Homemade Garlic Aioli Recipe
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- Опубліковано 21 сер 2022
- This classic garlic aioli sauce is an easy recipe that takes about 5 minutes to make. You can use the garlicky spread as a dip with crudité, as a sandwich spread or as a luscious topping for vegetables and seafood.
Garlic aioli is a popular Mediterranean condiment with a punchy flavor that's so lush and creamy, you can't help but go back for more.
See tips and tricks in the article to help you master the sauce and get the full recipe at: www.garlicandzest.com/garlic-... - Навчання та стиль
This is the best and easiest garlic aioli! Thank you for the simplicity and helpful tips! It's delicious!
Glad you like it!
It’s not even an aïoli it’s mayonnaise you are eating garlic mayonnaise look up a mayo recipe and try to tell me I’m wrong🤣
The full recipe with measurements can be found at www.garlicandzest.com/garlic-aioli-recipe/
I love how quick and straight to the point this was.🤗 Looks delicious cant wait to try it out😍🥪
So glad you like it!😊
Great recipe and easy to follow! Question, how long does the alioli last if I leave it in the fridge?
It should last for 2-4 days... just give it a quick whisk before you use it to smooth it out.
@@GarlicandZest Thank you! 🙏🏼
So what's in it
Is it okay to eat raw egg yolks?
it is if they are from pasteurized eggs. The pasteurization process heats them to the appropriate temperature to kill harmful bacteria.
@@DebRoo11 I agree there is a difference between pasture-raised and pasteurized. Most eggs sold in supermarkets are pasteurized. Louis Pasteur is the man that disovered pasteurization. According to this website www.saudereggs.com/blog/eating-raw-eggs/ (an actual egg seller) Pasteurized eggs are acceptable to eat raw because these eggs have undergone a process of being treated with heat in-shell to destroy harmful bacteria and viruses.
I hope that helps.
This is a garlic mayonnaise change the title of your video as it’s incorrect and misleading. An authentic aioli has only olive oil, garlic, salt, and lemon juice. This is not a aioli recipe
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.
Using egg for the emulsion literally makes this mayonnaise, not aioli, which is, by definition, an emulsion of garlic and olive oil
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
Aioli doesn’t have egg
aioli is a mayonnaise and it's made with egg yolks and oil -- as with any mayonnaise.
@@GarlicandZest That’s garlic mayonnaise. An authentic aioli has only olive oil and garlic, some salt, possibly lemon juice.
@@GarlicandZest no the fuck it isn't, you access to the internet please do research before spouting absolutely rubbish. Aioli doesn't include any egg, you've made a mayo. And pretending otherwise is beyond misleading, theres a clear distinction and in kitchens that distinction is important to make. You cant muddy the lines in cooking, ingredients make the food and the ingredients for aioli don't include egg.
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
The original recipe is in perpignan France and catalunya ,and Valencia
thanks for that!
This is mayo.
No. No. No. A Thousand times NO.
Aioli has no eggs.
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.
This is garlic Mayo not garlic aioli
What's your recipe? This is how I make it too!
Well obviously it's not since it has other stuff besides Garlic and mayo in it
And duh all people don't make the same thing the same way so what
Traditional aioli does not have egg in it.
@@ro-fz1jt The name aïoli literally means "garlic and oil" in Catalan and Provençal You can’t make mayonnaise and call it an aïoli that would be like calling feta cheese cheddar cheese yeah they’re both cheese’s but made in different geographical locations and with different ingredients you goofball
Made a batch today, tried to copy the measurements in the video, it was an epic fail. Doesn't taste anything like garlic aioli. More like lemon mayo
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
This is not garlic 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
In perpignan France no egs the original recipe:oil,garlic,salt
This is not aioli.
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!