Real Aioli - Egg-Free Garlic "Mayonnaise" - Vegan Aioli Recipe
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- čas přidán 3. 10. 2016
- Learn how to make a real Aioli Recipe! Visit foodwishes.blogspot.com/2016/1... or the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy, and delicious No-Egg Garlic "Mayonnaise" Recipe!
- Jak na to + styl
Check out the recipe: www.allrecipes.com/Recipe/255815/Real-Aioli/
>Advertise a sauce as vegan
> Serve it on steak
I like your style, Chef John!
I'm dying, you might be the only person that emphasizes that it's a "vegan" aioli but would put it on a steak. I love it lol!
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.
I am from Spain and this made me really happy! Right on Chef John! That's exactly the way my dad makes it!
I actually made Aioli accidentally a while back. I used some ground garlic and olive oil along with spices to make a salad dressing and it ended up looking like mayonaise. I tought it was cool, but didnt realize it was an actual thing. Now I can make it the propper way.
Congratulations from Spain. I was convinced you would male some sort of garlic mayo instead of real all-i-oli/alioli/aioli. It's a very niche sauce that is not common even in most regions of my country, and you're the first foreign channel I see that got it completely right. Also, as a warning to most people who never tried it: it's VERY garlicky. Also, you can use lemon zest instead of juice if you like it more this way.
Watching from Portugal, was expecting the same, was pleasantly surprised!
Uru Do you make aioli this way in Portugal? Here in Spain it's traditional in the eastern coastal regions
We do the same as you guys do, but in the touristy areas you'll find it mixed in with mayo. I rather have some when visiting Toledo rather than doing my own though, alioli always tastes better when eaten in Spain!
Uru It's done with egg a lot here too. I went to Madrid some time ago and all the alioli was garlic mayo (very good nonetheless). The original version is more common in Catalonia, Valencia or Majorca
I love the pestle mortar and made of olive wood. it is beautiful
I love how hilarious you are. You seem like you would be a very fun person to know! love listening to you, and your great recipes!
Does everyone know that things have different names in different countries?
Like Šef Ivan instead of Chef John?
lehsun chutney
hey chef John! can you make a Thanksgiving baked macaroni and cheese recipe? 😊
I'm from Spain and I approve this recipe.
Hey chef. I just wanted to say thank you for supporting vegans. I'm not personally vegan, but I always appreciate open-mindedness :)
Interesting. It's basically the same as Mediterranean garlic paste, TOUM.
That stuff is like crack, it's SO good!
Awesome. I love these simple, yet impressive recipes. Thank you, Chef John!
I'm only subscribed for the yearly vegan recipe. Love this guy attitude.
same here, but also for a lot of inspiration
Daniel Calzada are you vegan?
Yep! The annual vegan recipe and his velvety smooth voice.
having collected a few vegans on this thread ... any other recommendations for CZcams channels to watch for?
Peaceful Cuisine - a tasteful mix of calming, organic ASMR audio and awesome vegan recipes.
Laura Miller - Adorable personality with a sexy voice too! More on the healthy/raw/quirky side.
Mary's Test Kitchen - Reliable and unique recipes.
Gennaro Contaldo - Not vegan whatsoever but his personality is so infectious and wonderful! Plus, lots of his dishes can be veganized.
Lively Aly - Gorgeous, aesthetic, well-put-together videos of vegan recipes.
Hot For Food - Unique creations, gives no fucks about healthy eating.
The Happy Pear - A crazy pair of boisterous vegan twins with a lot of recipes.
As someone born in Marseille, I can confirm that's the real one.
That's great, not many english-speaking youtuber does it right.
Traditionally, we serve it with steamed vegetables, hard-boiled eggs and cod (it's also great with grilled tuna steak and fish in general).
I've also heard of this as an Egyptian sauce called Thoum. A Shish in Minneapolis serves it with their fries and it is glorious.
I recently got a mortar and pestle! This is going to be first thing I use it for!
