>> Hilah: Hey!
I am Hilah, and today on Hilah Cooking I am going to show you how to make a really, really
quick, simple sauce.
We are going to make an Aioli which is kind of like mayonnaise, but it’s got a lot of
garlic in it, and it’s made with olive oil, and we can make it up in like three minutes
flat, and it’s so versatile, it’s really good on steamed or roasted vegetables or like,
if you’re making dinner this season and your people are all like “Ach!
Baked chicken.
Gross!”
You could be like, “With Aioli!” and they’ll be like, “Yayyyyyyyyyyyyyy!”
[MUSIC]
[How to Make Aioli (or Mayonnaise!)]
>> Hilah: The first rule of making Aioli or for that matter homemade mayonnaise is to
have everything at room temperature, especially the egg yolks, so we are just going to start
putting stuff in the blender here.
I’ve got two egg yolks and you know, back in like, I don’t know, when Nostradamus
walked the earth perhaps, Aioli was actually not made with egg yolks, it was just a paste
of olive oil and garlic and salt, but in these modern times it’s become you know, about
an olive oil thing.
So I’ve got that with some garlic, and that amount, the amount of garlic is up to you.
I am gonna use one big clove which is about two teaspoons of minced garlic, but you can
add up to like three or four cloves of garlic, and it’ll just get, it actually kind of
gets almost like spicy when you put that much garlic in, and some lemon juice.
I am using fresh lemon juice.
This is a fine time to use bottled lemon juice and also like white wine vinegar or champagne
vinegar works well too, and a little bit of Dijon mustard, and this is gonna help the
emulsification, basically mayonnaise and Aioli are both just an emulsification of the fat
in the oil with the liquids and the lemon juice and the egg and then the proteins and
stuff in the egg help that emulsification form.
So, we just want to put this on low speed for about a minute until the garlic is chopped
and everything is really well combined.
[sound] Once it’s gone for a minute, this is all really well combined.
The eggs are no longer bright yellow, but it’s sort of this creamy, beige color.
We are going to start adding in our oil.
The number two most important rule of making Aioli, or mayonnaise, is you want to add your
oil and super-duper slowly especially at the beginning, like, really just a trickle or
even if you are doing this by hand with a whisk which you can do, do it drop by drop.
Your Aioli won’t get as thick as if you’re using a machine, but you can still do it by
hand.
So I am gonna turn this on low speed again and just start trickling about half of my
oil in over a period of about a minute.
[sound] Ok, so good, I’ve got just about half my oil in here, and this is getting pretty
good and thick and you should also be able to hear the pitch of your blender kind of
change from a higher pitch to a lower pitch as the mixture thickens up, so it’s thicker
than heavy cream, not quite as thick as mayonnaise, but we’re on the right track, and it’s
not broken.
Broken means that the emulsification didn't form and that usually is because either egg
yolks are too cold or you added the oil too quickly and that, it’ll look like, you know,
like salad dressing.
Whaaar!
It’ll look like vinaigrette that’s like got globs of oil mixed into the oil, or into
the vinegar, but it’s not actually like combined, like, it’s in love.
So, at any rate, this looks great.
I am going to go ahead and low speed again and add the rest of my oil until it’s beautiful
and thick.
[sound] Okay.
If your blender starts making that sound, that means that you’re really thick, and
we can go ahead and just give it a stir, oh man, yeah, that’s great, so you might not
get your whole cup of oil in there, but that’s okay, this is actually good, so we can put
it in a little serving dish.
Look at that, and it’s not going to be as thick as commercial mayonnaise, but commercial
mayonnaise has a lot of thickeners in it, so at least with this you know exactly what
you’re eating.
It’s really, really great on top of like roasted fish, or vegetables, or chicken, even
roast beef, that really garlicy bite to it is complimentary to many different things.
Try it on a sandwich.
Make some tuna salad out of it.
I am going to put it on a little celery stick here.
Mmmmmmm!
Yeah, it’s rich, creamy.
It’s got that garlic bite to it with the mustard and the lemon juice.
It’s really, really good, so and you saw, I mean, it was so fast.
It’s so easy.
Um, I hope you try this.
Make your own Aioli at home and impress the shit out of some people.
Um, if you leave the garlic out, it’s mayonnaise, so there you go, it’s like a two-for-one
dudes, it’s a two-fer.
You’re welcome.
All right.
Thanks for watching.
If you have questions, leave them below in the comments.
I will get to them as soon as I can, and have a wonderful day!
See ya!