I know this is an old video, but maybe this will be useful to someone-make a rope out of your dish towel, form it into a circle, and nestle the base of your bowl into it. It should stabilize your bowl better.

@Seagull780

4 жыл бұрын

I'll try that, thanks

@colemancarson8118

2 жыл бұрын

even just wetting the towel works better than folding a dry towel

Aioli is a fun to play with. So many possibilities of flavor you can sneak in on those backyard burgers that keep the friends guessing why their burgers are never as good!

Two uploads in one day?? You're spoiling us! I can't wait to see wait to see what's coming tomorrow

@allthingsbbq

7 жыл бұрын

It's going to be awesome.

Looks pretty good. Though how my father taught me is to crush raw garlic(1 big clove or 2 small cloves) into a paste in a mortar and pestle then still in the mortar he would add the egg yolk and a splash of saltn then he started adding extra virgin olive oil progressively until you got the desired quantity or a very thick and creamy sauce.

double thumbs up haha .. thanks for this video im starting to work in a new Japanese restaurant and aioli is come with shrimp tempura . I didn't know exactly what aioli was so thank you

That chance hat.. dope as hell! Greatest Cook of all time..

Cool, worth a try. Also Chef Tom can get it

Best BBQ Channel - regards from Germany 👍

Hi! congrats for your channel. I enjoy a lot with your recipes & tips. Aioli it's a traditional recipe from mediterranean Valencia, Spain. It only needs 3 or 4 garlic gloves, 150ml good virgen extra olive oil and salt. it's smth to be made with tons of patience cause, by hand, as It was done with a mortar, you'll take about 20 mins. Delicious with many dishes, specially rice.

6 жыл бұрын

Sorry, it's catalan

This video is cool I’m going to try something similar

Professor Tom Episode !!!!! Amazin stuff sir. Always great

Great video. Love the glasses.

what did you do with the other cup of oil? also how long can this last in the fridge..???

@keepgoinzeus

3 жыл бұрын

Forever.

@mikezen3849

3 жыл бұрын

@@keepgoinzeus classic internet help. Some1 asks 2 questions, receives only 1 answer and it’s wrong. Hahaha

really love all the videos I have enjoyed making new food and my lady enjoys it as well lol keep up the good work

I've learned so much watching your channel! thanks again for sharing your secrets

This looks awesome and I was thinking of smothering a whole head of caulifouwer and put it on the smoker...

I love garlic so I would love this with twice as much and maybe even a blackened garlic.

@allthingsbbq

Жыл бұрын

As we like to say ... take our recipe and "make it your own!" Thanks for watching!

What else could you add besides jalapeño mustard?

Very useful even tho it was posted ages ago

This is one of the best iterations of how to make Aioli on KZread and I have to thank you for that. Keep on making awesome content like this! Perhaps Chipotle Aioli or other popular dipping sauces (Labneh)? :D

I have an idea for an new video, cutting board care and maintenance. It looks like you do everything from raw chicken to brisket on the same one. That's probably not the case, but how do you clean, disinfect, deodorize? just a thought...

@dianale1426

4 жыл бұрын

you don't. That's why everything tastes so good. LOLOL

@jazzmoos5382

3 жыл бұрын

Shame he doesn’t answer. Myself, when I cut raw chicken, I always disinfect the cutting board with vinegar and let it sit for a while. It has qualities similar to bleach, but food safe. A bit of history: vinegar was used to as a disinfectant for tuberculosis.

I literally bought everything tonight to try thanks !! Never again store bought 🙌

I’m going to make it now ish,.... got my links .schoooooooow excited

just when I thought I couldn't love you more you come out with a chance the rapper hat!

@nancyroche3980

3 жыл бұрын

he has a very Nice way of describing things also the footage is really good

@brandadon2

2 жыл бұрын

Legend

This was awesome!

Looks fantastic. Greetings from Germany

I'm going to try this at the weekend. Thanks!

@allthingsbbq

7 жыл бұрын

Let us know how it turns out!

Thanks Chef for showering us the original technique. That is why Food Processes were invented. Lol.

@ACE112ACE112

2 жыл бұрын

"original" this isn't aioli.

How long will this stay good for? I.e can I scale up and make a batch to last a month?

Very nicely done

@allthingsbbq

3 жыл бұрын

Thanks for watching!

thank you sir

You're awesome dude love the video style. Thank you:) ✌🏽

@allthingsbbq

3 жыл бұрын

Thanks for watching!

