Real Aioli - Egg-Free Garlic Mayonnaise - Vegan Aioli Recipe
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Date: 2019-07-25
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Comments and reviews: 9
titina206
Garlic should be more pureed before adding the oil. traditionaly, the allioli (this is how we spell it in catalan. all = garlic, i = and, oli = oil) is done if you can stick the pestle vertically and it stands still. I've seen my mum and dad do it since I have memory. It is great to find this egg-free recipe because people tend to use egg all the time to make it easier. This is a staple for bbqs at many catalan places, and in winter, spread it in your hot toast (specially if you can get a fire toasted toast. Tip for those who try to do it and it separates: make sure your garlic is very well pured and use sunflower oil instead of olive oil.
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Garlic should be more pureed before adding the oil. traditionaly, the allioli (this is how we spell it in catalan. all = garlic, i = and, oli = oil) is done if you can stick the pestle vertically and it stands still. I've seen my mum and dad do it since I have memory. It is great to find this egg-free recipe because people tend to use egg all the time to make it easier. This is a staple for bbqs at many catalan places, and in winter, spread it in your hot toast (specially if you can get a fire toasted toast. Tip for those who try to do it and it separates: make sure your garlic is very well pured and use sunflower oil instead of olive oil.
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Striking Crayon
1: 42 am. Damn, that is some good shit. The taste was instantly recognisable from nearly every fancy steak house I've visited. Even my confused wife decided she would try one of the various dishes I trying it with and on. As an aside though. I'd appreciate more complicated recipes in the future. When something looks and tastes that good I prefer if I didn't have all the ingredients on hand. Forcing me to whip out the mortar and pestle in the middle of the night is unkind in the most flavourful of ways.
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1: 42 am. Damn, that is some good shit. The taste was instantly recognisable from nearly every fancy steak house I've visited. Even my confused wife decided she would try one of the various dishes I trying it with and on. As an aside though. I'd appreciate more complicated recipes in the future. When something looks and tastes that good I prefer if I didn't have all the ingredients on hand. Forcing me to whip out the mortar and pestle in the middle of the night is unkind in the most flavourful of ways.
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Mamoru Goldstedt
Hey, john, thanks for the recipe, I'm glad that you are not excluding vegan recipes etc, I've been a fan of the show for years, but only recently decided to go vegan. I still do watch most of your other videos because you are funny and I mean, lets be real, meat is still delicious. But I'm glad that you put Vegan in the title so I immediatelly know I can use the recipe myself, and hopefully you do that on all recipes like this. Anyway, thanks
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Hey, john, thanks for the recipe, I'm glad that you are not excluding vegan recipes etc, I've been a fan of the show for years, but only recently decided to go vegan. I still do watch most of your other videos because you are funny and I mean, lets be real, meat is still delicious. But I'm glad that you put Vegan in the title so I immediatelly know I can use the recipe myself, and hopefully you do that on all recipes like this. Anyway, thanks
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J. Mig
Before people start making completely made up BS statements about origins/ingredients of this sauce, just to clarify that this sauce is a Spanish (Catalan) sauce which name comes from ai (garlic) and oli (oil. Making up new meanings or anything else will only make you look like a fool and a moron. Aioli is what it is, a Spanish sauce made with garlic and oil. AND THATS IT
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Before people start making completely made up BS statements about origins/ingredients of this sauce, just to clarify that this sauce is a Spanish (Catalan) sauce which name comes from ai (garlic) and oli (oil. Making up new meanings or anything else will only make you look like a fool and a moron. Aioli is what it is, a Spanish sauce made with garlic and oil. AND THATS IT
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Chris Wells
MY FOOD WISH IS A GNUDI CHEF JOHN PLEASE MAKE A VIDEO ON GNUDISok so now i got my food wish across id like to say that i am an aspiring young cook who loves your videos, thankyou so much and i apreciate every single video, the thought and time and care put into all your work doesn't go un noticed. Also. i think a series on kombucha would be nice: ) thanks again
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MY FOOD WISH IS A GNUDI CHEF JOHN PLEASE MAKE A VIDEO ON GNUDISok so now i got my food wish across id like to say that i am an aspiring young cook who loves your videos, thankyou so much and i apreciate every single video, the thought and time and care put into all your work doesn't go un noticed. Also. i think a series on kombucha would be nice: ) thanks again
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TheLastSophieAlive
Chef John, do you have any artichoke recipes? All the recipes I see on youtube are for stuffed artichokes, but I went to Italy last year and they served it upside down with the stem still attached and all the leaves off with lots of oil. I'm trying to recreate it but I can't find any similar recipes that would achieve the same result.
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Chef John, do you have any artichoke recipes? All the recipes I see on youtube are for stuffed artichokes, but I went to Italy last year and they served it upside down with the stem still attached and all the leaves off with lots of oil. I'm trying to recreate it but I can't find any similar recipes that would achieve the same result.
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Christopher Degrauwe
Not sure if anyone else mentioned this, but I would really recommend not using extra-virgin olive oil, the taste is too strong, or al least not only that. But still use olive oil, just a softer tasting one. Also classically, it is very common to mix a little milk into the alioli, for the colour and to soften the taste a bit.
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Not sure if anyone else mentioned this, but I would really recommend not using extra-virgin olive oil, the taste is too strong, or al least not only that. But still use olive oil, just a softer tasting one. Also classically, it is very common to mix a little milk into the alioli, for the colour and to soften the taste a bit.
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bob bobson
Larousse Gastronomique and Escoffier both say that aioli is a small sauce from a mayonnaise base. When we learned to make this in culinary school we used egg yolk. I think this is a great example of toum, but I wouldn't say that this is real aioli. After all the only difference between toum and aioli that i know of is the egg yolk.
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Larousse Gastronomique and Escoffier both say that aioli is a small sauce from a mayonnaise base. When we learned to make this in culinary school we used egg yolk. I think this is a great example of toum, but I wouldn't say that this is real aioli. After all the only difference between toum and aioli that i know of is the egg yolk.
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DonGaviota
I am from the Mediterranean part of Spain, where all i oli comes from. The name literally means garlic (all) and oil (oli) in catalan. In here restaurants often serve a bowl of it with bread and some olives while you wait for your food to be ready. Anyway, nice to see some local cuisine, and that one looks pretty good.
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I am from the Mediterranean part of Spain, where all i oli comes from. The name literally means garlic (all) and oil (oli) in catalan. In here restaurants often serve a bowl of it with bread and some olives while you wait for your food to be ready. Anyway, nice to see some local cuisine, and that one looks pretty good.
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