The one thing I love about Andy's recipes is that they're easy. They cater to both amateur and home cooks without the barrier to knowledge. Making a lot of these sauces I feel is daunting when researching on your own, and there's so much variation in the recipes that I imagine to a lot of novice chefs it's a bit of a turn-off. But it's great to see such an simple guide for condiments I use everyday with easily accessible ingredients. Excellent vid!
It looks easy on TV but making these things creates a mess in your kitchen, just think of cleaning your blender! Andy is very entertaining and cool but doing this stuff is a nightmare, you don't see the behind the scenes. That's why we don't do condiments in Mediterranean cousine, tomato sauce is garlic and tomatoes and nothing else.
Thank you for the nice recipes ... if you want keep the pesto longer green - stop the oxidation by always keep a layer of oil on top after scooping something out of the jar
Mate, every time I get a bit sick of cooking, I watch one of your vids and I always get at least one thing from it that gets me back into the kitchen and inspired to have a crack. This time was the Nuoc Cham so thank you once again brother.
If you have an immersion cooker/sous vide machine, you can make your homemade mayo last much longer by pasteurizing your eggs before using them. Set your water bath to 135.0ºF, and when it comes up to temp gently place your eggs inside for 1 hour and 20 minutes. When done, put them into an ice water bath to cool them and dry them off, then mark the shells with a P so you know which ones are sterilized and put them in the fridge. Mayo made from pasteurized eggs will last up to a month with no issue.
Pesto also freezes really well , if you use it for hot foods its not a problem and if you want to use it for cold stuff just take it out a few hours later
@@LynneBaillie-d3j when I do it I use good quality aged parmigiano, and it preserves its flavours really well, but overall, Parmigiano is just there for the msg and the salty flavours, so it's pretty similar if added later. Try nettle pesto!
Hey Andy, doubtful you'll see my message but I just wanted to say im a massive fan and your channel has been a much needed escape for me that last few months. I was diagnosed with Hodgkin Lymphoma at 23 years old at the beginning of July and have started chemotherapy since. I wanted to extend my thanks that your videos have given me alittle bit of an escape and inspiration to cook and love food again as chemo sort of rips that enjoyment away from you at times. and FINALLY, I now have perfected grilling steaks thanks to your videos!! which is such a win at the moment. Absolutely love the videos Andy! Keep up the fantastic work
I'm not Andy, but I hope you're able to get better & heal! I can't imagine the difficulties you've faced so far, but I hope you come out on the other side of it all.
I'm not Andy, but I hope you're able to get better & heal! I can't imagine the difficulties you've faced so far, but I hope you come out on the other side of it all.
Wishing you a speedy recovery mate. Couple of my mates made full recoveries from Hodgkin, and are thankfully doing well now. Much love and respect to your tremendous journey 🙏
Kosho - never heard of it but definitely will make it, it sounds amazing AND it's so economical. I love recipes that use ingredients that might otherwise end up discarded, like citrus skins. The tomato sauce is one I'll try when tomatoes are in season. Looking forward to the celebration when you hit 5 MILLION subscribers! YOU, dear Andy, are THE LEGEND!! Cheers from Sydney.
I'm very impressed with your content! The attention to detail and the helpful tips not only demonstrate a deep understanding but also make it easy for readers to apply that knowledge in practice. This shows that you not only have experience but also care deeply about sharing useful information with others.
Excellent video as always. The biggest takeaway for me is the technique Andy uses for zesting the citrus for the kosho. I have been doing it wrong my whole life.
Thank you andy for finding me a fantastic salt dish to have on the counter and pinch from. I have been looking for YEARS for something I like using and looks great.
Love love LOVE the proper distinction between mayo and aioli. I've got a friend with a wicked egg allergy and it's always a bother for her when we go places and have to ask if the aioli that's everywhere on menus has egg in it. Just because aioli and mayo are similar, and aioli has some gourmet connotations, does not mean that you can call your mayos aiolis.
Learned something new today.... I've been making what I call Aioli from a recipe from my Dad. But it uses egg yolks. So I've been making a garlic mayo apparently. Still very tasty on steaks that I serve with it. Going to try the real thing from here sometime.
