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How to Make Aioli | Rick Stein Recipe
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- Опубліковано 25 чер 2023
- As well as being the ultimate sauce to pair with lemon sole goujons, aioli is best friends with shellfish like prawns, lobster and crab. Watch Rick to discover his recipe for this wonderful garlic mayo and have a go at making it at home.
Happy cooking.
Find more recipes and inspiration at rickstein.com
I use this recipe, and people rave! Over it…..thank you!
from one who loves what you have done to make the best dishes approachable and honest.
Yum yum ❤ garlic, garlic, garlic bring it on.❤
Thank you, Rick! Perfectly delicious creation;just want I needed for meatloaf, meatball subs and beef hot dogs (homemade from ground beef!). Garlic keeps one healthy and spry. It seems your love of garlic has served you well. Best of health to you, sir. Stay well and bright my brother garlic-lover.
Always foolproof recipes! We have been watching most of your program with my 6year old daughter, we both really enjoy it and shse even remember your favourite place which is Cornwall 😅😅😅.. God bless you with good health Sir.
I love garlic. I'm gonna try this.
There’s also something really special about you Rick
Can't believe I found you, 20 tears later! Subbed
That looks amazing! I love garlic.
Thanks Rick 👍🏼
Great job.
yum!
I love my microplane for easily mushing up garlic.
very handy indeed!
If you don't like the garlic in aioli then you shouldn't be eating aioli...
X2 😂
The irresistible urge from Brits to transform allioli into garlic mayo is astonishing
Allioli is from a family of oil and garlic-based-emulsion sauces found around the Mediterranean rim. Allioli, pronounced ah-ee-ohlee, is a Catalan emulsion sauce made with pounded garlic, olive oil and a little salt. In greater Spain it is called alioli (ah-lee-ohlee) and is often made with egg. Aioli is another garlic and oil emulsion sauce from Provence in France. pronounced ah-ee-ohlee
I'll agree with you... so long as you change allioli (???) to aioli. That is the name of the famous Provençal garlic and olive oil sauce.
That is what I thought Rick was making, until he reached for the egg. Then my hand, which was over the Sub button, was stayed.
Of course the reason Rick adds an egg is the same as for the rest of us. It is nearly impossible to make aioli in such small quantities.
I made it once, and it took the best part of an hour. Just turning the head of garlic into an emulsion took twenty minutes, nothing like the 'mash' he made. Then the best part of a litre of olive oil, drop by drop.
Rick is not British, little fella. He's clearly an Aussie, and a keen creator of the best aioli your mum could afford to make for you. Be glad in that, lad! In that, be glad!
@@jonboll-LGM You are incorrect. "Christopher Richard Stein was born on 4 January 1947 in Churchill, Oxfordshire, England. At 19, he briefly moved to Australia, but later returned to the U.K.
Can you use mashed garlic sold by the jar?
I love garlic. My father used to eat it raw, after getting it from the garden
This is awful.... 😮
I bet he was healthy
😍😍😍😋😋😋 it's delicious
Any thoughts on using avocado oil in place of the sunflower oil?
I did that to avoid seed oils. Worked fine. Much more palatability.
Rick, a salt question
When you say; "add salt" do you tend to use Sea salt or table salt?
for crushing garlic like this i'd tend to use table salt, rock salt is more of a finishing salt and isn't as course as table salt, which is what helps break down the garlic
What is the difference between AIOLI AND GARLIC MAYONNAISE ?
I think strictly speaking, aioli is just oil and garlic.
@@theozzy4717 correct. Aioli is garlic + oil + salt. Anything else is technically mayonnaise (if you really want to be purist/traditional) but modernly a lot of essentially flavored mayonnaises get called aioli.
From Ali + olí, garlic + oil
I am always amused by how real chefs never use a garlic crusher, prefering to use a large bladed knife on the chopping board.
Garlic crusher? What's a garlic crusher? It's just lazy
This is just garlic mayo.
Should we be concerned with the "raw" egg yolk ?
Where was the egg yolk in this dish?
@@paddymelia1669 at 01:43, Stevie Wonder.
Why would you be concerned? Your typical mayo has raw egg yolk. Don't be afraid of eggs, precious. Make this, eat this, live like an adult!
Only if you thought you were going to be watching aioli being made. This is garlic mayonnaise. There's no egg yolk in aioli