I am from the Mediterranean part of Spain, where all i oli comes from. The name literally means "garlic (all) and oil (oli) in catalan. In here restaurants often serve a bowl of it with bread and some olives while you wait for your food to be ready. Anyway, nice to see some local cuisine, and that one looks pretty good.
I actually made Aioli accidentally a while back. I used some ground garlic and olive oil along with spices to make a salad dressing and it ended up looking like mayonaise. I tought it was cool, but didnt realize it was an actual thing. Now I can make it the propper way.
Congratulations from Spain. I was convinced you would male some sort of garlic mayo instead of real all-i-oli/alioli/aioli. It's a very niche sauce that is not common even in most regions of my country, and you're the first foreign channel I see that got it completely right. Also, as a warning to most people who never tried it: it's VERY garlicky. Also, you can use lemon zest instead of juice if you like it more this way.
We do the same as you guys do, but in the touristy areas you'll find it mixed in with mayo. I rather have some when visiting Toledo rather than doing my own though, alioli always tastes better when eaten in Spain!
Uru It's done with egg a lot here too. I went to Madrid some time ago and all the alioli was garlic mayo (very good nonetheless). The original version is more common in Catalonia, Valencia or Majorca
It is very hard to find a recipe for proper alioli. Even in Spain there is a lot of people who actually believe that garlic mayo is the same as alioli, but this is the real stuff. I am impressed ^o^
As someone born in Marseille, I can confirm that's the real one. That's great, not many english-speaking youtuber does it right. Traditionally, we serve it with steamed vegetables, hard-boiled eggs and cod (it's also great with grilled tuna steak and fish in general).
It's a typical spanish sauce and it's not mayonnaise with garlic, it's and emulsion of garlic and olive oil. Thank you for sharing the actual recipe😍 people mistake mayonnaise with garlic for alioli but it's different and we are very proud of our gastronomy.
I just recently discovered an allergy to eggs. None of the stores in my town sell egg free or vegan mayo. I have to make my own. Thanks for showing this technique.
Peaceful Cuisine - a tasteful mix of calming, organic ASMR audio and awesome vegan recipes. Laura Miller - Adorable personality with a sexy voice too! More on the healthy/raw/quirky side. Mary's Test Kitchen - Reliable and unique recipes. Gennaro Contaldo - Not vegan whatsoever but his personality is so infectious and wonderful! Plus, lots of his dishes can be veganized. Lively Aly - Gorgeous, aesthetic, well-put-together videos of vegan recipes. Hot For Food - Unique creations, gives no fucks about healthy eating. The Happy Pear - A crazy pair of boisterous vegan twins with a lot of recipes.
Nice Topping that pan fried steak with that Aioli.......Pan fried is way under rated. But you may just get through to someone who doubts your culinary prowess. Your a great teacher there Chef John!! Thank you so much!!
it's like our middle eastern version of thoum.(that is used in Shawerma sandwiches too)... but we use a food processor for it. soooooo good and stays in fridge for up to a month. never used ur way. ur way is very good too. thanks Chef.
yes only in restaurants to reduce the cost. Also there are many versions that include mayo,eggs or even a potato or corn starch sometimes.but the best and the simplest is this right here :)...
lol ..aren't we all. it is this recipe I was talking about. but we use a food processor instead. so add all garlic in food proceasor.mix until you kill the heck out of them then add one table spoon lemon juice sloooooowly to it.add salt and keep mixing. then from that small nozzle of ur food processor drizzle olive oil again slowly until u see a paste like. it could take up to 1/2 cup of oil or so depending on how many garlic u used.if u do it too fast the garlic won't become a paste like. keep in fridge for a month.dip it with fried chicken..and smile....u will be reborn again ..trust me! lol
Happy to see this video, thought you'd never show the real deal (not that I don't enjoy garlic mayo). It is amazing eaten with spanish style fish stew.
