tag:blogger.com,1999:blog-7173052990851751381.post6453862947458125237..comments2024-03-28T15:41:58.971-04:00Comments on Food Wishes Video Recipes: Is Aioli the Greatest Sauce Recipe Ever?Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger88125tag:blogger.com,1999:blog-7173052990851751381.post-2265226538742421062016-12-18T08:44:32.335-05:002016-12-18T08:44:32.335-05:00Hey Chef, I just tried this one and came up just a...Hey Chef, I just tried this one and came up just awesome! love this simple recipe! Mahmudhttps://www.blogger.com/profile/02965600864194888740noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24221774091539251212016-03-12T14:27:22.677-05:002016-03-12T14:27:22.677-05:00You can add it now! You can add it now! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50916337316559779682016-03-12T13:50:21.184-05:002016-03-12T13:50:21.184-05:00Hi Chef John, I made it but I accidentally forgot ...Hi Chef John, I made it but I accidentally forgot to add the lemon juice and the aioli is too thick, what should I do? (still tastes delicious though)Anonymoushttps://www.blogger.com/profile/16187458617670753363noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54428930458637745752015-02-15T14:09:05.493-05:002015-02-15T14:09:05.493-05:00You double everything! Enjoy!You double everything! Enjoy!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85430102114191737372015-02-14T20:29:33.600-05:002015-02-14T20:29:33.600-05:00hay chef, long time watcher first time asker, if i...hay chef, long time watcher first time asker, if i wanted to double the recipe can i just add more olive oil or do i need to increase other ingredients. <br /><br />Thanks.john smithhttps://www.blogger.com/profile/12457237933810810987noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82015831908343619132013-12-23T15:34:04.021-05:002013-12-23T15:34:04.021-05:00With my 120% trust in Chef John, I follwed exactly...With my 120% trust in Chef John, I follwed exactly the recipe. However, the flavor of the lemon overpowers in my alioli. I would suggest trying with half of lemon juice, if you're not a big fan of lemon flavor or if your lemon seems to be quite acid, and add the other half later if it seems necessary. Carolina Incakolahttps://www.blogger.com/profile/15370065742645234843noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54995204573650840752013-10-04T15:43:49.199-04:002013-10-04T15:43:49.199-04:00Not only yummy, but eating raw garlic is a great i...Not only yummy, but eating raw garlic is a great immune booster.Leela Guptahttps://www.blogger.com/profile/10950907066146052883noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65141206348596105462013-02-04T07:14:39.990-05:002013-02-04T07:14:39.990-05:00To our Spanish brethren: I believe you that alioli...To our Spanish brethren: I believe you that alioli is what the sauce is properly called in Spanish, but on English menus what you see is aioli, time and again. <br /><br />Chef John is my hero, and I really enjoyed making this, as I have almost all his recipes (try his lasagna, crab stuffed corn muffins, chicken thai noodle salad, his coat-tails on those have all made me a hero at home). <br /><br />The technique on this went fine, but it's got a deeply bitter taste. Guess my EVOO is too cheap (I bought Spanish, but I live in Beijing, so don't have the same range of choice imported foodstuffs as I did when I lived in the Bay Area). <br /><br />I may try Jinx's advice and add a touch of honey, as i ploughed ahead and made a double batch here, and it seem a shame to waste it.<br />Alex in Shanghaihttps://www.blogger.com/profile/05769442595625103796noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11598600008596278162013-01-05T12:07:09.818-05:002013-01-05T12:07:09.818-05:00My garlic was a bit bitter, so I added a touch of ...My garlic was a bit bitter, so I added a touch of honey and it was perfect! I've used it on pork chops, instead of egg to bread chicken (which was amazing!), and as a spread for pretty much everything! Absolutely delicious!Jinxhttps://www.blogger.com/profile/01440717273713296188noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71064132670637151442012-09-14T13:30:05.236-04:002012-09-14T13:30:05.236-04:00Every time I make this recipe, it never comes out ...Every time I make this recipe, it never comes out to be thick as a mayo. I tried it with a stick blender, and it still didn't work. Annabelle Leehttps://www.blogger.com/profile/02860829889484648671noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87636500896581847392012-04-14T17:23:15.458-04:002012-04-14T17:23:15.458-04:00Hello Chef John! I just found your blog, and tried...Hello Chef John! I just found your blog, and tried this recipe today...wow!!!! I added this aioli to a sandwich, and after seeing how easy this was to prepare with a bowl and a balloon whisk, I will never buy store bought mayo or spreads again! <br /><br />Cooking is one of my passions, and I look forward to trying a number of the recipes that you have on this blog. God Bless!!The Gourmet Pastorhttps://www.blogger.com/profile/01357015929300774831noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81574396464304338342012-02-05T11:51:55.855-05:002012-02-05T11:51:55.855-05:00Could you use this sauce in a white garlic pizza, ...Could you use this sauce in a white garlic pizza, you know use the sauce on the dough then cover with cheese...then bake it?