It's a quick allioli, but it's not.tjr authentic thing. Allioli gets its name from all=garlic and oli=oil, so garlic and oil. Those are the only ingredients. It's hard in a machine so a mortar and pestle is used. The oil has to be worked in very slowly, so it's not a quick process at all. It's vegan though, and delicious with meat.
love the no nonsense hot sauce! And really every sauce! getting thru 9 sauces faster and more efficiently than most videos get through 1!! big ups Andy and Crew, legends!
Great video Andy, I'm going to have a go at several of these. One quibble: "Always wear gloves when dicing chillies". Birdseye chilli: No gloves for Andy 🙂 Daz must have been distracted at that moment 🙂 Hope you washed your hands before rubbing your eyes or handling the old meat and two veg. Can be excruciatingly painful otherwise 🙂
I just made a hot sauce today after a 3wk fermentation of reapers, Trini scorpions and 7 Pot Brain Strain peppers. Half the batch was straight-up like Andy's, just a touch of vinegar and the second was flavoured with garlic, onion with equal parts honey, liquid smoke, apple cider vinegar and bourbon. Homemade hot sauce is so much fun - you don't even need to ferment (but the flavour is so much better).
There’s a great ramen restaurant my brother in law took me to in Sydney. He lived in Japan for many years. I had never been crazy about ramen, but I tried a yuzu one and it was AMAZING!!!!!!!! With loads of yuzu rind in it, it cut through the rich broth. Delicious.
You’re so right. It’s how I first had it in Kumamoto. Incredible stuff. It’s always in my fridge these days. If you want a fermented version, look for Kanzuri.
mega, so good, thanks for showing how easy it is to make these classics. The fermented chili sauce is my favourite, I also put garlic in it. Everybody adores this sauce. Instead of xanthan gum I take a powder called citrus fiber (it has no aroma and the same smoothing effect)
I don't if Andy reads these comments but I really like these kinda videos when you take something like "Sauce" and break it down. You did eggs the other week and that was good too. The do's... the don't's - its gold! Cheers
I started to make my own ketchup and sweet chili sauce without sugar (with monkfruit) and it tastes sooo much better than store bought no sugar sauces.
Just stick with the six year old sauces at the back of the fridge. The added fermentation adds to the flavour. Plus just remember that if it's safe to eat blue cheese then blue mayo is fine.
I did a fermented chilli sauce once - popped them in a vacuum bag with some salt and sealed them up. Let it go for a few weeks, with the bag puffing up from the CO2 produced - left a bit of headroom when I first sealed it up, so it would be less likely to pop. Then made the sauce similarly to yours from that point.
For the pesto make a seal by leveling it and pouring a thin layer of olive oil on top. Once you break the seal just mix in the oil and reseal with a bit more oil. Naturally if you do that reduce the initial amount of oil and use smaller jars so that you don't have to reseal more than twice.
I was almost disappointed when I didn't see barbecue sauce in the video timestamps, but I then realized the whole BBQ sauce section was being covered by "most replayed", spot on.
I love the I don’t want to get sued “will last in the fridge for a month” haha. Some of that stuff will last on the shelf for years with just some flavour degradation.
I make a jalapeno hot sauce very similar to this but always add garlic, and use the brine to thin out when blending. This keeps the good bacteria alive so it stays a probiotic and is good for your gut biome
I was WAY too old before i realized i could make my own tartar sauce. So much better than store bought. Many condiments later I still haven't made a great Cocktail sauce better than the store bought one i've always liked.
I have been looking for some easy condiments recipes for a while and always thought they seemed a bit of a faf but now i have found these I'm defo gonna give em a try. Ketchup and hot sauce and bbq for sure. Thank you Andy and hi to Babe x
I have been watching Andy's videos/shorts on Instagram, and I never knew he was such a nice guy and a great chef! Not like other celebrity chefs, not one negative word/comment.
I make BBQ sauce with tomato sauce, tomato paste, honey, soy sauce, rice wine vinegar and chicken stock cooked down until thick. It’s freaking delicious!!
@@Roger__Wilco if you want to level it up, get some port spare tube to braise in the sauce before you cook it down. The pork fat and juices just add an extra level of deliciousness. You can then bake the pork spare ribs u til dark and crispy.
I was so blown away when you called it tomato sauce and then I watched as you added the ingredients. I am so glad you referred to it as ketchup @ 16:25. I was so confused. I started out thinking this was a passata.
i call home made tomato sauce, tomato sauce. the bought one that’s factory made and artificial tasting, i’d call ketchup. and i’d call passata, passata. but each to their own, that’s the beauty of life.