Hello chef tom, dude your videos rock, a true BBQ channel that I love. Is this a base recipe. I have an idea for a pineapple/jalapeño aioli

You're on a roll. Gonna hook up the whisk on the Kitchenaid, tho.

@toniawicks8331

6 жыл бұрын

operatingnurse how well it turn out on the KitchenAid?

Please make video on two types of BBQ sauces. Please make video on making bourbon or red wine steak sauce.

how long can be kept in fridge?

So adding eggs to Aioli for Spanish people is like pineapple pizza for Italians

Nice hat homie (always nice glasses too)! you always got the style!!

@allthingsbbq

7 жыл бұрын

Thank you!

Nice

Can you do a chipotle aioli?

Can I make it without mustard? Will it be okay?

thanks how long did this way take

How long does a home made aioli last in the fridge?

Just got a question chef, for how long can we store this sauce for?

@chasecreechproduction6914

2 жыл бұрын

from what I understand, due to the raw egg, it should be fridge safe for about 4-5 days

Isn't that Mayo instead aioli

For a little sweeter sauce, for example if you want something on a burger, would it taste good adding a tiny bit of honey? Honey and jalapenos usually tend to go well together.

I tried this yesterday & it came out really bitter. What did I do wrong?

@miktmurray

5 жыл бұрын

Just made it twice because the first batch was incredibly bitter and I felt as though I whisked it too long. Second batch I whisked quicker and the consistency was the same, it looked great but again tasted awfully bitter.

@michellelehane6388

3 жыл бұрын

Same! Anyone know why?

@TaylorMakes

3 жыл бұрын

@@michellelehane6388 Introducing heat to EVOO will turn it super bitter. Try using a neutral tasting oil like canola. Also use less mustard especially if your using a dijon mustard.

@Cardelous

Жыл бұрын

probably you just add too much garlic also check the acidity of the oil you're using. I use virgin extra olive oil and two or three raw garlics an egg and bit of lemmon juice or vinnegar and that's it. cheers

I LOVE AIOLI

I like This Aioli sauce, I like to make and try with my other spicy dishes .Although I made previously in my online Culinary class also .

Do you have to add the lemon juice or can you leave it out?

@sebastianwr719

7 жыл бұрын

Personally, I'd recommend using it. The acidity adds some freshness to it and brightens the taste.

@YoungST23

7 жыл бұрын

need acid... can use vinegar but lesssssssssssss

I would add habanero and lime with fine minced white onion

I LLOOOOVVVVEEE AAAAIIIIOOOOLLLLIIII

cool

Am I wrong that aioli is just garlic and olive oil (no egg)? Are you not just making garlic mayo?

same way with mayo ?

So garlic hollandaise.

I saw someone use a pestle and mortar

My favorite Italian restaurant doesn't use egg yolk for their Aioli, they use egg whites...

Raw egg ?

i make this the original way with a stone bowl and a wooden "spoon" i prefer using sunfloweroil because the olive oil takes away the garlic taste

you should show how to roast a whole pig with a sweet chili glaze

So this is garlic mayo, alioli is garlic, salt and oil that is it. The reason people need to add egg is because they have no idea how to bind the oil with garlic

what's the 3 mean on your hat?

@JimJacksonOK

7 жыл бұрын

Larry Sowada Chance!

@larrysowada9905

7 жыл бұрын

Chance for what?

@allthingsbbq

7 жыл бұрын

Larry Sowada It's a hat for Chance the Rapper. His latest mixtape was promoted with these hats. We're big fans of Chance around here.

Beautiful work chef! Thank you for skipping the extra-heavy duty mayonnaise thrown in a robo-coup with the rest of the ingredients!

I was so high I had Semblant - Dark of the day sounding in the background while I was watching this video and didnt even notice it. It made it feel like the cooking video was freakin intense and almost horrifying. I was like "Damn, this is some stressful cooking going on here". Then I realized it was in another tab... all in all 10/10 visual-hearing experience while blazing.

Where the real Aioli videos without using eggs >.>

Hi from Barcelona -Catalunya - Spain, capital of "ALLIOLI" Some things about this garlic yellowish jelly: ALL = GARLIC in english / ALL in catalán /AJO in spanish OLI = OIL in english / OLI in catalan/ ACEITE in spanish. "ALLiOLI" You can say also "Ajoaceite" but the correct name of this egyptian/mediterranean sauce is Allioli. Ingredients of allioli: garlic oil salt ...and your hand in continous rounded movement The final result is like a yelloowish jelly...not mayo, not sauce Nothing more

@calvinh208

5 жыл бұрын

How much pretentiousness should we add?