It's called "Allioli" and it's typical sauce in Catalonia (spain). We eat it with snails and meats or fishes. Really it's good with everything, even just with bread
Wow! I never hat aioli because I thought it IS garlic mayonnaise (I'm sure that's all you get in restaurants). This looks amazing! I'm going to try this and stun everyone with my new aioli knowlage. Thanks Chef! =)
I usually add a teaspoon of mustard instead of the lemon and it gives the perfect amount of tartness. And if you add water (after you made your "special" mayonnaise) one spoon at a time, you get a delicious sauce/dipping sauce that you can add to fries or steak or whatever
Also, would you consider doing a video on that "Steamed Roasted Artichoke"? I love artichoke, but I've personally only ever boiled it in salt water until the leaves pull off easily, and then eaten off of them one by one before getting to the core.
It pretty much is, the only difference really is that lemon juice is optional in aioli, and that toum occasionally has fresh herbs in it (e.g. mint). I always love putting it on some paëlla or risotto, it goes surprisingly well with rice dishes.
Garlic should be more pureed before adding the oil... traditionaly, the allioli (this is how we spell it in catalan... all = garlic, i = and, oli = oil) is done if you can stick the pestle vertically and it stands still. I've seen my mum and dad do it since I have memory. It is great to find this egg-free recipe because people tend to use egg all the time to make it easier. This is a staple for bbqs at many catalan places, and in winter, spread it in your hot toast (specially if you can get a fire toasted toast). Tip for those who try to do it and it separates: make sure your garlic is very well pured and use sunflower oil instead of olive oil.
About the food: I made it today. I think I had to much olive oil, because it was the rught substance, then I putted some more oil in and now it is to thin. Well, for the taste it doesn't matter! A great garlic taste together wuth the lemon juice. Thanks for the recipe!
I second this! I'm far from being a vegetarian, but I do love a good vegetarian dish made from real vegetables and not tofu based fake meats or deep fried potato variations.
Hey, john, thanks for the recipe, I'm glad that you are not excluding vegan recipes etc, I've been a fan of the show for years, but only recently decided to go vegan. I still do watch most of your other videos because you are funny and I mean, lets be real, meat is still delicious. But I'm glad that you put "Vegan" in the title so I immediatelly know I can use the recipe myself, and hopefully you do that on all recipes like this. Anyway, thanks
It looks really similar to Toum! (the whipped garlic dip they have at some Mediterranean/Arabic restaurants) I'm not an expert, but is there any difference?
+Aziz A Toum isn't made with olive oil, but with a basically tasteless vegetable oil (and a hell of a lot more oil than this recipe). Lemon is also part of the conspiracy. Some heathens even use egg whites to lighten it up.
Hey Chef John, have you thought about enabling subtitle support for your videos so that people in the community can provide captions/subtitles for them? I feel like lots of people would profit from captions, and not just deaf/hard of hearing people. I would love to caption and translate some of your videos.
So I was at work the other day making a Chantilly; you know "whip cream," and I had to step away from the machine that was whipping it, so I told this coworker of mine Devin, to watch my "Chantilly" as it was whipping and turn it off when it was done. He asked, "When will I know when its done?" I simply responded: "Trust me Devin you will know, You are the Vermin Supreme of that Chantilly whip cream."
Anna Z if I haven't used mine for a while I just feed it with some olive oil.. I leave quite a generous coating on it for half a day, and let it soak in, before wiping it down. Not too much other stuff gets into the wood..
Hi from Spain... you're right, this is the real all i oli it means garlic and oil in catalá (language from Catalunya) this ir the real,traditional recipe...just garlic and oil,no eggs :)
looks very good. very easy condiment!! can you do more vegan dishes? I know you may not be interested in actually being vegan but just to see how creative you can be with spices and whatnot! love your videos :)
Actually the real french Aioli has a cooked potato in it to make it thicker. It's just how it's done in the South of France where it comes from. But this looks tasty as usual !
Is it possible to do this in a bullet blender? Of course adding the ingredients at the same pace. I'm a student with not a lot of space to store a mortar and pestle, especially since I know it won't be used much. I think I would give it a go...