Great and timely video! I just started making my own Aioli last week as Heinz Seriously Good is getting pretty expensive here in your homeland Andy. I guess it is garlic mayo now though as it has eggs in it. Either way it was bloody great! I was using Virgin Olive Oil for it but going to swap out half of that for Canola next time as it is pretty expensive and Avocado oil is even more expensive. Might have a crack at your real aioli too, as I do own a mortar and pestle.
Alioli traditionally doesnt use lime or anythibg like that, its straight up crushed garlic with oil. Ali (from the latin root word for garlic) and oli (same for oil). People use lemon and eggs sometimes for cosistency and because it allows to use a blender at hugh speed without worrying about separation. But yeah, the traditional stuff is thick enough you can sort of cut it to spread it
Traditionally we make a sort of tomato passata, but with no seasoning other than salt. I think i will start making my own ketchup. Mayo and pesto are already a regular recipe in my house.
I laughed so hard when he winks 😂😂😂 and when Mitch said Andy was lying. This is video is great as always!! Thanks for the recipes~~ Hope you will have a great vacation Andy.
I already make my own hot sauce, BBQ sauce and pesto. I have a pretty good-sized garden and grow quite a bit of basil, tomatoes and peppers, (and other veggies). Might give the mustard a try. Most of my tomatoes get turned into tomato sauce though.
Pesto is the best thing ever. It's my version of seemingly everyone else's hot sauce. I put it on all of my throw together meals. As long as you use it in moderation, it's insanely delicious and super good for you.
The most popular sauce in Holland is Frietsaus. Most used on chips or some call it French fries, so trying it is recommended. P.S. Almost quite as popular on chips is Speciaal. They put Frietsaus on the top of your chips, currysaus and little cubes of raw onion.
I make my barbecue sauce with tomato sauce, smoked paprika, onion powder, brown sugar, mustard powder and nutmeg. It’s a pity there’s so much chili in the yuzu kosho - it sounds fabulous for the salmon fillets I’m having this week.
If u add a splash of plain yogurt and kefir to your mayo or ranch or blue cheese dressing or other similar sauces, they will last a bit longer imo, you can also use live lacto fermented pickle juice or other probiotics in other sauces
The best of the video: Worcestershire Sauce - don't know why everyone struggles to say that word. Love it. My wife's hate word is Massachusetts - don't know why she can't pronounce it either.
100% This is one of the best videos I've seen you make. Love this kinda "here's a bunch of stuff you can do that's all in the same ballpark" and helps me to pick and choose things I can make for the week. I wanna see a hot sauce dedicated version of this though - I've made my own before a few times - would love to see you spin a few different types specific to different parts of the world. We all love Sriracha from Thailand but can we make indian hot sauce, morrocan hot sauce or even BRITISH hot sauce? XD
Hey Andy - if you want your pesto to stay green, you need to blanch the basil leaves before blending. I've done this myself and can confirm it works.
Surely this will completely change the taste of the basil?
@@joshjamesuk Not at all. Blanch in boiling water for 10 seconds, shock in ice water, squeeze out excess water. Green veggies for days.
i put thin layer of oil on top of pesto and just mixing it in every time i take some out, it gets little bit thiner but not much to bother me
Yeah a thin layer of olive oil on top in the jar stops the oxidisation for a while
It going brown, has todo with the air that is getting to it
The one thing I love about Andy's recipes is that they're easy. They cater to both amateur and home cooks without the barrier to knowledge. Making a lot of these sauces I feel is daunting when researching on your own, and there's so much variation in the recipes that I imagine to a lot of novice chefs it's a bit of a turn-off. But it's great to see such an simple guide for condiments I use everyday with easily accessible ingredients. Excellent vid!
Thanks legend, glad you liked the video!
@@andy_cooks Andy can you hack the praise French dressing ? Aka make a recipe video
It looks easy on TV but making these things creates a mess in your kitchen, just think of cleaning your blender! Andy is very entertaining and cool but doing this stuff is a nightmare, you don't see the behind the scenes. That's why we don't do condiments in Mediterranean cousine, tomato sauce is garlic and tomatoes and nothing else.