Yeeeey Chef John thank you so much for this. Please make more vegan recipes :)
Chef John you are the most amazing chef ever I have watched every single video you have produced and those puns oh those puns😂😂
Thank you for this recipe. I can't wait to try it! ❤
It is very hard to find a recipe for proper alioli. Even in Spain there is a lot of people who actually believe that garlic mayo is the same as alioli, but this is the real stuff. I am impressed ^o^
Yum!! I love anything garlic so definitely trying this!
My mind is so blown. Thank you. Adding this to my toolbox.
Nice Topping that pan fried steak with that Aioli.......Pan fried is way under rated. But you may just get through to someone who doubts your culinary prowess. Your a great teacher there Chef John!! Thank you so much!!
I love this! I always thought that making my own mayo was a pain in the patootie, although my mom showed me, and I tried it, but I like store bought just fine. But THIS looks easy, and delicious.
Can not get enough of Food Wishes!!! :D
This has... What's that called... Oh! Uh... Flavor! Props to you Chef John
Your vegan recipes are my favorite! Keep them coming :)
I love this recipe!
Yassss for the vegan/vegetarian recipes 😍😋
Omg thank you for this recipe!
So cool! I had no idea garlic could emulsify oil like that.
As a Belgian I very much appreciate the shout-out to Belgian ales.
Love the video too!
Yes thanks, keep the vegan recipes coming!
this guy is so awesome very talent love his voice good sense of humor about food the best...would love to meet you!
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.
YES I LOVE THIS!!!
Vegan recipes are always appreciated, Chef John. Thank you!
YES!!! More vegan recipes 👌🏾
Need to try this recipe
💕
Thank you! My egg allergic family is excited to try this 💖
Ooh..looks great!
Also, would you consider doing a video on that "Steamed Roasted Artichoke"? I love artichoke, but I've personally only ever boiled it in salt water until the leaves pull off easily, and then eaten off of them one by one before getting to the core.
aaaaand this is perfection 😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😌😌😌😌😌😌😌😌😌😌😌😌😌😌😌💦💦💦💦💦💦💦💦💦💦💦💦 mouth waters
More Vegan options please Chef J!! People need their minds to be opened to vegan cooking being delicious
Happy to see this video, thought you'd never show the real deal (not that I don't enjoy garlic mayo). It is amazing eaten with spanish style fish stew.
Thanks chef John , I never knew there was a real aioli !!!!
The quintessential Catalan sauce. All i oli.
Looks sooo good! 😃
Lovely vegan option, thanks
It's a typical spanish sauce and it's not mayonnaise with garlic, it's and emulsion of garlic and olive oil. Thank you for sharing the actual recipe😍 people mistake mayonnaise with garlic for alioli but it's different and we are very proud of our gastronomy.
If you add some water-soaked and drained break you will have a very nice Greek 'Skordalia' Its has the same taste with Aioli but with some body.
A little type slipped in. It's soaked bread not break mixed in with the garlic paste. ;)
I just recently discovered an allergy to eggs. None of the stores in my town sell egg free or vegan mayo. I have to make my own. Thanks for showing this technique.
Wow! I never hat aioli because I thought it IS garlic mayonnaise (I'm sure that's all you get in restaurants). This looks amazing! I'm going to try this and stun everyone with my new aioli knowlage. Thanks Chef! =)
thank you chef John
This seems basically the same as toum, the garlic sauce stuff you get at Mediterranean (Lebanese) restaurants. I love that stuff.
It pretty much is, the only difference really is that lemon juice is optional in aioli, and that toum occasionally has fresh herbs in it (e.g. mint).
I always love putting it on some paëlla or risotto, it goes surprisingly well with rice dishes.
yeah it is, but they use canola oil instead
So that's what they call it. Now I can google how they make it so white/creamy/mayo-looking.
this is indeed delicious
Omggg I'm so early!!! Hi chef John I LOOOOOVEE your channel
Damnit Chef John, your videos are enabling my procrastination :-) Thanks for the great video
Yess a vegan recipe!! Thanks Chef John
Thank you! More vegan recipes please!!!
I always thought aoli was something hipsters called mayonnaise. I will have to try this one day. Thank you Chef John.
yay!!!!! thanks so much!