MY FOOD WISH IS A GNUDI!!!!!!! CHEF JOHN PLEASE MAKE A VIDEO ON GNUDIS!!!!!!!!!!!!! ok so now i got my food wish across id like to say that i am an aspiring young cook who loves your videos, thankyou so much and i apreciate every single video, the thought and time and care put into all your work doesn't go un noticed. Also. i think a series on kombucha would be nice :) thanks again!
Chef John! I'm a starving college student. It would be great if you could show easy and cheap recipe(that's possibly gormet) for people like me! Thanks fiebre great videos as always 😁
Not sure if anyone else mentioned this, but I would really recommend not using extra-virgin olive oil, the taste is too strong, or al least not only that. But still use olive oil, just a softer tasting one. Also classically, it is very common to mix a little milk into the alioli, for the colour and to soften the taste a bit.
Chef John, do you have any artichoke recipes? All the recipes I see on youtube are for stuffed artichokes, but I went to Italy last year and they served it upside down with the stem still attached and all the leaves off with lots of oil. I'm trying to recreate it but I can't find any similar recipes that would achieve the same result.
This looks like a another reason to grill some steaks! Did anyone else get sidetracked by the Belgian ale reference? My mind flashed to a large gold rimmed glass goblet of Gouden Carolus Grand Cru. Thanks Chef!
i have been subscribed to you for like 4 years since turning vegan a year ago havnt been able to watch shit all sorry :( BUT SEEING THIS IN MY SUB BOX MADE ME HAPPY SO THANKS!!
You could line your steamer with a bunch of lemongrass, lay prawns/shrimps on top (or seafood of your choice, but tiger prawns are the best) and steam them using beer instead of water. Enjoy the cooked prawns with a salt-pepper-lime/lemon juice mix (so it looks like damp sand, don't douse the salt-pepper with the juice) or with sriracha. That's how the seafood stands by the beach in Vietnam often serve their prawns. TMI: You could use leftover beer in its can as a cockroach trap. I tried it and I love it, no more chemical spray can.
Replace 1/2c to 1c of broth with ale in a stew while it's cooking, it gives a good flavor and helps to tenderize the meat. Try tossing in a teaspoon of dry mustard to go with it if you're feeling up to experimenting and frisky.
if you mix this with copious amounts of tomato paste, oregano, basil, and black pepper, I bet you could make a tomato sauce that doesn't break. ( something that always errked me about my homemade tomato sauce is the oil never emulsifies. solution through techniqu?)
Check out the recipe: www.allrecipes.com/Recipe/255815/Real-Aioli/
I am from the Mediterranean part of Spain, where all i oli comes from. The name literally means "garlic (all) and oil (oli) in catalan. In here restaurants often serve a bowl of it with bread and some olives while you wait for your food to be ready.
Anyway, nice to see some local cuisine, and that one looks pretty good.
>Advertise a sauce as vegan
> Serve it on steak
I like your style, Chef John!
I am from Spain and this made me really happy! Right on Chef John! That's exactly the way my dad makes it!
I'm dying, you might be the only person that emphasizes that it's a "vegan" aioli but would put it on a steak. I love it lol!
I actually made Aioli accidentally a while back. I used some ground garlic and olive oil along with spices to make a salad dressing and it ended up looking like mayonaise. I tought it was cool, but didnt realize it was an actual thing. Now I can make it the propper way.
I love the pestle mortar and made of olive wood. it is beautiful
Congratulations from Spain. I was convinced you would male some sort of garlic mayo instead of real all-i-oli/alioli/aioli. It's a very niche sauce that is not common even in most regions of my country, and you're the first foreign channel I see that got it completely right. Also, as a warning to most people who never tried it: it's VERY garlicky. Also, you can use lemon zest instead of juice if you like it more this way.
Watching from Portugal, was expecting the same, was pleasantly surprised!
Uru Do you make aioli this way in Portugal? Here in Spain it's traditional in the eastern coastal regions
We do the same as you guys do, but in the touristy areas you'll find it mixed in with mayo. I rather have some when visiting Toledo rather than doing my own though, alioli always tastes better when eaten in Spain!