Thank you for the nice recipes ... if you want keep the pesto longer green - stop the oxidation by always keep a layer of oil on top after scooping something out of the jar
Mate, every time I get a bit sick of cooking, I watch one of your vids and I always get at least one thing from it that gets me back into the kitchen and inspired to have a crack. This time was the Nuoc Cham so thank you once again brother.
If you have an immersion cooker/sous vide machine, you can make your homemade mayo last much longer by pasteurizing your eggs before using them.
Set your water bath to 135.0ºF, and when it comes up to temp gently place your eggs inside for 1 hour and 20 minutes.
When done, put them into an ice water bath to cool them and dry them off, then mark the shells with a P so you know which ones are sterilized and put them in the fridge.
Mayo made from pasteurized eggs will last up to a month with no issue.
You meant "up to a month...no problem"😉
He said this pretty much
Pesto also freezes really well , if you use it for hot foods its not a problem and if you want to use it for cold stuff just take it out a few hours later
When I am planning to freeze pesto I leave out the cheese. I add in cheese after it is thawed and I’m ready to use it.
I keep an old ice cube tray around for pesto and demi-glace. Make cubes, dump into bags, grab a couple cubes when I need them.
@@LynneBaillie-d3j when I do it I use good quality aged parmigiano, and it preserves its flavours really well, but overall, Parmigiano is just there for the msg and the salty flavours, so it's pretty similar if added later. Try nettle pesto!
Hey Andy, doubtful you'll see my message but I just wanted to say im a massive fan and your channel has been a much needed escape for me that last few months. I was diagnosed with Hodgkin Lymphoma at 23 years old at the beginning of July and have started chemotherapy since. I wanted to extend my thanks that your videos have given me alittle bit of an escape and inspiration to cook and love food again as chemo sort of rips that enjoyment away from you at times. and FINALLY, I now have perfected grilling steaks thanks to your videos!! which is such a win at the moment. Absolutely love the videos Andy! Keep up the fantastic work
I'm not Andy, but I hope you're able to get better & heal!
I can't imagine the difficulties you've faced so far, but I hope you come out on the other side of it all.
I'm not Andy, but I hope you're able to get better & heal!
I can't imagine the difficulties you've faced so far, but I hope you come out on the other side of it all.
Wishing you a speedy recovery mate. Couple of my mates made full recoveries from Hodgkin, and are thankfully doing well now. Much love and respect to your tremendous journey 🙏
Wishing you luck on the journey ahead. ❤
Good luck and a quick Recovery!
Kosho - never heard of it but definitely will make it, it sounds amazing AND it's so economical. I love recipes that use ingredients that might otherwise end up discarded, like citrus skins. The tomato sauce is one I'll try when tomatoes are in season. Looking forward to the celebration when you hit 5 MILLION subscribers! YOU, dear Andy, are THE LEGEND!! Cheers from Sydney.
Tried out a few of these to replace old ones in the fridge! The difference in quality was surprisingly substantial! Thank you for sharing! 🙏
Pesto freezes really well!! We make huge batches and freeze in individual portions.
Love your work Andy! Making these 9 sauces for us is awesome! Always clear and concise instructions and you never put your head up your arse. Legend!
I envy people who have the energy to make such condiments.
Im glad you mentioned how long they'll last in the fridge.
Great video. This guy is helping ordinary people become great cooks. Well done.
I'm very impressed with your content! The attention to detail and the helpful tips not only demonstrate a deep understanding but also make it easy for readers to apply that knowledge in practice. This shows that you not only have experience but also care deeply about sharing useful information with others.
Excellent video as always. The biggest takeaway for me is the technique Andy uses for zesting the citrus for the kosho. I have been doing it wrong my whole life.
Brb, buying sauce
Underrated comment-
Me 2 😂😂, but it is good to know options.
Fail
😂
Lol
Thank you andy for finding me a fantastic salt dish to have on the counter and pinch from. I have been looking for YEARS for something I like using and looks great.
Love love LOVE the proper distinction between mayo and aioli. I've got a friend with a wicked egg allergy and it's always a bother for her when we go places and have to ask if the aioli that's everywhere on menus has egg in it. Just because aioli and mayo are similar, and aioli has some gourmet connotations, does not mean that you can call your mayos aiolis.
Learned something new today.... I've been making what I call Aioli from a recipe from my Dad. But it uses egg yolks. So I've been making a garlic mayo apparently. Still very tasty on steaks that I serve with it.
