*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.

@ChefJamesMakinson

Жыл бұрын

Thank you so much! 😃

@brenteichel7661

11 ай бұрын

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

@animaze8043

Жыл бұрын

0:31 - he basically told you.

@bijhua

9 ай бұрын

@@animaze8043 Sure, but then he would have changed the tile

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...

I enjoy you demonstrating how to fix a split aioli. Thank you!

@ChefJamesMakinson

Жыл бұрын

You are so welcome!

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.

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

@ChefJamesMakinson

2 жыл бұрын

Thank you so much 😃

That Aioli Sauce looks interesting and yummy to have, nice work making it too! Stay safe, stay connected~

@ChefJamesMakinson

2 жыл бұрын

Thank you! You too!

I love the thumbnail chef and the recipe of course! ;)

@ChefJamesMakinson

2 жыл бұрын

Thank you man!

really good recipe, just tried it out. definitely going to make it again and try to perfect it

Wow this is so good homemade sauce very nice presentation good sharing

@ChefJamesMakinson

2 жыл бұрын

Thank you so much guys! :)

I will be trying this chef! great video!

@ChefJamesMakinson

2 жыл бұрын

Enjoy!!

Ooooh, I want to try this so badly!!!

That was extremely informative. Thank you sir!

@ChefJamesMakinson

2 жыл бұрын

Thank you Daniel for your nice comment!

This is very useful. Your video was very easy to follow. Good work!

@ChefJamesMakinson

Жыл бұрын

😉

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!

@ChefJamesMakinson

2 жыл бұрын

Hey man! thank you! I had fun making this one! haha I hope all is going well with you!! :)

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.

@ChefJamesMakinson

2 жыл бұрын

Not to worry buddy! I have been busy redoing all my thumbnails! haha

Yummy delicious recipe 😋😋😋😋😋 looks so tasty this recipe I will try 😋😋😋😋😋😋

@ChefJamesMakinson

2 жыл бұрын

Hope you enjoy!

Like 7very nice prepration dear 🎉🎉❤️❤️👍👍

@ChefJamesMakinson

2 жыл бұрын

Thank you so much!!

Great video, jam packed with great info

Amazing dear elder bro...wishes

@ChefJamesMakinson

2 жыл бұрын

Thank you so much!

Man, you are a truly Genius!!! Thank you for sharing!♥

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?

@ChefJamesMakinson

Жыл бұрын

i have had it before and its good!

@lluisg.8578

11 ай бұрын

As your sauce the traditional "all i oli" also only have garlic and oil

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 !

@ChefJamesMakinson

7 ай бұрын

Glad it was helpful!

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.

@ChefJamesMakinson

2 жыл бұрын

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

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

@ChefJamesMakinson

2 жыл бұрын

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.

@SergioSoaresRibeiro

2 жыл бұрын

@@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?

@ChefJamesMakinson

2 жыл бұрын

@@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

@SergioSoaresRibeiro

2 жыл бұрын

@@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

@lollertoaster

Жыл бұрын

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.

Thank you for the excellent demonstration how to make Aioli.

@ChefJamesMakinson

Жыл бұрын

Thank you!

The best tips James!! Very scientific too haha The aioli looks absolutely perfect! You really are so talented my friend!

@ChefJamesMakinson

2 жыл бұрын

Thanks so much Melissa! :)

Wow fentastic mayonis recipe👌😋😍 thanks for sharing stay connected

@ChefJamesMakinson

2 жыл бұрын

Thank you so much 😊

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

@ChefJamesMakinson

2 жыл бұрын

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! :)

@ChefJamesMakinson

2 жыл бұрын

Also, patatas bravas are very popular here! ;) haha

Rich flavered🌹

@ChefJamesMakinson

2 жыл бұрын

thank you!

Delicious and healthy resepi chef.Thanks for sharing.

@ChefJamesMakinson

2 жыл бұрын

thank you!

I made the aioli sauce and it is brilliant! Thank you Chef James.

@ChefJamesMakinson

Жыл бұрын

You are welcome!

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! =)

@ChefJamesMakinson

Жыл бұрын

Awesome! Thank you Buddy! :)

Good editing and informative video

@ChefJamesMakinson

2 жыл бұрын

Glad you liked it!

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

Wow...its look delicious

@ChefJamesMakinson

2 жыл бұрын

Thanks a lot!

Thank You for this. It's so good to learn how to make a mayonnaise and how to fix it🤓

@ChefJamesMakinson

Жыл бұрын

Any time!

muy buena pinta!

@ChefJamesMakinson

Жыл бұрын

gracias!

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.

very nice James

@ChefJamesMakinson

2 жыл бұрын

thank you!

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

Very beautiful video ❤️❤️

@ChefJamesMakinson

2 жыл бұрын

Thank you very much!

Very good guidethrough!

@ChefJamesMakinson

Жыл бұрын

😉

Dude, awesome Spanish (in the other video)!,

@ChefJamesMakinson

2 жыл бұрын

Thank you!!

I find adding 2-3 teaspoons of ferment (eg. from Sauerkraut) it refrigerates for a lot longer than just a few days! 👌

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.

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

2 жыл бұрын

It's easy to make by hand just add the oil little by little

"How to fix it if you break it." The chemistry nerd in me loves you.

@ChefJamesMakinson

Жыл бұрын

Thank you!

Recommend adds roasted garlic instead tablespoon of cayenne pepper Dash of Worcestershire brings to crazy level especially if using on burgers or steak sandwiches

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?