Uru It's done with egg a lot here too. I went to Madrid some time ago and all the alioli was garlic mayo (very good nonetheless). The original version is more common in Catalonia, Valencia or Majorca
Does everyone know that things have different names in different countries?
Like Šef Ivan instead of Chef John?
lehsun chutney
hey chef John! can you make a Thanksgiving baked macaroni and cheese recipe? 😊
I'm from Spain and I approve this recipe.
Hey chef. I just wanted to say thank you for supporting vegans. I'm not personally vegan, but I always appreciate open-mindedness :)
I love how hilarious you are. You seem like you would be a very fun person to know! love listening to you, and your great recipes!
It is very hard to find a recipe for proper alioli. Even in Spain there is a lot of people who actually believe that garlic mayo is the same as alioli, but this is the real stuff. I am impressed ^o^
As someone born in Marseille, I can confirm that's the real one.
That's great, not many english-speaking youtuber does it right.
Traditionally, we serve it with steamed vegetables, hard-boiled eggs and cod (it's also great with grilled tuna steak and fish in general).
I've also heard of this as an Egyptian sauce called Thoum. A Shish in Minneapolis serves it with their fries and it is glorious.
Interesting. It's basically the same as Mediterranean garlic paste, TOUM.
That stuff is like crack, it's SO good!
I recently got a mortar and pestle! This is going to be first thing I use it for!
If you add some water-soaked and drained break you will have a very nice Greek 'Skordalia' Its has the same taste with Aioli but with some body.
A little type slipped in. It's soaked bread not break mixed in with the garlic paste. ;)
It's a typical spanish sauce and it's not mayonnaise with garlic, it's and emulsion of garlic and olive oil. Thank you for sharing the actual recipe😍 people mistake mayonnaise with garlic for alioli but it's different and we are very proud of our gastronomy.
I just recently discovered an allergy to eggs. None of the stores in my town sell egg free or vegan mayo. I have to make my own. Thanks for showing this technique.
I'm only subscribed for the yearly vegan recipe. Love this guy attitude.
same here, but also for a lot of inspiration
Daniel Calzada are you vegan?
Yep! The annual vegan recipe and his velvety smooth voice.
having collected a few vegans on this thread ... any other recommendations for UA-cam channels to watch for?
Peaceful Cuisine - a tasteful mix of calming, organic ASMR audio and awesome vegan recipes.
Laura Miller - Adorable personality with a sexy voice too! More on the healthy/raw/quirky side.
Mary's Test Kitchen - Reliable and unique recipes.
Gennaro Contaldo - Not vegan whatsoever but his personality is so infectious and wonderful! Plus, lots of his dishes can be veganized.
Lively Aly - Gorgeous, aesthetic, well-put-together videos of vegan recipes.
Hot For Food - Unique creations, gives no fucks about healthy eating.
The Happy Pear - A crazy pair of boisterous vegan twins with a lot of recipes.
Yeeeey Chef John thank you so much for this. Please make more vegan recipes :)
More Vegan options please Chef J!! People need their minds to be opened to vegan cooking being delicious
Nice Topping that pan fried steak with that Aioli.......Pan fried is way under rated. But you may just get through to someone who doubts your culinary prowess. Your a great teacher there Chef John!! Thank you so much!!
This has... What's that called... Oh! Uh... Flavor! Props to you Chef John
it's like our middle eastern version of thoum.(that is used in Shawerma sandwiches too)... but we use a food processor for it. soooooo good and stays in fridge for up to a month. never used ur way. ur way is very good too. thanks Chef.
I think even there its garlic mayo(at least in franchise restaurants).
yes only in restaurants to reduce the cost. Also there are many versions that include mayo,eggs or even a potato or corn starch sometimes.but the best and the simplest is this right here :)...
His way is actually the traditional way of making thoum. Using a food processor is just the easier(and imo better lol) option.
