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and very delicious -- try it.

@@GarlicandZest🤘 sure thing

Did you actually make it? It’s good!😊

full printable recipe here: www.garlicandzest.com/cream-cheese-pastry-dough/

It's too good! Enjoy!

You're right -- it's a French aioli. Just a touch of Dijon (not yellow) mustard emulsifies the aioli and enhances the flavor. Try it.

Enjoy it ❤

@@GarlicandZest I just did!! It was fantastic. I was getting a little tired of just putting butter on my asparagus, and your E-Z recipe is a wonderful change. Thanks again~

@@tiffsaver It's also wonderful on grilled seafood and chicken -- makes a great dip for crudité, and you can use it instead of mayo on a sandwich!

That sounds great!

That sounds great! Glad you like it!

Thanks!

Thanks!

I hope you enjoy it as much as we do!

So glad you liked it!

I'm so glad you like it!

I've never added bacon -- but I can see how that would be even better! Thanks for the tip!

thanks for that!

I'm so glad you like it! Thank you for letting me know! 😊

There are several types of aioli -- check out this video -- It seems it's possible for both of us to be correct - mine is a French aioli. There are different recipes based on where they are from (btw - different names as well) ua-cam.com/video/fqHqEGGz1tE/v-deo.html

@@GarlicandZest That's just people calling garlic mayo an aioli. Aioli literally means ai (garlic) and oli (oil). Both mayonnaise and aioli are emulsions. If you make an emulsion of eggs and oil, that's called mayonnaise. If you make an emulsion of finely chopped garlic and oil, that's aioli. They are two separate emulsions. What you're making is an emulsion of egg and oil, which is flavored with garlic, but not an emulsion of garlic and oil, therefore by definition cannot be aioli.

​@@GarlicandZestFrench?? I just watched a french video discussing the difference, and yours is definitely Garlic Mayo. Aioli doesn't contain eggs.

@@theselector4733 There are several types of aioli -- check out this video -- It seems it's possible for both of us to be correct - mine is a French aioli. There are different recipes based on where they are from (btw - different names as well) ua-cam.com/video/fqHqEGGz1tE/v-deo.html

You can use any chicken broth to poach the chicken breasts in, but I recommend a low-sodium broth. You can also use plain water.

Whipping cream

yogurt is a bit thicker than buttermilk, so I imagine the batter was really thick. It also sounds like you were using a convection oven to bake which would cook hotter and faster than a standard. I typically don't use convection for baking because of that and it requires more monitoring.

We were so excited to see them!

It was about 3 miles off the coast in Key Largo - we were on our way to Molasses Reef when we spotted them.

So glad you like it!😊

Carrots aren't traditional, however, it's your kitchen and I'm not the food police! If you add carrots, I would slice them into coins and par-cook them until they're tender. Fold them carefully into the colcannon!

Thank you!!! It works!

Thank you. There are many types of aioli -- the French version, which this is, IS made with egg yolks. Other types, which you may be thinking of include alioli is made of garlic and olive oil and sometimes lemon, mustard or other seasonings. It is a Spanish or Catalan recipe. Toum - a Lebanese condiment which is made of garlic, oil and lemon juice. Note the different spellings -- they are all slightly different. I am of French descent and this is a French Aioli -- it's also, pretty tasty, though the others would be good too, I'm sure.

Hope you enjoy

I used red potatoes (unpeeled) so they may appear brown in the colcannon.

Yes, it does, but use an instant read thermometer to ensure it's at a food safe temp - that's what I do.

I hope you enjoy them -- note you can make it mild or spicy, depending on the type of curry you use. I used sweet, but you can also try a medium or hot variety.

Thank you so much! We were munching them last night with drinks and they're wonderful. I hope you enjoy!

I didn't add them, but you certainly could! I would saute them first to soften then, so they're not too crunchy in the Colcannon.

check out this video -- It seems it's possible for both of us to be correct - mine is a French aioli. There are different recipes based on where they are from (btw - different names as well) ua-cam.com/video/fqHqEGGz1tE/v-deo.html

In perpignan France no egs the original recipe:oil,garlic,salt

Correct, purists would say that aioli is garlic, oil and salt. Technically, you could consider this a mayonnaise, but these days the word "aioli" is also used to mean this garlicky sauce. But let's not get in the weeds with nomenclature -- try it. It's amazing with seafood from poached fish and shrimp to bouillabaisse, or spread on a sandwich, even used as a dip with raw veggies.

@@GarlicandZest I have a recipe for garlic mayo sauce that is pretty similar. I prefer real aioli but a good garlic mayo is great for a grilled cheese.

@@GarlicandZest you’re gonna keep getting comments like these and mine so you might as well change the title to what it is a garlic mayonnaise and the names mean "garlic and oil" in Catalan and Provençal not “garlicky sauce” it’s not about technicality or nomenclature the title of your video and the ingredients are wrong and you’re not making an aïoli why do my fellow Americans love butchering people’s culture? It would’ve taken you a lot less time to change the title versus type out the paragraphs you’ve been responding with.😂

@@rickshawredemption seems like we can both be correct. My aioli (note spelling)is the French version and it's a thing. What you are talking about is aïoli - which is Catalan -- and. you're right, no eggs. Additionally, there is a Lebanese version called Toum - which is much thicker than your Catalan version. Ultimately, it's your kitchen. Make what. you like!

You can, however, this sauce is better with the anchovies. They add a salty component to the dish and because they're so finely chopped, you can't taste them independently in the dish.

@@GarlicandZest thank you <3

Hope you enjoy it 😊

Garlic aioli is exactly this

@@TheeRebels it’s not though it’s a garlic mayonnaise recipe goofball you obviously don’t know how to make aïoli if you think the recipe in the video is correct

@@TheeRebelsit’s not, use google friend aïoli does not use eggs

You don’t know what you’re talking about

​@@TheeRebels no such thing as garlic aioli as without garlic aioli wouldn't exist. It's a garlic lemon paste wit oil. It contains NO egg. Very pungent and strong. Mayo is an EGG BASED SAUCE which CAN contain garlic and lemon making it a Garlic mayo. Not as strong and tastes more like mayo. They are 2 completely different things.

check out this video -- It seems it's possible for both of us to be correct - mine is a French aioli. There are different recipes based on where they are from (btw - different names as well) ua-cam.com/video/fqHqEGGz1tE/v-deo.html

thanks so much - will review.

That sounds wonderful!

all purpose flour: check out the full recipe at: www.garlicandzest.com/#search/q=whipped