MY FOOD WISH IS A GNUDI!!!!!!! CHEF JOHN PLEASE MAKE A VIDEO ON GNUDIS!!!!!!!!!!!!!
ok 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!
Looks yummy!
can you possibly do more vegan or vegetarian recipes? that would be awesome c:
I second this! I'm far from being a vegetarian, but I do love a good vegetarian dish made from real vegetables and not tofu based fake meats or deep fried potato variations.
it's like our middle eastern version of thoum.(that is used in Shawerma sandwiches too)... but we use a food processor for it. soooooo good and stays in fridge for up to a month. never used ur way. ur way is very good too. thanks Chef.
I think even there its garlic mayo(at least in franchise restaurants).
yes only in restaurants to reduce the cost. Also there are many versions that include mayo,eggs or even a potato or corn starch sometimes.but the best and the simplest is this right here :)...
His way is actually the traditional way of making thoum. Using a food processor is just the easier(and imo better lol) option.
Recipe? I'd like something I can keep in the fridge for a month!
lol ..aren't we all. it is this recipe I was talking about. but we use a food processor instead. so add all garlic in food proceasor.mix until you kill the heck out of them then add one table spoon lemon juice sloooooowly to it.add salt and keep mixing. then from that small nozzle of ur food processor drizzle olive oil again slowly until u see a paste like. it could take up to 1/2 cup of oil or so depending on how many garlic u used.if u do it too fast the garlic won't become a paste like. keep in fridge for a month.dip it with fried chicken..and smile....u will be reborn again ..trust me! lol
Wow looks yummy
i call it "no-kissing-today-sauce"
As a die hard good eats fan, I relish every single reference you make to it, chef.
I've never been this early. Today's gonna be a good day.
Yay! More vegan recipes please!! :D
THANK YOU!!!
Looks good
Perfect for Garlic Breads.
"Will you like that better than this? I have no idea."
Win.
Hello this is just a simple guy saying thank you. Thank you for the music. :)
Looks epic jw What kind of olive oil? any recommendations for other oils that could substitute in?
Beautiful! :)
"when you are one of the vegetarians I've heared about"
😂😂😂that killed me
Never heard of this before. Interesting.
Good Morning,
Question: What is the shelf life of the Aioli? Thanks
Chef your Real Aioli looks Awesome ! :)
A very nice recipe. I really love garlic. Where can I get that wooden mortar and pestle? It looks really cool.
I think I've been subscribed to you for so long that I'm pretty sure you already did a video on this. Nonetheless, it's good to be reminded!
How would this be with a seafood dish of some kind?
I eat a lot of salmon; maybe this would go good with that some time.
Chef John! I'm a starving college student. It would be great if you could show easy and cheap recipe(that's possibly gormet) for people like me! Thanks fiebre great videos as always 😁
I bet this would go great on grilled salmon! :D
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
Hi chef jhon, do you have any recipes for green aji sauce that the give you in the perubian restaurants??
About the food: I made it today. I think I had to much olive oil, because it was the rught substance, then I putted some more oil in and now it is to thin. Well, for the taste it doesn't matter! A great garlic taste together wuth the lemon juice. Thanks for the recipe!
I usually add a teaspoon of mustard instead of the lemon and it gives the perfect amount of tartness. And if you add water (after you made your "special" mayonnaise) one spoon at a time, you get a delicious sauce/dipping sauce that you can add to fries or steak or whatever
Thanks dear Chef I Like 'it . 👍 👏 👍😂.
This is super popular in Australia, you can get it at most bbq chicken or kebab places!
I want you in my kitchen chef John!
Wooohooo, a vegan recipe from Chef John!! Keep up the great content John!
the garlic piece that flew away at 1:17 did you include that pice?
(yes i need to know)
GOOD EATS
It's called "Allioli" and it's typical sauce in Catalonia (spain). We eat it with snails and meats or fishes. Really it's good with everything, even just with bread
This looks like a another reason to grill some steaks!
Did anyone else get sidetracked by the Belgian ale reference?
My mind flashed to a large gold rimmed glass goblet of Gouden Carolus Grand Cru.
Thanks Chef!