I always thought you still need yolk for that Quick research showd me that aioli indeed traditionally was made without yolk. Adding yolk would just help stabilize it. I think it should add something to texture and taste profile too , but ill check that later
Chef, where was the love for middle eastern garlic sauce? Same family... just garlic, ice, salt, citric acid and oil brought together with an immersion blender.
FINALLY someone who gets that Alioli is not just Garlic Mayo and is not made with Egg 👏🏽👏🏽
Yesssss
Yesssssss
I combined the two into what I just call “garlic stuff”
Lol sure 🤣🤓
Love this: AND not OR is where it’s at! Nice 👏
My favorite comment was "I’m not Asian, I’m Chinese"😂😂😂
Lol
What
I was today years old when I found out the difference
That’s what I’m here for 😌
Aioli no egg... Mayo has egg... 😊
Exactly:)
@@CHEFROMAINAVRILthe aioli I bought at the supermarket has egg
I always thought you still need yolk for that
Quick research showd me that aioli indeed traditionally was made without yolk.
Adding yolk would just help stabilize it. I think it should add something to texture and taste profile too , but ill check that later
Then it's just mislabeled garlic mayo
Aioli is more towards being something like Toum
I love toum
Finally. Aioli and not just mayo the Americans call aioli to be fancy
You know it!
La version provençale de l'aïoli contient également des œufs, non?…c'était dans une recette de la fin des années 1800s...Good clip!
Oui vous avez raison il me semble qu’il y a une version avec pomme de terre et une œuf
Chef, where was the love for middle eastern garlic sauce? Same family... just garlic, ice, salt, citric acid and oil brought together with an immersion blender.
This was just more a quick one on real southern french aioli vs what people call it :)
But you know me Iove all cuisines
I thought you were the Dan-O's guy for a second there
Who dat
What would you say tastes better between the both also do you have to use the specific oil
I think they’re just specific to the dish you eat it with tbh.
Olive oil for aioli et neutral oil for mayo
That's a seriously runny aioli
You can make it thicker if you want.
For how long can you store it? Can it be freeze?..
Can’t be freeze no, but 2-3 days
So the only difference between an aioli and a mayonnaise is a joke
Hmm?
Not a joke, a yolk.
@@psilocypher lollll
I'll take the garlic please🙂
:)
Could I add Dijon to my aioli
If you want to :)
@@CHEFROMAINAVRILwould it still be considered aioli? Or is it only aioli if there is no egg yolk
@@RaBlazers technically won’t the the actual dish anymore yes
@@CHEFROMAINAVRIL Alright thank you for helping me stick to the actual aioli. 😊
@@RaBlazers of course always happy to help
Only real deal
Oui
The real question is how similar do they taste?
Actually very different one smoother than the other
terrible volume control
Huh