefJamesMakinson Thank you chef.
@ReubenVictoor
@ReubenVictoor Год назад
I really love the taste of this, but can't manage to get the garlic minced enough where there's not bits of garlic sitting in the sauce. Been really enjoying your cooking videos, Chef. Discovered you from the viral reaction videos and now I've been bingewatching your instructions! Not sure if you take requests, but I'd enjoy seeing a reaction video to some of chef jean-pierre's videos on youtube. He's very entertaining, but I have some doubts whether his skill is really that of a professional!
@theonlythingIsay
@theonlythingIsay Год назад
Because you are not supposed yo mince it, you have to smash it at the beginning with a little bit of salt. The salt will help you to break the garlic fibers and create a garlic paste
@chubayhanley848
@chubayhanley848 Год назад
Use just garlic chopped up and salt in a mortar pestle. When it’s crushed up pretty fine add your oil and you’re Gucci (add some lemon juice/zest to that too)
@tanedward258
@tanedward258 10 месяцев назад
Wonder how you make sure it is save to consume homemade aioli or mayo recipe as it has raw egg involved. What are the think to take note here???
@ChefJamesMakinson
@ChefJamesMakinson 10 месяцев назад
If you are not sure then don't do it
@fierypickles4450
@fierypickles4450 Год назад
Thank you especially for the health hazard warning!
@manuelmacalinao500
@manuelmacalinao500 2 года назад
Hi chef can i cook in bain marie for safety? Just like hollandaise
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
The ailoli is not cooked, it's with raw eggs. You can try it if you would like
@manuelmacalinao500
@manuelmacalinao500 2 года назад
@@ChefJamesMakinson yeah but if you live in asia a lot of the eggs you would be a little bit skeptical for salmonella and also a lot of bird poo. If you live in japan its fine.
@lluisg.8578
@lluisg.8578 9 месяцев назад
​@@manuelmacalinao500traditional "all i oli" does not use eggs. Problem solved 😉
@neeleneeleambarpar2151
@neeleneeleambarpar2151 Год назад
Hi, my aioli was super runny and not visibly separated. Two yolks and half as much oil. Would it be possible for you to help me out here? Thanks!
@ChefJamesMakinson
@ChefJamesMakinson Год назад
If you are having trouble to emulsify you may want to use a hand blender or do it by hand and follow the recipe. If it has not split then keep adding oil until it starts to thicken. If it splits you have to start again.
@tzitz0nc
@tzitz0nc Год назад
Hi. There's a few extra rules to avoid getting running mayo, according to Romanian kitchen grandma advice. You need to stir clockwise OR counterclockwise. Never change the direction. If you change the direction, you do it at your own peril. Do not add oil in greater quantities than the mayo accepts - meaning it needs to be gradual, and if it starts being too liquid, you immediately need to stir that in super drive fast mode, and for sure don't add as much oil next round. Thirdly, all ingredients need to be at similar temperature, ideally room temperature. And fourthly, this is just a trick depending on your taste - raw eggs make for a more greasy mayo. If you're not into that, start with 1 boiled egg yolk (crunch it) and 1 raw egg yolk. If you use this boiled egg, make sure it's room temperature. It's much less gross for me personally, using this version. And p.s. Most important of all! never ever let any water get in from your hands or anything around while you're stirring mayo. Ever! That's what grandma and mom taught me, and they were definitely right on this water thing
@myYouTube1travel
@myYouTube1travel 10 месяцев назад
Avocado oil 🥑🥑🥑
@Lukasz1989
@Lukasz1989 Год назад
Am I the only one whose jaw dropped to the floor after seeing Squid Ink Paella part? Is it even eatable?
@ChefJamesMakinson
@ChefJamesMakinson Год назад
Yes it is
@scottrawlins8165
@scottrawlins8165 Год назад
How about roasting the garlic..then squeezing that into the aili
@christophertaylor9100
@christophertaylor9100 Год назад
OK by hand is ambitious, I used a food processor to do it
@ChefJamesMakinson
@ChefJamesMakinson Год назад
😂
@user-mi9cs9us3d
@user-mi9cs9us3d 8 месяцев назад
WHAT IS THE DIFFERENCE BETWEEN AIOLI AND MAYONNAISE ?
@ChefJamesMakinson
@ChefJamesMakinson 8 месяцев назад
garlic, olive oil and if you make it the old way, no egg.