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16927626225420534382011-10-06T21:13:04.702-04:002011-10-06T21:13:04.702-04:00Hey Chef John... Brian Here, long time reader, fir...Hey Chef John... Brian Here, long time reader, first time commenter.<br /><br />I made this aioli today and this is the first time I've attempted a mayo that didn't break! :-) I've tried multiple times and it's never pretty (not to mention a waste of good olive oil). Just wanted to say thanks for the recipe and the video. Never shall I attempt mayo with a blender again. This is way easier.<br /><br />PS- "Your misenplace or mine" T-shirt... genius.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72104138094870994242011-05-01T06:36:15.617-04:002011-05-01T06:36:15.617-04:00Just made a batch of this, chef! I used a mortar a...Just made a batch of this, chef! I used a mortar and pestle (we had one lying around), and switched to a whisk for the... Whisking. Followed the recipe, I must report that my aioli also had the bitterness. It was more like garlic-bitter-lemon and EVOO goodness. Is there such a thing as overwhisking the sauce to bruise the oil to make it bitter?Xiaonoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7929739438247754342011-04-25T01:03:22.004-04:002011-04-25T01:03:22.004-04:00I can't think of a better condiment to serve a...I can't think of a better condiment to serve alongside an artichoke. This is what I had tonight and oh dear god it was good. Sure, it takes a little more effort than just melting some butter to dip the leaves in, but it is worth it!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26856345458586652492011-01-17T08:19:32.962-05:002011-01-17T08:19:32.962-05:00yes M&P even better!yes M&P even better!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65533355253026156092011-01-17T00:58:43.243-05:002011-01-17T00:58:43.243-05:00To add to my previous comment, it seems a good amo...To add to my previous comment, it seems a good amount of the raw garlic flavor gets lost in translation when the juices squeeze out onto the cutting board, before transferring the crushed clove to the mixing bowl. Would it be alright to use the "pestle" from a mortar and pestle to crush the garlic inside stainless steel bowl, or would i get miniscule fragments of ceramic and steel in the aioli?Timnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61570096001823940912011-01-17T00:52:02.863-05:002011-01-17T00:52:02.863-05:00Hi I posted earlier with the "motor oil consi...Hi I posted earlier with the "motor oil consistency" comment. Just wanted to say that I made this twice in the last week or so, and it turned out to PERFECT fluffy mayo thickness! It definitely helps to start out slower like you said, and if anyone else's is breaking, it helps to drip the oil on the side of the mixture and whisk in the middle, bringing the oil in inch by inch. And no matter how much your arm and hand hurt, keep going! it's rewarding in the end, trust me garlic lovers.Timnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46004995981445698202010-12-17T19:12:37.076-05:002010-12-17T19:12:37.076-05:00Ok...btw the aioli turned out really well. =)Ok...btw the aioli turned out really well. =)lilian85noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-102649629293274982010-12-17T11:26:20.995-05:002010-12-17T11:26:20.995-05:00Yes, can be kept. But you'll have to be the ju...Yes, can be kept. But you'll have to be the judge if it tastes better ;-).Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64005014577975179652010-12-17T11:14:48.993-05:002010-12-17T11:14:48.993-05:00I tried this today but added 2-3 extra cloves garl...I tried this today but added 2-3 extra cloves garlic cos i love garlic. Can the aioli be kept overnight and eaten with the garlic bread the next day? Would the flavors be better the next day?lilian85noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31973283674198630662010-12-11T14:45:55.805-05:002010-12-11T14:45:55.805-05:00i like the homemade, but it's all subjective!i like the homemade, but it's all subjective!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40752637072873026362010-12-11T14:36:08.812-05:002010-12-11T14:36:08.812-05:00Ok, so in terms of taste would the store bought ma...Ok, so in terms of taste would the store bought mayo be better or this one with the egg yolk? Ur recipe for garlic bread on about.com didn't have lemon juice in it.lilian85noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34175581063296213052010-12-11T11:31:43.703-05:002010-12-11T11:31:43.703-05:00It would if you had enough to blend. This is too s...It would if you had enough to blend. This is too small of an amount.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65611645726085272852010-12-11T10:36:26.249-05:002010-12-11T10:36:26.249-05:00Oh, could i try this recipe with an immersion stic...Oh, could i try this recipe with an immersion stick blender instead? Will it work? Thanks if u could reply. =)lilian85noreply@blogger.com