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
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
Thanks chef. I kinda didnt pay attention to the lemon juice amount and kinda messed it up but then saved it. Didnt want to use even nore garlic cloves, so i ended up just adding some garlic powder and a bit more salt, both to combat the strong lemon flavour and saved it. Its super good!
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...
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.
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 !
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
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! :)
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!
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.
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
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
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
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.
@@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?
@@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
@@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
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.
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.
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
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?
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.
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! =)
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 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.
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?
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.
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.
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.
Recommend adds roasted garlic instead tablespoon of cayenne pepper Dash of Worcestershire brings to crazy level especially if using on burgers or steak sandwiches
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)
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.
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
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:)
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.
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
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!
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
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)
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.
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.
@@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.
@@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.
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.
*Become a Patreon and have a say in what I make!* www.patreon.com/chefjamesmakinson
The most underrated cooking channel on youtube. I love the way you explain things.
Thank you so much! 😃
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
@@brenteichel7661agreed. James always explains the whys too!
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
0:31 - he basically told you.
@@animaze8043 Sure, but then he would have changed the tile
I enjoy you demonstrating how to fix a split aioli. Thank you!
You are so welcome!
Thanks chef.
I kinda didnt pay attention to the lemon juice amount and kinda messed it up but then saved it. Didnt want to use even nore garlic cloves, so i ended up just adding some garlic powder and a bit more salt, both to combat the strong lemon flavour and saved it. Its super good!
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...
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.
This is very useful. Your video was very easy to follow. Good work!
😉
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 !
Glad it was helpful!
I love the thumbnail chef and the recipe of course! ;)
Thank you man!
That was extremely informative. Thank you sir!
Thank you Daniel for your nice comment!
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
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! :)
Also, patatas bravas are very popular here! ;) haha
I will be trying this chef! great video!
Enjoy!!
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!
Hey man! thank you! I had fun making this one! haha I hope all is going well with you!! :)
Man, you are a truly Genius!!! Thank you for sharing!♥
Thank you for the excellent demonstration how to make Aioli.
Thank you!
Wow this is so good homemade sauce very nice presentation good sharing
Thank you so much guys! :)
That Aioli Sauce looks interesting and yummy to have, nice work making it too! Stay safe, stay connected~
Thank you! You too!
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.
Great video, jam packed with great info
really good recipe, just tried it out. definitely going to make it again and try to perfect it
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
Thank you so much 😃
With some sauces it's the burger that is the topping....😅
Yummy delicious recipe 😋😋😋😋😋 looks so tasty this recipe I will try 😋😋😋😋😋😋
Hope you enjoy!
I made the aioli sauce and it is brilliant! Thank you Chef James.
You are welcome!
The best tips James!! Very scientific too haha The aioli looks absolutely perfect! You really are so talented my friend!
Thanks so much Melissa! :)
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
Delicious and healthy resepi chef.Thanks for sharing.
thank you!
Like 7very nice prepration dear 🎉🎉❤️❤️👍👍
Thank you so much!!
Wow fentastic mayonis recipe👌😋😍 thanks for sharing stay connected
Thank you so much 😊
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
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
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.
@@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?
@@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
@@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
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.
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.
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
Ooooh, I want to try this so badly!!!
very nice James
thank you!
Thank You for this. It's so good to learn how to make a mayonnaise and how to fix it🤓
Any time!
Amazing dear elder bro...wishes
Thank you so much!
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?
i have had it before and its good!
As your sauce the traditional "all i oli" also only have garlic and oil
Good editing and informative video
Glad you liked it!
Wow...its look delicious
Thanks a lot!
Very beautiful video ❤️❤️
Thank you very much!
Very good guidethrough!
😉
Rich flavered🌹
thank you!
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.
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.
Not to worry buddy! I have been busy redoing all my thumbnails! haha
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! =)
Awesome! Thank you Buddy! :)
Dude, awesome Spanish (in the other video)!,
Thank you!!
muy buena pinta!
gracias!