Going to try the real thing from here sometime.
lots of restaurants in the U.S. call mayo aioli for some unknown reason. so it's not your fault
It's a quick allioli, but it's not.tjr authentic thing. Allioli gets its name from all=garlic and oli=oil, so garlic and oil. Those are the only ingredients. It's hard in a machine so a mortar and pestle is used. The oil has to be worked in very slowly, so it's not a quick process at all. It's vegan though, and delicious with meat.
@@vaazig If you are eating meat, why would you care if it is vegan. :) Just joking.
I love how Andy makes everything seem do-able. Thanks, Andy!
I can't tell you how much I love hearing you pronounce Mexican words :D
great work, chef!
I'm a retired Chef I've made many of the sauces and of course some different ones. But I did enjoy watching make yours.
What an absolute belter of a video! Thanks, mate! Condiment queen over here 😂🙌
love the no nonsense hot sauce! And really every sauce! getting thru 9 sauces faster and more efficiently than most videos get through 1!! big ups Andy and Crew, legends!
This is unrelated but wow Andy I actually love your kitchen
Honestly mate, I really appreciate your style of informative cooking. Good on ya.
Great video Andy, I'm going to have a go at several of these. One quibble: "Always wear gloves when dicing chillies". Birdseye chilli: No gloves for Andy 🙂 Daz must have been distracted at that moment 🙂 Hope you washed your hands before rubbing your eyes or handling the old meat and two veg. Can be excruciatingly painful otherwise 🙂
The nuoc cham recipe was life changing!!!
I just made a hot sauce today after a 3wk fermentation of reapers, Trini scorpions and 7 Pot Brain Strain peppers. Half the batch was straight-up like Andy's, just a touch of vinegar and the second was flavoured with garlic, onion with equal parts honey, liquid smoke, apple cider vinegar and bourbon. Homemade hot sauce is so much fun - you don't even need to ferment (but the flavour is so much better).
Yuzu koshoo can change taste of miso soups dramatically. That’s why Japanese in Kyushu loves yuzu koshoo. Thanks bro!!!
There’s a great ramen restaurant my brother in law took me to in Sydney. He lived in Japan for many years. I had never been crazy about ramen, but I tried a yuzu one and it was AMAZING!!!!!!!! With loads of yuzu rind in it, it cut through the rich broth. Delicious.
You’re so right. It’s how I first had it in Kumamoto. Incredible stuff. It’s always in my fridge these days. If you want a fermented version, look for Kanzuri.
Andy is now doing what Joshua seems to have left behind… and I’m grateful!
mega, so good, thanks for showing how easy it is to make these classics. The fermented chili sauce is my favourite, I also put garlic in it. Everybody adores this sauce. Instead of xanthan gum I take a powder called citrus fiber (it has no aroma and the same smoothing effect)
Can't wait to try these!! been trying to do less preservatives in my diet, so this video came along at the right time!!
I don't if Andy reads these comments but I really like these kinda videos when you take something like "Sauce" and break it down. You did eggs the other week and that was good too.
The do's... the don't's - its gold! Cheers
Kitchen tips with Andy 🎶
Awe man I sung that! Lol
Western spaghetti awesome choice
Congrats on 5M subscribers that’s an amazing achievement and very well deserved ❤❤❤ love from NSW
Thanks for the recipes Andy. I love that I found your channel after the “what do you want for lunch/dinner” shorts.
One of the best and more informing videos I've seen about cooking!
Pesto is definitely a fave to make knowing how easy it is to make. Same thing with salsa verde.
We make pesto in large batches and freeze in ice cube trays. Easy to grab and throw in a dish when you don't have time to make it fresh.
Nuoc Cham getting made tomorrow for Vietnamese summer rolls. Great video - thanks.
I started to make my own ketchup and sweet chili sauce without sugar (with monkfruit) and it tastes sooo much better than store bought no sugar sauces.
That's such a good idea, I love sweet chili sauce but hate that much added sugar
Just stick with the six year old sauces at the back of the fridge. The added fermentation adds to the flavour. Plus just remember that if it's safe to eat blue cheese then blue mayo is fine.
What's your recipe for ketchup?
Try allulose 👌
I did a fermented chilli sauce once - popped them in a vacuum bag with some salt and sealed them up.
