You just made garlic mayo

@yeager3943

3 ай бұрын

Essentially what aoli is fr

@Saki-Malo

3 ай бұрын

@@yeager3943no not really, the difference between an aioli and mayo is that aioli doesn’t contain egg, the moment you add egg you just get a garlic flavored mayo

@yeager3943

3 ай бұрын

@@Saki-Malo guilt free mayo 🤣

@DackxJaniels

3 ай бұрын

​@@yeager3943yeah, just like a boiled egg is mayo without oil and mustard.

@BenGoshawk

3 ай бұрын

This is the provencal recipe, its tastier and more stable than the Catalan version

If you want a traditional method here it is: Mortar and pestle(you can use a plate and a fork but just make sure the garlic has been cut very thinly and pressed into a paste) Egg yolk(no whites) 1 spoon Dijon mustard(if you want to do it the occitan way just add 1 spoon and mix it with the garlic cream and egg yolk before adding oil) Extra virgin olive oil(i cant stress how important this is, it complements the garlic) Salt 1-2 cloves of garlic Grab your mortar and add the peeled garlic cloves, mash them until they turn into a cream(add some coarse salt to help) now add the egg yolk and mix it with the garlic cream. Start adding your extra virgin olive oil pogressively, the more oil you use the thicker the emulsion. There and bon profit!

@Albertus-gw6vy

6 ай бұрын

Jojo me iaia el fa amb tot l'ou

@waspwrap1235

4 ай бұрын

Listen to me very closely, the traditional method has no egg. Four ingredients, garlic, oil, salt, acid.

@LordMesa

3 ай бұрын

NO EGGS

@Yo_Cami

2 ай бұрын

​​@waspwrap1235 You don't even need acid if you had good olive oil 😅

@waspwrap1235

2 ай бұрын

@@Yo_Cami true

A good provençal way of doing this is by starting as you do, neutral oil and garlic blend or crush it, go for a whisk had the egg yolk to start the emulsion. Had the olive oil little by little (The acidity comes from the extra virgin olive oil). This is how my family do aïoli in Provence.

@Yo_Cami

2 ай бұрын

The neutral oil is optional however it makes the emulsion start easier 😊

Wheres the aioli

@marcosyamgarcia6684

3 ай бұрын

not here

@damianquinonesflores646

2 ай бұрын

Spain

traditional aioli didnt have egg on it... aoli literally mean garlic oil, most aioli nowadays were just garlic mayo... not really the authentic one.

@BenGoshawk

3 ай бұрын

This is provencal aioli, and yes its the traditional recipe

@Yo_Cami

2 ай бұрын

You can do it without an egg but it is more complicated and it raises less

Aioli and croquettes (cheese and ham) delicious

Hey that's how I make my avocado garlic sauce 😂 I blend the garlic with the lemon and the herbs bc otherwise the blender gets jammed up

what do i do if it didn't emulsificate/it didn't get thicker

@BenGoshawk

Жыл бұрын

1. So either the oil was added too quickly and it never emulsified. Leave it to sit until the fats separate, then pour off the oil and start the process again. 2. It split because of the heat from the stick blender. In this case do the same as above and you can either chill everything in the fridge or make it with a bowl and a whisk (takes 2 or 3 minutes of whisking). Hope this helps 👍

Omg your voice and accent🥵🥵F the Aioli😂😂😂

Can I do this without blender?

@BenGoshawk

Жыл бұрын

Yes definitely, mince the garlic and use a whisk to emulsify the oil and egg. The garlic taste will be stronger this way 👍

@Foodloverxx

Жыл бұрын

@@BenGoshawk thank you! Do I season the aioli after compleley emulsifying the yolk and oil or does it not matter?

@BenGoshawk

Жыл бұрын

@@Foodloverxx it doesn't matter when you season it, if I was eating it with salty fried potato for example, I would use little to no seasoning, for less seasoned things you can push it up a bit more!

@ellebenenati7787

Жыл бұрын

​@@BenGoshawkeven though it wasn't my question much thanks for the tip!!....

I like it !

One clove of garlic? Not enough for that amount of dip surely

@BenGoshawk

Жыл бұрын

This is the minimum really and it's nice because it doesn't blow your head off. In the most recent video on my channel, there is a version of this Aioli with 4 cloves (which I consider to be the maximum) but it all depends how strong your garlic is really. kzread.info/dash/bejne/ga6bs86pZaa0XZs.html

this is a mayo, not an aioli

@user-db3go1nc3o

9 ай бұрын

No it isn’t

@LordMesa

3 ай бұрын

It is Garlic Mayo. Mayo is Egg, Oil, citrus or vinegar. Adding garlic makes... Garlic Mayo.

