Talking Food: Immersion Blender Mayonnaise and Garlic Aioli

We all have our favorites; Hellman's, Dukes, some out there even like Miracle Whip ... but today on TALKING FOOD you'll learn just how crazy easy it is to make your own MAYONNAISE at home with a couple eggs, some oil and vinegar. As a bonus, Chef Carlo shows you how to make a GARLIC AIOLI which goes with just about anything. SUPER BONUS!!: How to fix a broken mayonnaise emulsion in a flash.

[@briananderson8330]

Destroyed the myth about making Aioli, whole bulbs of garlic, no separating egg yolks, no lemon juice just cider vinegar to intensify the taste, mix of sunflower oil and olive oil to reduce any bitterness and finally the fix process. Spot on. Thanks.

[@nicktran939]

Awesome first video that shows how to fix it when it broke. Thank you sir!

[@vincitquesevincit]

Great video. Love that the aoli broke and you showed folks how to handle that situation. I see an immersion blender in my very near future.

[@hildaovalle5916]

Hi. Thanks for your presentation however, the seed oils that you mentioned are not good for your health. Go with olive or avocado, much healthier.

[@jennifergilbert748]

That was fun! Glad it broke because I was trying to fix mine when I came across your video!

[@jimson172]

I like that you showed the emulsion breaking, cuz that happened to me.

[@katydidiy]

Avocado oil and rice wine vinegar makes great mayo. All other ingredients the same.

[@Gorman-84]

Very fun. Hope to see more from you guys.

[@juderickman8275]

Good video, I’m subscribing and think your culinary videos will up my game and
my cuisine.

[@lisalove6370]

I love these two so much...thnx for a great easy to follow video...

[@BazilRaubach]

Very cool - so glad to see this demo.Thank you

[@deenatureshub]

I love it. Like a movie 😂 you’re funny.

[@JosephSambaulu-fk2hz]

You guys are so great so-so great

[@inocenciotensygarcia1012]

I loved your video. You guys are so much fun to watch. I always wanted to do this and I bought the stick mixer and both of them turned out great!. Even without breaking. I won't buy mayo anymore. Thank You so much.You do look better than Martha Stewart.

[@ChrisPBacone]

Pastureize an egg by sous vide for 160° for 2 hours then immersion blend the
Egg then make the mayo? As instructed just use less oil? I wanna experiment with chosen brand avocado oil but it expensive

[@richardprice3816]

Thank you, God Bless!

[@tahliazena646]

love the humor, explanations, and added tips (always wondered how much a pinch is) i have seen recipes that don’t use mustard and i prefer not to, does it interfere with lasting emulsion if i don’t use it?

[@carlosquagliaroli3166]

You are going to be fine without the mustard.

[@philsmycrevice]

Nice mayo, where's the aioli? All I saw was garlic mayo made, aioli has no eggs!

[@brownebabe916]

Is there a difference in how long it last when using egg yolks vs whole eggs? Eggs are pricey right now

[@carlosquagliaroli3166]

in the professional kitchen and according to Servesafe, it should be discarded after 7 days. Just make a little at a time

[@peter-lq7mh]

super neat

[@MagicCircusofSamoa]

Bravo!!!!!

[@bleucosmo]

Glad you guys find each other entertaining

[@ANieves3873]

Why aren’t you guys doing your own show? Or have you?

[@deenatureshub]

I love ginger can I use ginger in place of garlic? What will that be called? 🤔

[@brownebabe916]

Sounds tasty 🤤

[@carlosquagliaroli3166]

Gingerlicious. You can not call it aioli.

[@zaikaejannat]

👍👍👍👌🥰

[@lorraineragan7393]

Too much garlic for the aioli.

[@alfonsosolis-bonarges1164]

The two stooges

[@carlosquagliaroli3166]

Yes we are!

[@burntvirtue]

Calling aoli "garlic aoli" is the same as calling ketchup "tomato ketchup".

[@carlosquagliaroli3166]

Thanks