Recipe? I'd like something I can keep in the fridge for a month!
lol ..aren't we all. it is this recipe I was talking about. but we use a food processor instead. so add all garlic in food proceasor.mix until you kill the heck out of them then add one table spoon lemon juice sloooooowly to it.add salt and keep mixing. then from that small nozzle of ur food processor drizzle olive oil again slowly until u see a paste like. it could take up to 1/2 cup of oil or so depending on how many garlic u used.if u do it too fast the garlic won't become a paste like. keep in fridge for a month.dip it with fried chicken..and smile....u will be reborn again ..trust me! lol
Chef John you are the most amazing chef ever I have watched every single video you have produced and those puns oh those puns😂😂
Happy to see this video, thought you'd never show the real deal (not that I don't enjoy garlic mayo). It is amazing eaten with spanish style fish stew.
It's called "Allioli" and it's typical sauce in Catalonia (spain). We eat it with snails and meats or fishes. Really it's good with everything, even just with bread
Wow! I never hat aioli because I thought it IS garlic mayonnaise (I'm sure that's all you get in restaurants). This looks amazing! I'm going to try this and stun everyone with my new aioli knowlage. Thanks Chef! =)
I usually add a teaspoon of mustard instead of the lemon and it gives the perfect amount of tartness. And if you add water (after you made your "special" mayonnaise) one spoon at a time, you get a delicious sauce/dipping sauce that you can add to fries or steak or whatever
Awesome. I love these simple, yet impressive recipes. Thank you, Chef John!
As a Belgian I very much appreciate the shout-out to Belgian ales.
Love the video too!
Also, would you consider doing a video on that "Steamed Roasted Artichoke"? I love artichoke, but I've personally only ever boiled it in salt water until the leaves pull off easily, and then eaten off of them one by one before getting to the core.
Vegan recipes are always appreciated, Chef John. Thank you!
This seems basically the same as toum, the garlic sauce stuff you get at Mediterranean (Lebanese) restaurants. I love that stuff.
It pretty much is, the only difference really is that lemon juice is optional in aioli, and that toum occasionally has fresh herbs in it (e.g. mint).
I always love putting it on some paëlla or risotto, it goes surprisingly well with rice dishes.
yeah it is, but they use canola oil instead
So that's what they call it. Now I can google how they make it so white/creamy/mayo-looking.
Thank you! My egg allergic family is excited to try this 💖
So cool! I had no idea garlic could emulsify oil like that.
i call it "no-kissing-today-sauce"
Garlic should be more pureed before adding the oil... traditionaly, the allioli (this is how we spell it in catalan... all = garlic, i = and, oli = oil) is done if you can stick the pestle vertically and it stands still. I've seen my mum and dad do it since I have memory. It is great to find this egg-free recipe because people tend to use egg all the time to make it easier.
This is a staple for bbqs at many catalan places, and in winter, spread it in your hot toast (specially if you can get a fire toasted toast). Tip for those who try to do it and it separates: make sure your garlic is very well pured and use sunflower oil instead of olive oil.
This is super popular in Australia, you can get it at most bbq chicken or kebab places!
The quintessential Catalan sauce. All i oli.
the garlic piece that flew away at 1:17 did you include that pice?
(yes i need to know)
About the food: I made it today. I think I had to much olive oil, because it was the rught substance, then I putted some more oil in and now it is to thin. Well, for the taste it doesn't matter! A great garlic taste together wuth the lemon juice. Thanks for the recipe!
can you possibly do more vegan or vegetarian recipes? that would be awesome c:
I second this! I'm far from being a vegetarian, but I do love a good vegetarian dish made from real vegetables and not tofu based fake meats or deep fried potato variations.
Can not get enough of Food Wishes!!! :D
aaaaand this is perfection 😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😌😌😌😌😌😌😌😌😌😌😌😌😌😌😌💦💦💦💦💦💦💦💦💦💦💦💦 mouth waters
"Will you like that better than this? I have no idea."
Win.
this guy is so awesome very talent love his voice good sense of humor about food the best...would love to meet you!