@ChefJamesMakinson

Жыл бұрын

extra virgin olive oil has a much stronger flavor than normal olive oil, you can use sunflower but it is not has healthy

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:)

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.

@ChefJamesMakinson

Жыл бұрын

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.

@surthrivingalaska2511

Жыл бұрын

@@ChefJamesMakinson awesome. Thanks for the advice. Made it last night just as you did in the video. Simple and tremendously delicious, thanks again.

@ChefJamesMakinson

Жыл бұрын

@@surthrivingalaska2511 not a problem! :)

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)

@ChefJamesMakinson

Жыл бұрын

Depends on how strong you want it to be. if its not enough add more.

Is there anything to consider regarding temperature of the ingredients or environment?

@ChefJamesMakinson

Жыл бұрын

they should be cold, if it's 40c and you are trying to make this you could have issues

Hi chef can i cook in bain marie for safety? Just like hollandaise

@ChefJamesMakinson

2 жыл бұрын

The ailoli is not cooked, it's with raw eggs. You can try it if you would like

@manuelmacalinao500

2 жыл бұрын

@@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.

@lluisg.8578

11 ай бұрын

​@@manuelmacalinao500traditional "all i oli" does not use eggs. Problem solved 😉

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???

@ChefJamesMakinson

Жыл бұрын

If you are not sure then don't do it

Would using Dijon as the emulsifier work? Or perhaps a combination of oil and mustard?

@ChefJamesMakinson

Жыл бұрын

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.

@derkommissar3015

Жыл бұрын

@@ChefJamesMakinson Thank you chef.

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

@ChefJamesMakinson

Жыл бұрын

My dad was English and I grew up in the US but I have worked in London, then France and now Spain! haha

I would use a mix of light olive oil and extra virgin olive oil.

@ChefJamesMakinson

2 жыл бұрын

extra virgin olive oil will give it a lot of flavor!

@DaveDVideoMaker

2 жыл бұрын

@@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).

@ChefJamesMakinson

2 жыл бұрын

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.

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!

@ChefJamesMakinson

Жыл бұрын

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.

@tzitz0nc

Жыл бұрын

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've watched so many videos on this topic and it's amazing how nobody, including chefs, knows how to pronounce Mayonnaise properly.

@ChefJamesMakinson

5 ай бұрын

I'm speaking in English not French

@ragtop63

5 ай бұрын

@@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.

Thank you especially for the health hazard warning!

❤❤❤

It’s disappointing to have garlic mayo described as aioli, when, as you well know, real aioli has no egg.

@ChefJamesMakinson

Жыл бұрын

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.

@nyx6509

Жыл бұрын

@@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.

@nyx6509

2 ай бұрын

@@joe8133 ail i oli literally mean garlic and oil in Catalan.

@aps81x22

5 күн бұрын

@@nyx6509 You were clearly criticizing with your original comment.

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!

@theonlythingIsay

Жыл бұрын

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

@chubayhanley848

Жыл бұрын

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)

Avocado oil 🥑🥑🥑

How about roasting the garlic..then squeezing that into the aili

What is the mistake when the Aioli is bitter? Any useful hints on what I'm doing wrong?

@ChefJamesMakinson

Жыл бұрын

old garlic? add less and see

@angelikasusanne2830

Жыл бұрын

@@ChefJamesMakinson Thanks a lot. I always assumed that olive oil is the problem... I will try and see.

@angelikasusanne2830

10 ай бұрын

@@ChefJamesMakinson No, it is not the garlic.

Mine stayed runny while wisking, any idea why?

@ChefJamesMakinson

2 жыл бұрын

either it split and didn't emulsify or you need to add more oil.

@dimensiepoort

2 жыл бұрын

@@ChefJamesMakinson can it split because your using older eggs?

@ChefJamesMakinson

2 жыл бұрын

@@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

@ChefJamesMakinson

2 жыл бұрын

@@dimensiepoort one egg yolk should be enough but two will give you a little more volume

@dimensiepoort

2 жыл бұрын

@@ChefJamesMakinson I tried with 2, but never realy emulsified for me. Next time i ll try it with more olive oil

Am I the only one whose jaw dropped to the floor after seeing Squid Ink Paella part? Is it even eatable?

@ChefJamesMakinson

Жыл бұрын

Yes it is

WHAT IS THE DIFFERENCE BETWEEN AIOLI AND MAYONNAISE ?

@ChefJamesMakinson

9 ай бұрын

garlic, olive oil and if you make it the old way, no egg.

I didn't see where you told us how much oil to add

@ChefJamesMakinson

2 ай бұрын

it should be in the video but this is 3 years old

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?

@ChefJamesMakinson

2 ай бұрын

you can, but its not needed if you make it fresh

Ah. Thought this was making aioli, but then he makes mayonnaise?

@ChefJamesMakinson

Жыл бұрын

The two are similar

@lluisg.8578

11 ай бұрын

"all i oli" is made with garlic, oil and salt only "maonesa" is made with oil, egg, salt and lemon/vinegar

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.

Alison is very healthy for you

OK by hand is ambitious, I used a food processor to do it

@ChefJamesMakinson

Жыл бұрын

😂

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

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.

@lluisg.8578

11 ай бұрын

Pimentón 😉

@tomsite2901uk

11 ай бұрын

@@lluisg.8578 Paprikapulver in german