Let it go for a few weeks, with the bag puffing up from the CO2 produced - left a bit of headroom when I first sealed it up, so it would be less likely to pop.
Then made the sauce similarly to yours from that point.
For the pesto make a seal by leveling it and pouring a thin layer of olive oil on top. Once you break the seal just mix in the oil and reseal with a bit more oil. Naturally if you do that reduce the initial amount of oil and use smaller jars so that you don't have to reseal more than twice.
Love nuoc cham - I bring the fish sauce/sugar/ vinegar/water just up the boil and allow to cook before adding the rest. What a sauce!
I was almost disappointed when I didn't see barbecue sauce in the video timestamps, but I then realized the whole BBQ sauce section was being covered by "most replayed", spot on.
Yes, that will be all us Brits replaying him pronouncing Worcestershire with one syllable too many.
Love the coconut vinegar you used for the hot sauce!
I'll definitely end up making at least one of these onto the cooking playlist it goes.
Andy, thank you so much! I love all of these. I will make all the ones that are not spicy. You are a great teacher.
This guy makes me feel like I could chef at a Michelin star restaurant...awesome content, thank you for inspiring a home cook!
Glad the channel is growing, Andy! im gonna try some of these, Thanks, Chief!
I already had immense respect for your channel, but making *real* aioli just took it to a whole new level.
That mustard is amazing! I made it from watching Brad and have never gone back!
I've watched and do watch many TH-cam cooking stuff.
Your content is the absolute best 👌 💯
I love the I don’t want to get sued “will last in the fridge for a month” haha. Some of that stuff will last on the shelf for years with just some flavour degradation.
I make a jalapeno hot sauce very similar to this but always add garlic, and use the brine to thin out when blending. This keeps the good bacteria alive so it stays a probiotic and is good for your gut biome
We put orange and red seedless peppers into out tomato sauce, absolutely addicting.
Will the blended apple seeds not be toxic in the sauce?
I was WAY too old before i realized i could make my own tartar sauce. So much better than store bought. Many condiments later I still haven't made a great Cocktail sauce better than the store bought one i've always liked.
I have been looking for some easy condiments recipes for a while and always thought they seemed a bit of a faf but now i have found these I'm defo gonna give em a try. Ketchup and hot sauce and bbq for sure. Thank you Andy and hi to Babe x
amazing video and recipes. i love the nonchalant way you ferment
Andy I love your videos. Entertaining, informative, professionally made and presented with style. You are my go to TH-cam chef. Thanks👍.
I make pesto once a year, when the basil plants have taken over, it freezes well in small jars
I have been watching Andy's videos/shorts on Instagram, and I never knew he was such a nice guy and a great chef! Not like other celebrity chefs, not one negative word/comment.
I make BBQ sauce with tomato sauce, tomato paste, honey, soy sauce, rice wine vinegar and chicken stock cooked down until thick. It’s freaking delicious!!
That sounds good, adding it to my list of random things to try
@@Roger__Wilco if you want to level it up, get some port spare tube to braise in the sauce before you cook it down. The pork fat and juices just add an extra level of deliciousness. You can then bake the pork spare ribs u til dark and crispy.
Awesome! Saved the video as well because this is so useful. Cannot wait to add my little twist or what the kids come up with as well ❤
5:27 Divide by 8 and multiply by 2 or just divide by 4? 😉
I've always just divided by 188 then multiplied by 47. Much easier😂
@@stevea7115this guy maths
You're a star Andy. Thanks for the recipes.
Ketchup, hot sauce, mayo and mustard are definitely going in my fridge.
I was so blown away when you called it tomato sauce and then I watched as you added the ingredients. I am so glad you referred to it as ketchup @ 16:25. I was so confused. I started out thinking this was a passata.
i call home made tomato sauce, tomato sauce. the bought one that’s factory made and artificial tasting, i’d call ketchup. and i’d call passata, passata. but each to their own, that’s the beauty of life.
australians usually say tomato sauce instead of ketchup!
@@luciaz5249Yeah.
And there's no worstershire sauce in tomato ketchup
Great and timely video! I just started making my own Aioli last week as Heinz Seriously Good is getting pretty expensive here in your homeland Andy. I guess it is garlic mayo now though as it has eggs in it. Either way it was bloody great! I was using Virgin Olive Oil for it but going to swap out half of that for Canola next time as it is pretty expensive and Avocado oil is even more expensive. Might have a crack at your real aioli too, as I do own a mortar and pestle.