Hey, john, thanks for the recipe, I'm glad that you are not excluding vegan recipes etc, I've been a fan of the show for years, but only recently decided to go vegan. I still do watch most of your other videos because you are funny and I mean, lets be real, meat is still delicious. But I'm glad that you put "Vegan" in the title so I immediatelly know I can use the recipe myself, and hopefully you do that on all recipes like this. Anyway, thanks
It looks really similar to Toum!
(the whipped garlic dip they have at some Mediterranean/Arabic restaurants)
I'm not an expert, but is there any difference?
The only difference is the sort of oil that goes in it! Aioli definitely tastes of olive oil it has while Toum doesn't
it is the same thing basically. Toum actually means garlic in arabic, the more you know ...
+Aziz A Toum isn't made with olive oil, but with a basically tasteless vegetable oil (and a hell of a lot more oil than this recipe). Lemon is also part of the conspiracy. Some heathens even use egg whites to lighten it up.
YES!!! More vegan recipes 👌🏾
How would this be with a seafood dish of some kind?
I eat a lot of salmon; maybe this would go good with that some time.
I always thought aoli was something hipsters called mayonnaise. I will have to try this one day. Thank you Chef John.
Hey Chef John, have you thought about enabling subtitle support for your videos so that people in the community can provide captions/subtitles for them? I feel like lots of people would profit from captions, and not just deaf/hard of hearing people. I would love to caption and translate some of your videos.
So I was at work the other day making a Chantilly; you know "whip cream," and I had to step away from the machine that was whipping it, so I told this coworker of mine Devin, to watch my "Chantilly" as it was whipping and turn it off when it was done. He asked, "When will I know when its done?" I simply responded: "Trust me Devin you will know, You are the Vermin Supreme of that Chantilly whip cream."
Yes thanks, keep the vegan recipes coming!
Hey Chef. I don't have "light" olive oil... only full blown heavy olive oil... can I use vegetable oil?
will that wood mortar and pestle smell like garlic forever?
It does lol You've soak it in baking soda solution for a bit and it goes away
Anna Z if I haven't used mine for a while I just feed it with some olive oil.. I leave quite a generous coating on it for half a day, and let it soak in, before wiping it down. Not too much other stuff gets into the wood..
I've never been this early. Today's gonna be a good day.
Hi from Spain... you're right, this is the real all i oli it means garlic and oil in catalá (language from Catalunya) this ir the real,traditional recipe...just garlic and oil,no eggs :)
My mind is so blown. Thank you. Adding this to my toolbox.
looks very good. very easy condiment!! can you do more vegan dishes? I know you may not be interested in actually being vegan but just to see how creative you can be with spices and whatnot! love your videos :)
Yassss for the vegan/vegetarian recipes 😍😋
Thanks chef. I was a bit nervous of the raw egg version, even though I keep my own hens and know what they eat.
Actually the real french Aioli has a cooked potato in it to make it thicker. It's just how it's done in the South of France where it comes from.
But this looks tasty as usual !
Is it possible to do this in a bullet blender? Of course adding the ingredients at the same pace. I'm a student with not a lot of space to store a mortar and pestle, especially since I know it won't be used much. I think I would give it a go...
MY FOOD WISH IS A GNUDI!!!!!!! CHEF JOHN PLEASE MAKE A VIDEO ON GNUDIS!!!!!!!!!!!!!
ok so now i got my food wish across id like to say that i am an aspiring young cook who loves your videos, thankyou so much and i apreciate every single video, the thought and time and care put into all your work doesn't go un noticed. Also. i think a series on kombucha would be nice :) thanks again!
Your vegan recipes are my favorite! Keep them coming :)
Hi chef jhon, do you have any recipes for green aji sauce that the give you in the perubian restaurants??
Chef John! I'm a starving college student. It would be great if you could show easy and cheap recipe(that's possibly gormet) for people like me! Thanks fiebre great videos as always 😁
Chef John, don't get me wrong, i love garlic. But can this be made with onion o any other vegetable substitute other than garlic as a protein base?