@suzanneminor7282
@suzanneminor7282 Месяц назад
I didn't see where you told us how much oil to add
@ChefJamesMakinson
@ChefJamesMakinson Месяц назад
it should be in the video but this is 3 years old
@angelikasusanne2830
@angelikasusanne2830 Год назад
What is the mistake when the Aioli is bitter? Any useful hints on what I'm doing wrong?
@ChefJamesMakinson
@ChefJamesMakinson Год назад
old garlic? add less and see
@angelikasusanne2830
@angelikasusanne2830 Год назад
@@ChefJamesMakinson Thanks a lot. I always assumed that olive oil is the problem... I will try and see.
@angelikasusanne2830
@angelikasusanne2830 8 месяцев назад
@@ChefJamesMakinson No, it is not the garlic.
@scottrawlins8165
@scottrawlins8165 Год назад
Alison is very healthy for you
@nyx6509
@nyx6509 Год назад
It’s disappointing to have garlic mayo described as aioli, when, as you well know, real aioli has no egg.
@ChefJamesMakinson
@ChefJamesMakinson Год назад
Having to make 20 to 40 L at a time it's not practical to not have a good emulsifier, this is how I've made it in the kitchen this is what I'm sharing and this is how I made it here professionally.
@nyx6509
@nyx6509 Год назад
@@ChefJamesMakinson Chef, I do appreciate your videos and my comment wasn’t made as a criticism. Coming from a Catalan background and having aioli made at home (with no egg of course) I just wish more people would be made aware of the distinction. Just a mention maybe? Do keep up the good work . I will keep watching and learning.
@joe8133
@joe8133 Месяц назад
@@nyx6509the French version of aioli does have egg your thinking of the Spanish version
@nyx6509
@nyx6509 Месяц назад
@@joe8133 ail i oli literally mean garlic and oil in Catalan.
@joe8133
@joe8133 Месяц назад
@@nyx6509 yes this is aioli not ail I oli, a French thing not a Catalan thing, still a real dish tho
@moonraven3736
@moonraven3736 Год назад
Ah. Thought this was making aioli, but then he makes mayonnaise?
@ChefJamesMakinson
@ChefJamesMakinson Год назад
The two are similar
@lluisg.8578
@lluisg.8578 9 месяцев назад
"all i oli" is made with garlic, oil and salt only "maonesa" is made with oil, egg, salt and lemon/vinegar
@dimensiepoort
@dimensiepoort 2 года назад
Mine stayed runny while wisking, any idea why?
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
either it split and didn't emulsify or you need to add more oil.
@dimensiepoort
@dimensiepoort 2 года назад
@@ChefJamesMakinson can it split because your using older eggs?
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
@@dimensiepoort I've never had that problem, try again with two egg yolks and start to emulsify just with the egg yolks until you get the hang of it
@ChefJamesMakinson
@ChefJamesMakinson 2 года назад
@@dimensiepoort one egg yolk should be enough but two will give you a little more volume
@dimensiepoort
@dimensiepoort 2 года назад
@@ChefJamesMakinson I tried with 2, but never realy emulsified for me. Next time i ll try it with more olive oil
@adamfreeman5609
@adamfreeman5609 20 дней назад
With regards to the egg comment being raw and on the safe side using it within three days, couldn't you pasturise the egg first?
@ChefJamesMakinson
@ChefJamesMakinson 19 дней назад
you can, but its not needed if you make it fresh
@lluisg.8578
@lluisg.8578 9 месяцев назад
Thanks James for spreading the catalan cuisine. Would have been better to use the real name "All i oli", no reason to change it. Then as many said no eggs are used in the traditinal recipe, although many people uses them as makes the work way easier. Most of the times no lemon is added too. These two ingredients make the recipe be more close to a "maonesa" or "ajonesa" (maonesa with garlic). I always prefer that the traditional recipe is explained or to note the changes to the audience. Otherways many people will have a misconception of the real dish.
@ramonmartinez7046
@ramonmartinez7046 8 месяцев назад
No lemon no eggs. All (garlic) i (and) oli (olive oil)
@pinkyxerox
@pinkyxerox Год назад
please show me how to break up the molecules in the citron by rolling xD lol noob
@tomsite2901uk
@tomsite2901uk Год назад
Ohh please throw in some spanish into your videos so we know how to properly pronounce spanish ingredients. I always wondered how to pronounce paprika powder in spanish and more.
@lluisg.8578
@lluisg.8578 9 месяцев назад
Pimentón 😉
@tomsite2901uk
@tomsite2901uk 9 месяцев назад
@@lluisg.8578 Paprikapulver in german
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