How to make Aioli | Traditional Aioli Recipe Without Egg
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- เผยแพร่เมื่อ 20 พ.ย. 2020
- Aioli, alioli or allioli!
Catalan world-famous Aioli sauce!
The name alioli means the only ingredients we use: garlic and olive oil.
Ali in Catalan means garlic and oli is oil.
How to make an authentic aioli sauce?
Use garlic, salt, and oil only. And nothing else!
Don’t use a blender, work with your hands! These are the only secrets to your successful aioli sauce!
Just crush garlic in a mortar with pestle and emulsify with a bit of salt and olive oil. Using only garlic as an emulsifier requires you to thoroughly crush it and add oil drop by drop so that an excess of oil does not "cut" the aioli.
Today, aioli is often made in a blender, but with blender, you will never get the same strong texture as real aioli is supposed to have!
There are some versions of the aioli sauce that use egg yolks, but they are closer to a garlic mayonnaise, whereas an authentic aioli is made without egg yolk and has more garlic in it. Making aioli without egg makes the process more laborious as the emulsion is harder to stabilize, but this gives the aioli sauce it’s pastier strong texture that you will never get by making it with an egg.
In Spain, we believe that the absence of egg distinguishes aioli from mayonnaise!
Since about 1990, in the US it has become common to call all kinds of flavored mayonnaise aioli. But in Spain, we insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning.
In Spain, particularly in Catalan cuisine, aioli or alioli is often served with arròs negre (black rice or black paella with aioli sauce) or fideuà con alioli (paella where instead of rice you have pasta fideuá). Then, of course, it’s very typical to serve aioli with potato (famous Spanish patatas bravas con alioli). Aioli goes with codfish or any other seafood, with meat, aioli is great for barbecue, for vegetables (raw tomato with aioli for example:)
If you have enjoyed the video please give me a thumbs up and subscribe to the channel, I will be posting more and more Spanish recipes!
Find the Written Recipe of Aioli Sauce on my Instagram @paella.bcn
Videos of different Spanish Paella types you can find here:
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I am happy to invite you to my Airbnb Online Experience “Cook Paella with a Top Chef”
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Thank you!
Helina Sanchez | Spanish Chef
xxx
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Only time I’ve seen someone make original aïoli everyone else uses the modern version with egg
Thank you very much for watching my video!
Finally came across someone making this who doesn't use an egg. Just the thought of an egg with garlic does not start with a with me. Thank you!
Thank you! Happy you liked the recipe!
Gracias Helena! Love it!!! I had garlic aioli when I was in Spain years ago. Loved it! Ty!
Loved this.
Thank you
Thank you! Happy you liked it!😍
¡Excelente! muchas gracias. Estaba buscando la auténtica receta pero todas las que había encontrado usaban huevo y limón.
Incredibly easy instructions and very useful information. I live in Germany. Most olive oils do not have the aceity info. Luckily junior brought me some from Marbella. Aceity 0.3. So I'm good. 😂
Great video and ditto recipe - and a super simpatica cook🙂
Thank you! 😍😍😍
Muchas gracias por tu excelente video! Muy bien explicado Helina. You're very inspiring. I love how you emphasised making the aioli by hand (not a blender). I am looking forward to using your method. Thank you Elisabetta Renwick, New Zealand.
Thank you Elisabetta! I hope you will succeed! 😍💪
Thanks, beautiful lady!
This was awesome! Definitely worth a little extra effort for that taste :D
That's so great that you managed it! It's not an easy recipe for sure! Best New Year wishes from Barcelona!
That wine pitcher is a super smart invention!!!
Yeah:) exactly for our new reality: covid-friendly:)
Well… with my friends it wouldn’t matter. It’s so small we would each need our own anyway 😂 I love it too! Super smart.
Bien explicado Helina, me ha gustado! Por cierto, eres una jefa muy guapa.
¡Muchas gracias por ver mi video! ¡Me allegro que te haya gustado! 😉😉😉
@@helinasanchez-spanishchef ❤️
@@helinasanchez-spanishchef Un abrazo fuerte reteque bella!
ok so i knew about aioli, but didn't know about oil acidity. learning everyday :D nice video, even entertaining, some of the other youtubers make some "boring" cooking videos haha, now I'm curious about that patatas bravas (i hope i heard it right )
Happy you liked the video! Yeah, patatas bravas is main Spanish tapa! Actually, I host an online cooking class with this dish. And I think I will make a patatas bravas video recipe soon. Best wishes from Barcelona!
@@helinasanchez-spanishchef best wishes from Constanta. Romania. I had to look it up what tapa is. Thanks for the reply I like your energy I will most definitely watch more of your videos 🤗
Your hair is beautiful ❤️ looks beautiful in braids 🤩
))) Thank you!
@@helinasanchez-spanishchef you are beautiful also miss LILIA and your xcent is cute l have white hair l love your hair it is very beautiful and in braids beautiful braids beautiful ❤️ you speak Spanish? miss Helina?.
done that and it was way too spicy pure garlic with oil.. the color turned out to be totally grey .. not white like in Spain..what am I doing wrong?
3:53 what is 0.4?
If the number is low the mix of the oil has a lot of refined oil, if the number is high it has less refined oil (it's mostly unrefined oil); also the higher the number the most acidic it is, but also more unrefined also means more flavour and smell of olive oil.
In resume that number helps you make an idea of the content of refined oil or unrefined oil, acidity and potency of the flavours.
2:00 why does the core make you burp?
Vertical.
The core is called the germ remove the garlic germ
thank you!!!
@@helinasanchez-spanishchef i just found discovered what it was called not to long ago
@@helinasanchez-spanishchef no worries thank you for your content
Err hello. What's wrong with burping?
Why to remove that core? What does it have?
The germ has the same composition as the rest of the garlic but in higher concentration. In the Mediterranean area, garlic germ is considered the cause of bitter aftertaste and burping, especially when garlic is consumed raw. This is why it’s very common to remove it!
@@helinasanchez-spanishchef I tried this recipe yesterday only. I removed the germ as well and used sunflower oil as the olive oil couldn't be available. At start it was coming up very nicely and the point came where I added 1/4 teaspoon of oil and all off sudden the whole thing turned out to be liquid. Within a couple of seconds. I had to repeat the process... :( Also I used Indian garlic which is available here. So the aioli became very intense. It's small in size as compared to what you used but is very strong in taste. So aioli became very strong and pungent.So I added some mayonnaise to it to soften the taste. But overall I loved the recipe and it tasted soo good with fries... Thank you so much for lovely recipe and lots of love from India... :)
@@AbhijeetKadamRZR I am so happy you tried it! 😍 it is indeed very difficult to manage from the first try, as the oil needs to be added drop by drop and requires so much patience. But you did a great job!!! I hope you will do it again in the future and you will know the proportion already, it will come out even better :)) Thank you for sharing! 😍And happy new year! 🎊
@@AbhijeetKadamRZR Thank you for trying it out! Yes, true if at some point you add oil a little bit faster it can break down back to liquid! And you can do nothing, just to start over! It requires a lot of patience! So happy you did it! Thank you for sharing your experience! Best New Year wishes from Barcelona!
@@helinasanchez-spanishchef Gracias y Feliz año nuevo a tí también.. Feliz año nuevo to my dream City, Barcelona!!!!
Valencian sauce*
Thanks for the recipe! I have to try it. 🩷 👍🏻 I think you have a Russian accent! Where are you from?