This is not Aioli. This is mayonnaise made with olive oil ( mayonnaise can be made with almost any kind of oil or grease) and some added garlic to it. Aioli is made without an egg as the garlic is actually used to emulsify the olive oil ( also Aioli is original made only with olive oil). Why didn't you call this what it is, mayo with garlic?

@huntwhatthe

4 жыл бұрын

Cristian Nestor go fuck yourself

eye oh li

my mayo came out really bitter :(((

@solidseagull4062

4 жыл бұрын

I did a little research and it turns out that garlic gets bitter if you overcook it. I think that might have been what happened.

@TaylorMakes

3 жыл бұрын

Introducing heat to EVOO will turn it super bitter in taste. Try using a neutral tasting oil like canola oil. Use less dijon mustard as well. If you over cook your garlic it differently will turn bitter.

Aioli does not have egg in ig

Come on... You can't use eggs and call it Aioli. You don't have to be a purist to scoff at that. This is garlic mayo.

This is a Garlic-Mayo tho.

@internetshaquille

7 жыл бұрын

tha fuk do u think an aioli is, my dude?

@allthingsbbq

7 жыл бұрын

Aioli is very similar to mayonnaise, with the main difference being olive oil instead of an oil like canola that has little flavor. The other difference is that there is always garlic in aioli. You can mortar the garlic into a paste to make a traditional aioli or do what we did. Either works just fine.

@HenneB

7 жыл бұрын

But without the lemonjuice! The flavor of real Aioli (made with a mortar) is very different of a mayo with added garlic. Don't get me wrong, I like this recipe. I have to try the slightly roasted garlic thing.

@shibbel1

7 жыл бұрын

Aioli is oil, garlic, salt. That's it. No egg yolk, no lemon juice. This is garlic flavored mayo.

alioli...

This is garlic mayonnaise, not aioli.

so basically this is some fancy mayonnaise that white people make. White people love their mayonnaise.

@112Haribo

7 жыл бұрын

Dj Pat well the big difference is the garlic. Aioli always has a super strong garlic flavor. It's basically garlic sauce mixed with mayonaise.

Its called Alioli

That's maonaisse with garlic flavour real aioli doesn't have egg in it

It's not aioli, it's allioli which in catalan means garlic(all) and(i) oil(oli).

@patrickhnoe

2 жыл бұрын

Almost everybody mispronouncces it and it drives me crazy. Thanks!

Aioli from scratch? Where's the part where he invented the universe?

So aren't you supposed to only ever whisk in one direction when making this? I can clearly see you switching directions...

@allthingsbbq

7 жыл бұрын

We've never heard that... if it doesn't cause the aioli to break, it doesn't matter how you do it.

@danielhamilton9801

7 жыл бұрын

I've heard that about Bearnaise sauce. I think that's because you're working with clarified butter for Bearnaise as opposed to oil for Aioli.

@daronjacobs

7 жыл бұрын

I think that's only during a total lunar eclipse at noon on the summer solstice

Why egg? It's mayonnaise...

One Thing that I’m always wondering : What about salmonella?

cmon do it without the egg, this is mayo not aioli

This is just EVOO Mayo with addons.... :(

This is not aioli by any means. It might taste great and it is a sauce with olive oil and a tiny bit of garlic, but don't offer this to a Spaniard and say would you like some aioli?

Basically making a Mayonnaise

Look away from the screen and tell me that doesn't sound like Zach Galifianakis

Aioli doesn't have Egg.... it's just EVOO and Garlic....

that's not aioli thats garlic mayo

@allthingsbbq

Жыл бұрын

How about sharing your recipe with us? Thanks!!

@-NxPx-Phoenix

Жыл бұрын

​@@allthingsbbq since I've done the legwork of googling already - adam ragusea has a good vid on this.

@-NxPx-Phoenix

Жыл бұрын

@@allthingsbbq oh and I apologise if the comment came out rather judgey, it's still a decent sauce

Too many ingredients...That corrupted Al i Olli!!!!!

Seems like your "roasted" garlic is rather more "deep-fried."

Chef Tom cannot even say "aoili" correct.

@martitrullols6087

3 жыл бұрын

It's "all i oli", no "aioli" or even "aoili"

@imthegrinchthatstolechrist4384

3 жыл бұрын

@@martitrullols6087 do you know you to pronounce it?

@martitrullols6087

3 жыл бұрын

@@imthegrinchthatstolechrist4384 dude, I'm catalan, i could feel all i oli in my veins😂

those glasses are too small for ur dome

In the original way you don’t need an egg!