Real Aioli - Egg-Free Garlic "Mayonnaise" - Vegan Aioli Recipe

[Music] hello this is chef john from food wishes comm with real aioli that's right there's a very good chance you've never had a real aioli but don't feel bad probably 99% the public hasn't either and that's because what you've been eating is actually a garlic mayonnaise not that there's anything wrong with that those are delicious too but if mayonnaise or even an egg was used as the base it isn't a real aioli which is simply an emulsification of garlic and oil and to say there's a difference in taste is like the understatement of the century so let's go ahead and get started and to make a real aioli we only need four ingredients so fresh garlic of course some olive oil some salt and a little bit of lemon and believe it or not that is it although what I'm about to show you next some people consider the fifth and most important ingredient our mortar and pestle is this ancient tool really is the key here and I have two different kinds one made from olive wood and one made from marble and they both really work exactly the same so it's just a personal preference if for today's performance I will be using the wood one and our first step here is going to be to crush our garlic with a little bit of salt in that mortar and to make that go a little quicker and so our clothes don't fly out of there as we start we're going to take a knife and give those already peeled cloves a little slicing alright don't worry about size and shape this is all going to get smashed but I do find it very helpful if we break this down a little bit before it goes in there and by the way I should have showed peeling this garlic because I never ever want you to buy pre peeled garlic in the store do not be seduced by its convenience so peel your garlic fresh and then what we'll do once our garlic is sliced is go ahead and transfer that into the mortar and we'll add about 1/2 a teaspoon of kosher salt or some other coarse grain salt and we basically want to mash this down to a fine paste and besides seasoning our aioli that coarse salt is also helping the grinding process so we will continue to work that over crushing and smashing motion it imagine until like I say we have a fairly smooth paste okay you can see there's going to be a little bit of texture still left to it but if you don't grind it at least this fine I'll must find the oils a little harder so that's looking good right there and what we'll do at this point is introduce about a teaspoon or so of freshly squeezed lemon juice okay no pits please those aren't good eats so be careful so I'm going to squeeze in about a teaspoon and then we'll give that a quick mix until it's combined and by the way for whatever reason you don't have access to fresh lemon juice you can definitely substitute with the vinegar of your choice it's going to serve the same purpose so we'll go ahead and stir in our freshly squeezed lemon juice and once that's been accomplished we have taken care of three of our four ingredients which brings us to the olive oil and one big tip here as we start this last step we want to introduce this very slowly so we'll just start by spooning in about a teaspoon or so and we won't add any more until that's mixed in which is just going to take a few seconds but don't be in a big hurry we will stir and smash that oil into our garlic mixture until we have something that sort of looks like this at which point we can go ahead and add another spoon and basically repeat that process until the oils gone so just like if we were making a salad dressing or a hollandaise or mayonnaise we want to go slow at the beginning until our emulsification forms and then maybe we'll get a little more aggressive as far as the appearance goes don't worry too much about how it looks at the beginning it's going to resemble sort of an apple sauce when you start but is more and more that olive oil gets emulsified it's going to really thicken up until eventually we achieve something that looks pretty close to a mayonnaise and classically this entire process is done right in the mortar but if you are feeling a little cluster phobic and you want to transfer this into a mixing bowl and do this step with a whisk that will also work it might even be a little easier but I think the advantage of doing everything in the mortar is that while we're working that oil in we're also continuing to crush the garlic and it's the pulverization and crushing of those cells in the garlic which gives us that signature taste you really can't recreate using any other method not to mention who needs to clean another bowl so we'll continue stirring and smashing that olive oil into our garlic mixture and as you can probably see it's definitely getting thicker and if at any point it looks like it's getting a little too thick and you want to just smooth it out a little just dripping a little bit of water or lemon juice either one will work but be careful with the lemon juice because we're not making a lemon sauce here so for me the waters a little safer but anyway to recap we'll continue on adding the olive oil and observing and as I mentioned once an emulsification forms you can add it a little quicker this really has surprisingly stable and fairly hard to break and by break I mean the oil will separate from the garlic mixture but anyway we're going to continue on and once all our olive oil has been introduced if everything has gone according to plan you should be looking at something very similar to this now one optional step if you're crazy if you wanted this super smooth you can go ahead and pass this through a fine mesh strainer but I've never done that I kind of enjoy seeing all those little particles of crushed garlic but suit yourself you are the boss of the world's most famous primitive sauce but I've never strained mine and I probably never will but what I will do is transfer this in some kind of clear glass dish so I can take a few pictures and that's it are real pure true aioli is done and if you've never had this before and you've only had the garlic mayonnaise they call aioli you are in for a pretty big shock a good analogy would be if you only drink water down American beer and then someone hand you like a world-class Belgian ale and you're like oh my god I'm not sure if I like this this has what's the word flavor so it is kind of staggering but wonderfully so and please don't judge it just on your finger it's meant to be eaten on things so if you're going to adjust your salt or acid go ahead and taste it on a piece of bread or maybe a lettuce leaf will work and then once you're happy with it and you've convinced yourself you could handle the immense pleasure it's going to provide you it's ready to enjoy on so many different things and let me quickly show you to my favorites let's say you did a nice pan fried steak and you de glaze that pan and pour it over the juices man that would be good just like that but when you top it with a spoon of that real aioli and maybe a little bit of fresh herb you're talking about elevating that steak to otherworldly levels I mean just unbelievable so using this to finish any and all meat dishes is highly recommended or instead if you're one of these vegetarians I've heard about it does not get much better than a steamed or roasted artichoke topped with copious amounts of real aioli that is a classic for a reason I could eat two of those and actually did as soon as I turned off the camera but anyway that's it how to make real aioli like I said there's nothing wrong with garlic mayonnaise except it's not this and will you actually like this better than that I have no idea but there's only one way to find out so I really do hope you give this a try soon head over to food wishes comm for all the ingredient amounts have more info as usual and as always enjoy [Music]

Channel: Food Wishes

Views: 651,327

Rating: 4.9318233 out of 5

Keywords: Aioli, Garlic, Mayonnaise, mayo, sauce, dip, condiment, spread, sandwich, No Egg, egg-free, vegan, chef, john, foodwishes, french, spanish, dressing

Id: 3cqujW6gv5k

Length: 7min 7sec (427 seconds)

Published: Tue Oct 04 2016

Reddit Comments

[u/theresnopast]

Yes! I love Chef John!

[u/Foamparties]

real aioli doesn't have egg anyhow its just garlic and oil

[u/slayerpjo]

Man, adore his cooking