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.
It's easy to make by hand just add the oil little by little
I find adding 2-3 teaspoons of ferment (eg. from Sauerkraut) it refrigerates for a lot longer than just a few days! 👌
Hi chef can i cook in bain marie for safety? Just like hollandaise
The ailoli is not cooked, it's with raw eggs. You can try it if you would like
@@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.
@@manuelmacalinao500traditional "all i oli" does not use eggs. Problem solved 😉
Is there anything to consider regarding temperature of the ingredients or environment?
they should be cold, if it's 40c and you are trying to make this you could have issues
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?
extra virgin olive oil has a much stronger flavor than normal olive oil, you can use sunflower but it is not has healthy
Would using Dijon as the emulsifier work? Or perhaps a combination of oil and mustard?
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.
@@ChefJamesMakinson Thank you chef.
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.
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.
@@ChefJamesMakinson awesome. Thanks for the advice. Made it last night just as you did in the video. Simple and tremendously delicious, thanks again.
@@surthrivingalaska2511 not a problem! :)
Recommend adds roasted garlic instead tablespoon of cayenne pepper Dash of Worcestershire brings to crazy level especially if using on burgers or steak sandwiches
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???
If you are not sure then don't do it
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)
Depends on how strong you want it to be. if its not enough add more.
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!
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.
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
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:)
"How to fix it if you break it." The chemistry nerd in me loves you.
Thank you!
Can Ibuse store bought raw eggs?
yes
I would use a mix of light olive oil and extra virgin olive oil.
extra virgin olive oil will give it a lot of flavor!
@@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).
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.
Mine stayed runny while wisking, any idea why?
either it split and didn't emulsify or you need to add more oil.
@@ChefJamesMakinson can it split because your using older eggs?
@@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
@@dimensiepoort one egg yolk should be enough but two will give you a little more volume
@@ChefJamesMakinson I tried with 2, but never realy emulsified for me. Next time i ll try it with more olive oil
What is the mistake when the Aioli is bitter? Any useful hints on what I'm doing wrong?
old garlic? add less and see
@@ChefJamesMakinson Thanks a lot. I always assumed that olive oil is the problem... I will try and see.
@@ChefJamesMakinson No, it is not the garlic.
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
My dad was English and I grew up in the US but I have worked in London, then France and now Spain! haha
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!
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
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)
WHAT IS THE DIFFERENCE BETWEEN AIOLI AND MAYONNAISE ?
garlic, olive oil and if you make it the old way, no egg.
Ah. Thought this was making aioli, but then he makes mayonnaise?
The two are similar
"all i oli" is made with garlic, oil and salt only
"maonesa" is made with oil, egg, salt and lemon/vinegar
I didn't see where you told us how much oil to add
it should be in the video but this is 3 years old
Avocado oil 🥑🥑🥑
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?
you can, but its not needed if you make it fresh
❤❤❤
Thank you especially for the health hazard warning!
How about roasting the garlic..then squeezing that into the aili
Am I the only one whose jaw dropped to the floor after seeing Squid Ink Paella part? Is it even eatable?
Yes it is
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.
OK by hand is ambitious, I used a food processor to do it
😂
Alison is very healthy for you
It’s disappointing to have garlic mayo described as aioli, when, as you well know, real aioli has no egg.
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.
@@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 ail i oli literally mean garlic and oil in Catalan.
@@nyx6509 You were clearly criticizing with your original comment.
No lemon no eggs. All (garlic) i (and) oli (olive oil)
please show me how to break up the molecules in the citron by rolling xD lol noob
I've watched so many videos on this topic and it's amazing how nobody, including chefs, knows how to pronounce Mayonnaise properly.
I'm speaking in English not French
@@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.
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.
Pimentón 😉
@@lluisg.8578 Paprikapulver in german
Aioli contains no egg and is NOT mayonnaise.