This video content is invaluable, Andy! Thanks, brother. Stay awesome.
Alioli traditionally doesnt use lime or anythibg like that, its straight up crushed garlic with oil. Ali (from the latin root word for garlic) and oli (same for oil). People use lemon and eggs sometimes for cosistency and because it allows to use a blender at hugh speed without worrying about separation. But yeah, the traditional stuff is thick enough you can sort of cut it to spread it
There is a couple of them I haven’t made before or even tasted. Interesting and definitely something I will try at some point. Thanks for the recipes.
@8:51 - Pepperbellypete figured out how to say "Worcestershire". He sells "Worshyoursister sauce"! 🤣Great vid, Andy!
Traditionally we make a sort of tomato passata, but with no seasoning other than salt. I think i will start making my own ketchup. Mayo and pesto are already a regular recipe in my house.
The aioli recipe is pretty much exactly how I was taught to make Lebanese Toum. Delicious.
Andy the kitchen magician.
Level up your food indeed.
I laughed so hard when he winks 😂😂😂 and when Mitch said Andy was lying. This is video is great as always!! Thanks for the recipes~~ Hope you will have a great vacation Andy.
I already make my own hot sauce, BBQ sauce and pesto. I have a pretty good-sized garden and grow quite a bit of basil, tomatoes and peppers, (and other veggies). Might give the mustard a try. Most of my tomatoes get turned into tomato sauce though.
Whoa Andy congrats on 5 million subs 🎉Love the book ❤
Hey, love your work.
Can you please tell us about the little gas cooker you often use on the bench.
Pesto is the best thing ever. It's my version of seemingly everyone else's hot sauce. I put it on all of my throw together meals. As long as you use it in moderation, it's insanely delicious and super good for you.
Hello from the UK. Just pre ordered your book!
The most popular sauce in Holland is Frietsaus. Most used on chips or some call it French fries, so trying it is recommended.
P.S. Almost quite as popular on chips is Speciaal. They put Frietsaus on the top of your chips, currysaus and little cubes of raw onion.
Olive oil mayo can be a bit bitter. If using olive oil, I would use some olive oil, mixed some neutral oil like canola/sunflower.
I made the fermented chily sauce because of your Shorts Video and I got addicted to it 🌶️🔥❤️ also I'm going to try the vietnamese sauce for sure!
Love it Andy! Also caught your little spot on 7 News recently for the Ekka! Was cool seeing ya on the mainstream media man :)
Superb video Andy. Looking forward to trying some of these sauces. Really love all your videos.
You can also use the brine liquid from the chiles as a nice little garnish sauce or ferment starter from something else, so don't through it away.
I made ketchup last year. Needed aging, but now is delicious, use as tomato paste
Did take an age to cook
Nice work, Andy!
"Don't! use your fingers, ya grub" and with that, my cup of tea exited my nose! 🤣🤣
Not on camera but off camera, all the fingers!
😂
Thank you Chef Andy. I am learning a lot from you videos.
I make my barbecue sauce with tomato sauce, smoked paprika, onion powder, brown sugar, mustard powder and nutmeg. It’s a pity there’s so much chili in the yuzu kosho - it sounds fabulous for the salmon fillets I’m having this week.
Never heard of Kosho but it looks pretty good, I'll give it a try, thank you.
If u add a splash of plain yogurt and kefir to your mayo or ranch or blue cheese dressing or other similar sauces, they will last a bit longer imo, you can also use live lacto fermented pickle juice or other probiotics in other sauces
Always wanted a "Yuzu" Kosho substitute, definitely trying this one out!
The best of the video: Worcestershire Sauce - don't know why everyone struggles to say that word. Love it. My wife's hate word is Massachusetts - don't know why she can't pronounce it either.
Best video ever! If you can make it, it just tastes better!!
100% This is one of the best videos I've seen you make. Love this kinda "here's a bunch of stuff you can do that's all in the same ballpark" and helps me to pick and choose things I can make for the week. I wanna see a hot sauce dedicated version of this though - I've made my own before a few times - would love to see you spin a few different types specific to different parts of the world. We all love Sriracha from Thailand but can we make indian hot sauce, morrocan hot sauce or even BRITISH hot sauce? XD