Finally !!! The "Freakishly" small spoon is where it belongs ... in a small space , contributing to HUGE flavor !! Love Ya little man
Not sure if anyone else mentioned this, but I would really recommend not using extra-virgin olive oil, the taste is too strong, or al least not only that. But still use olive oil, just a softer tasting one. Also classically, it is very common to mix a little milk into the alioli, for the colour and to soften the taste a bit.
Looks epic jw What kind of olive oil? any recommendations for other oils that could substitute in?
Chef John, do you have any artichoke recipes? All the recipes I see on youtube are for stuffed artichokes, but I went to Italy last year and they served it upside down with the stem still attached and all the leaves off with lots of oil. I'm trying to recreate it but I can't find any similar recipes that would achieve the same result.
This looks like a another reason to grill some steaks!
Did anyone else get sidetracked by the Belgian ale reference?
My mind flashed to a large gold rimmed glass goblet of Gouden Carolus Grand Cru.
Thanks Chef!
I bet this would go great on grilled salmon! :D
A very nice recipe. I really love garlic. Where can I get that wooden mortar and pestle? It looks really cool.
Lol "if you're one of those vegetarians I heard about"
Good Morning,
Question: What is the shelf life of the Aioli? Thanks
How long would this keep in the fridge, or can this be "put up" for long term storage?
Thanks chef John , I never knew there was a real aioli !!!!
when you here so early that the HD version hasn't been processed yet
xcxdreams I wonder why nobody schedules their video so that it's crisp when it goes live
Only liking your comment cuz GAGA :D
+ATW Tech - Alpha R2 I prefer content earlier without HD at first.
Gaga! Joanne!
Chef, do you use a larger pestle and mortar when you want to make larger amounts?
I appreciate that he says "we will do this...our garlic..etc" most channels they say "I will blah blah" and I find it irritating
:) same here.I also find it so annoying,, when they keep on saying.. MY eggs,MY oil,MY garlic... pheww.. tiresome
Of course, He will say it like this. Why would His majesty Chef John say it differently?
Perfect for Garlic Breads.
Yess a vegan recipe!! Thanks Chef John
i have been subscribed to you for like 4 years since turning vegan a year ago havnt been able to watch shit all sorry :( BUT SEEING THIS IN MY SUB BOX MADE ME HAPPY SO THANKS!!
Food wish: Venison steaks in red wine sauce with caramelized mushrooms and onions/shallots.
I wonder, will there be tiny marble particles in the food after grinding anything with mortar and pestle made from marble?
*makes vegan recipe*
*immediately puts it on a steak*
"when you are one of the vegetarians I've heared about"
😂😂😂that killed me
Speaking of beer, do you have any good recipe incorporating beer? Something tells me food cooked with beer tastes amazing.
I did just remember you doing some sort of stew for saint patricks day with Guinness but can there really be too many beer in food recipes?
Beer battered fish is very good. That's what I use for the British standby, fish and chips.
You could line your steamer with a bunch of lemongrass, lay prawns/shrimps on top (or seafood of your choice, but tiger prawns are the best) and steam them using beer instead of water. Enjoy the cooked prawns with a salt-pepper-lime/lemon juice mix (so it looks like damp sand, don't douse the salt-pepper with the juice) or with sriracha. That's how the seafood stands by the beach in Vietnam often serve their prawns.
TMI: You could use leftover beer in its can as a cockroach trap. I tried it and I love it, no more chemical spray can.
Replace 1/2c to 1c of broth with ale in a stew while it's cooking, it gives a good flavor and helps to tenderize the meat. Try tossing in a teaspoon of dry mustard to go with it if you're feeling up to experimenting and frisky.
Would you recommend this for your garlic bread instead of your older aioli video?
Thank you for this recipe. I can't wait to try it! ❤
That's a real nice mortar and pestle. Did you make it yourself?
if you mix this with copious amounts of tomato paste, oregano, basil, and black pepper, I bet you could make a tomato sauce that doesn't break. ( something that always errked me about my homemade tomato sauce is the oil never emulsifies. solution through techniqu?)
is it work with vegetable oil?
I love this recipe!
Damnit Chef John, your videos are enabling my procrastination :-) Thanks for the great video
Lovely vegan option, thanks