Why does it get bitter with over blend?

@BenGoshawk

Жыл бұрын

It's to do with the polyphenols in the oil, they have a bitter taste and when the oil is blended hard with mechanical force the flavour becomes more prominent.

Mayo...Aioli?

@ChickenGMD

Жыл бұрын

Mayo with garlic is Aioli. Traditionally only oil and garlic is.

@dreamer90ant

7 ай бұрын

@@ChickenGMDmayo with garlic is garlic mayo not aioli. The guy in this video actually made garlic mayo. Similar but not the same

How much oil do we have to put in ?

@BenGoshawk

11 ай бұрын

The recipe is written in the description of the video 👍

Yum😋🍃

What was the neutral oil you used?

@BenGoshawk

Жыл бұрын

Peanut is what I like to use, could be canola, sunflower, grapeseed, or a light olive oil

This is not aioli. It’s garlic mayo.

Great content, keep it up!

Mine came out runny how do I fix it

@BenGoshawk

5 ай бұрын

It means it "split", this could be for 2 reasons: 1. The oil was added too quickly. 2. The heat from the stick blender caused it to split. You can fix it by leaving it all to separate, pouring the oil from the top and trying again.

@ninavaldi

5 ай бұрын

@@BenGoshawk thank you!!

@TimBouman

3 ай бұрын

You can just put the egg in, then all the oil. Put the blender on the bottom, start blending and slowely pull up.

Is the aioli in the room with us right now?

I tried it two times and both comes super runny

@BenGoshawk

Жыл бұрын

Try adding a little more oil slowly to get to a thicker consistency and skip the shot of water 👌

How much oil?

@BenGoshawk

5 ай бұрын

The recipes in the video description

Raw egg?

@BenGoshawk

8 ай бұрын

Yes

@benniwithab

8 ай бұрын

@@BenGoshawk Shouldn't it be pasteurized though?

@BenGoshawk

8 ай бұрын

If you buy good quality eggs from a good source, they do not need to be pasteurised. This can depend on what's going on in your country at the time though, if there's a salmonella outbreak/situation then maybe you'll want to go with something pasteurised. But I've always used good quality, free-range unpasteurised eggs regardless of what's going on in the mass-produced (caged hen) egg industry and I've never had a problem. This is something you'll have to use your best judgement on, I'm not in a position to advise you because I don't know the quality of your eggs.

Nice ❤

Nah, not crushing and steaming the saffron is CRIMINAL

Garlic mayonaise*

No. No. No. A Thousand times NO. Aioli has no eggs.

@BenGoshawk

3 ай бұрын

😂

@BenGoshawk

3 ай бұрын

Provencal aioli traditionally has egg yolks, Catalan aioli is just garlic and oil

This is mayo

Omg I am spanish and I never saw a most complex recipe for alioli 😅

Ruined it by adding a chicken butt dropping. Yikes why would people eat that lol

This is basically just garlic mayonnaise, aïoli does not have eggs however I’m not gonna fight with anybody if you want to put an egg in your aïoli and still call it aïoli that’s you but I want to be technically accurate

another mayo making demo.

For got to add oil

Egg isn't in aioli

This doesn’t look like a Garlic emulsion to me.

@BenGoshawk

3 ай бұрын

Provencal aioli..... Its better!

*allioli

Nice mayo. 😢

Not aioli

Thats has nothing to do with aioli

I know it sounds fancier calling it an aioli, but why misrepresent your mayonnaise recipe if you want subs & further views?

@BenGoshawk

3 ай бұрын

😂

@BenGoshawk

3 ай бұрын

This is the provencal recipe

tried and failed twice. weeei.

@BenGoshawk

7 ай бұрын

what happened?

@KingTuttanKamon

7 ай бұрын

I think I was too eager, and put in the oil content too fast. Never had a chance to emulsify. At least when I google, that seems to be the reason.@@BenGoshawk

@BenGoshawk

7 ай бұрын

Yes most likely, you can leave it to separate, pour the oil off the top and re-do the process. Also sometimes the heat from the stick blender can cause it to split as well. 👍

@KingTuttanKamon

7 ай бұрын

Alright! Thanks so much for that tip. Makes sense... Well I will try you recipe one more time, but go sloooow next time. Thanks!@@BenGoshawk

Waste of saffron it need warm liquid for 30 minutes first

I am french, this is definitely not aioli

I advise you to cook eggs there is an outbreak of influenza in America right now.

@renatolaranja52

Жыл бұрын

No

@dypr1818

Жыл бұрын

​@@renatolaranja52I think he means pasteurize the eggs

Thats not aoli

@BenGoshawk

3 ай бұрын

Provencal