How to Make Aioli from Scratch | Tips & Techniques by All Things Barbecue

[@rneustel388]

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]

I'll try that, thanks

[@colemancarson8118]

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

[@thatbobusguy]

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!

[@_brianhamilton]

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

[@allthingsbbq]

It's going to be awesome.

[@Neilos-sd6ti]

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.

[@nancyroche3980]

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

[@dizzleTk]

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

[@iliketowatch1978]

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

[@vanmergeren6033]

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.

Sorry, it's catalan

[@travisyarbrough4033]

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

[@chrisp755]

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

[@Thumpur69]

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

[@8Munch]

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

[@ivse9696]

Best BBQ Channel - regards from Germany 👍

[@toniawicks8331]

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

[@rebootukology1014]

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

[@retrokrempel]

Looks fantastic. Greetings from Germany

[@UnfadingSilence]

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

[@3870TheDad]

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

[@ACE112ACE112]

"original" this isn't aioli.

[@mattsanderson]

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

[@allthingsbbq]

Let us know how it turns out!

[@AngelicalOrABeat]

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

[@nancyroche3980]

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

[@brandadon2]

Legend

[@brandongaither5811]

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

[@keepgoinzeus]

Forever.

[@mikezen3849]

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

[@Jell0zz]

This is one of the best iterations of how to make Aioli on KZbin 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

[@UniquelyCraftedBartending]

This was awesome!

[@td3612]

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

[@allthingsbbq]

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

[@truckeqscootful]

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]

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

[@jazzmoos5382]

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.

[@zacksucks798]

Great video. Love the glasses.

[@SwisstedChef2018]

Very nicely done

[@allthingsbbq]

Thanks for watching!

[@LogRocks1]

Very useful even tho it was posted ages ago

[@operatingnurse]

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

[@toniawicks8331]

operatingnurse how well it turn out on the KitchenAid?

[@meowmeowmeow-7040]

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

[@allthingsbbq]

Thanks for watching!

[@soneares9172]

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

[@ClarkAve321]

What else could you add besides jalapeño mustard?

[@popatop75]

thanks how long did this way take

[@אספרסוטק]

how long can be kept in fridge?

[@brianzarate6360]

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

[@emmettjang9166]

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

[@allthingsbbq]

Thank you!

[@alannguyen257]

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

[@toshing2]

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

[@peterdonnellan]

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

[@matthewmattei7061]

Can you do a chipotle aioli?

[@shortasdfghjkl]

thank you sir

[@janemarsh6539]

I LLOOOOVVVVEEE AAAAIIIIOOOOLLLLIIII

[@wassabi-g7p]

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

[@krishnagondaliya636]

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

[@chasecreechproduction6914]

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

[@nadiajafri1318]

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 .

[@bigol9223]

I LOVE AIOLI

[@grussem]

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

[@sebastianwr719]

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

[@YoungST23]

need acid... can use vinegar but lesssssssssssss

[@TusVideos-mx]

Nice

[@Mikeyfromtheblock1]

I would add habanero and lime with fine minced white onion

[@Oneness100]

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

[@EphemeralF]

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.

[@gadgetgirlretires]

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

[@miktmurray]

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]

Same! Anyone know why?

[@TaylorMakes]

@@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]

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

[@alanbasit5660]

same way with mayo ?

[@carljohnson692]

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

[@shadowmoses8204]

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

[@Jack-oz1nx]

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.

[@cruzbotello5432]

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

[@holyarmageddon19]

Isn't that Mayo instead aioli

[@paolarooijackers251]

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

[@irismoody7244]

Raw egg ?

[@larrysowada9905]

what's the 3 mean on your hat?

[@JimJacksonOK]

Larry Sowada Chance!

[@larrysowada9905]

Chance for what?

[@allthingsbbq]

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.

[@FREAKOUT123ism]

cool

[@djpat5998]

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

[@112Haribo]

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.

[@scarrylarry213]

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

[@Custerd1]

So garlic hollandaise.

[@zanesnacks4172]

Where the real Aioli videos without using eggs >.>

[@Galdring]

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.

[@jonfitz8280]

I saw someone use a pestle and mortar

[@zaqueogarcia5021]

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]

How much pretentiousness should we add?

[@HenneB]

This is a Garlic-Mayo tho.

[@internetshaquille]

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

[@allthingsbbq]

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]

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]

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

[@melibeip]

This is garlic mayonnaise, not aioli.

[@danieljusto2741]

Its called Alioli

[@SwisstedChef2018]

Basically making a Mayonnaise

[@margotwagner7586]

my mayo came out really bitter :(((

[@solidseagull4062]

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]

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.

[@nilroman1360]

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

[@patrickhnoe]

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

[@blaviken7743]

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

[@puddsd4362]

Aioli does not have egg in ig

[@causalityinversion]

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

[@serverbutiken]

Why egg? It's mayonnaise...

[@eduardoenmanuel]

alioli...

[@caramelbonbon92]

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

[@chrisjohnson7574]

eye oh li

[@nestorus1]

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]

Cristian Nestor go fuck yourself

[@alexandrumacedon291]

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

[@112Haribo]

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

[@allthingsbbq]

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

[@danielhamilton9801]

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]

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

[@ShoShoUK85]

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

[@Snedesk]

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?

[@-NxPx-Phoenix]

that's not aioli thats garlic mayo

[@allthingsbbq]

How about sharing your recipe with us? Thanks!!

[@-NxPx-Phoenix]

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

[@-NxPx-Phoenix]

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

[@frednewkirk]

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

[@imthegrinchthatstolechrist4384]

Chef Tom cannot even say "aoili" correct.

[@martitrullols6087]

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

[@imthegrinchthatstolechrist4384]

@@martitrullols6087 do you know you to pronounce it?

[@martitrullols6087]

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

[@bullgrim]

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

[@frednewkirk]

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

[@haroldbridges515]

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

[@crazyjd64]

those glasses are too small for ur dome

[@lidans.9663]

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