Now I have a craving for salmon burgers with a generous helping of this sauce 😍
@ivse9696
4 жыл бұрын
Most unterrated food channel, always something new to learn. The flavours Chef Tom is creating are great 👍👍👍
@tomdowney37215
4 жыл бұрын
This was a lesson I needed. Thanks Chef Tom
@nickcutler3802
4 жыл бұрын
This is exactly the sort of thing I wanted to see today. I can’t have meat today (Lent) so fish & chips is right up my alley. Great video.
@HeavyMetalMike
4 жыл бұрын
Just had my YS640S delivered today, still on the pallet. I'm pumped!
@theresarohm
4 жыл бұрын
Looks amazing. And Chipotle lime aioli sounds heavenly!
@daviddiquattro964
4 жыл бұрын
Looks beautiful, and great instruction as always. Definitely would be out of my wheelhouse, but I’m tempted to try it.
@morton6485
4 жыл бұрын
Great video. This is very helpful because sauces can make or break a lot of dishes. Chef Tom needs a Mahomes apron.
@clarkent25
4 жыл бұрын
Another great video chef Tom, thanks!
@BeardedApe
4 жыл бұрын
You make it look easy Brother 👊
@jklivinlife
4 жыл бұрын
Nice Technique!
@michaelbaumgardner2530
4 жыл бұрын
Thanks so much for explaining this I absolutely love garlic aioli and I had no idea you could have so many variables in flavors...👍👍
@user-yv4gz2oc2s
Жыл бұрын
mmmm , yes I made that sauce it's awesome goes good in jus about anything it's one of those versatile recipe quick easy & simple that I love to put together. time is crucial & the quicker the prep work is put it together the better
@johnchalkias4936
3 жыл бұрын
Killer recipe!!!!
@allthingsbbq
3 жыл бұрын
Thanks for watching!
@BellaBella-un8bl
2 жыл бұрын
@@allthingsbbq nice. I will try this. The only thing if you read the bottle is that extra virgin olive oil should never be heated. You can use olive olive at low to medium heat. Not good for your health to heat the oil. You can do some research on that. Thanks I will just replace it with olive oil and avocado oil. Thanks 😊
@Rudderify
4 жыл бұрын
Great knife skills, Chef Tom.
@capstar633
4 жыл бұрын
Well done and well executed.
@keithkamps77
4 жыл бұрын
Chef Tom thanks for the lesson I always wondered what it was.
@PortCanon
4 жыл бұрын
That was the most persistent egg white that I’ve seen clinging to an egg yolk. 🤓
@bigstevessmokemchokembbq8746
4 жыл бұрын
Wow you actually looked like a real chef in this video...👍😊
@digitalmediaproductions7976
4 жыл бұрын
BIG STEVE'S SMOKEM & CHOKEM BBQ chicken he always have been is a real chef
@pablojpadilla9460
4 жыл бұрын
Looks delicious!!!!
@aridianknight3576
3 жыл бұрын
I find if you mix a real thick tangy barbecue sauce with this you get an absolute god tier dip
@chuckmalcolmjr1913
2 жыл бұрын
I had Rainbow Trout that was marinated at an Italian restaurant in western PA. In the finished dish the fish had a reddish coloring to it, maybe tomato based, and was the best Rainbow Trout I've ever eaten. I have searched for years for fish marinades to sad results. Any ideas Chef Tom would be greatly appreciated, actually immensely appreciated!! Thank you! Patty M.
@anitaturner4894
Жыл бұрын
Create your own fish marinade
@alexandrumacedon291
2 жыл бұрын
never thought about direct and indirect grilling, i'm glad i learned something new, learning everyday haha. nice video nice explanation im glad it wasnt rambling half of the video like other people do :D
@allthingsbbq
2 жыл бұрын
Thanks for watching!
@alexandrumacedon291
2 жыл бұрын
@@allthingsbbq nice work i will watch more 👍
@turkeykiller8166
4 жыл бұрын
Good video
@moseskim1771
4 жыл бұрын
I appreciate the commenters here who just comment on the actual content not.. No one: Chef Tom: aoli On every darn comment section! Love your content chef Tom! When i cook one day, ill use your videos for reference :)
@davipereira8883
3 жыл бұрын
Yeah, it looks good 👍🏼
@rneustel388
4 жыл бұрын
This is just crying out for a juicy burger, and I want some fries to dip in that sauce, too!
@MATT_does
4 жыл бұрын
So glad I found your channel. Thank you. Just wondered how long will this keep in the fridge once made?
@saadalamri6118
4 жыл бұрын
Great efforts thank you so much.. Just one question is it the same Aioli you used with the brisket sandwich?
@ramonlopez2617
4 жыл бұрын
So inspiring Chef, awesome. I usually create an alioli the original way. Does the grilled lemon gives this whole thing like a char flavour to it? Like whats the big difference to usual lemon juice? Thanks and thumbs up :)
@thatbobusguy
4 жыл бұрын
Take note boys and girls, this is aioli! That Kraft mayo mixed with garlic powder and called aioli like at chain restaurants are no match.
@eliasluis6035
3 жыл бұрын
Can we use this any type of sandwiches ? Very good, 👍 👍
@allthingsbbq
3 жыл бұрын
Totally! Use it on everything!!! Thanks for watching!
@eliasluis6035
3 жыл бұрын
@@allthingsbbq god bless you and your family, 👍👍💙❤
@rneustel388
3 жыл бұрын
I want to dunk cauliflower and broccoli florets into this!
@heavymist75
4 жыл бұрын
Would doing this in a food processor be too much stress on the emulsification ?
@MrRilarios
4 жыл бұрын
I have seen mayonnaise made on food processors so I think is not going to be bad... I thing the y used the whole egg though
@iiMEiii
4 жыл бұрын
It's fine to do just make sure not to over load the blender or use to big a blender. You just put a egg in a bullet blender and all the oil and garlic or other stuff and blend then add salt.
@floatingturd5843
4 жыл бұрын
Nice new intro
@oilpatch432
4 жыл бұрын
Yum yum yum
@TheChrister
4 жыл бұрын
Could you please give the temperature settings in Celsius also?
@Avab9233
Жыл бұрын
could I use a handmixer instead?
@missmaam792
4 жыл бұрын
Give me an artichoke (or two) and some asparagus . . . I'm in heaven!
@TheOlivecat
4 жыл бұрын
I'm going to use it for zucchini sticks
@relewis3
4 жыл бұрын
Fish and chips recipe coming soon?
@allthingsbbq
4 жыл бұрын
Yes, on Tuesday!
@crizz6397
4 жыл бұрын
How would you make a bacon aioli? What would you add other than bacon? Bacon fat?
@tewlbocks3362
4 жыл бұрын
You could substitute some of the oil with bacon grease, probably no more than 1/4 of the total amount of oil so a ratio of 1:3 grease:oil. You'll want it melted, but not so hot it cooks the egg. The resulting emulsion will be thicker when cooled.
@jacob_d_f
4 жыл бұрын
Why not skin the garlic cloves prior to roasting them?
@paulaz7525
2 жыл бұрын
💙💙💙
@stevejensen6210
4 жыл бұрын
Are those grill grates wavy or have I had too much to drink?
@allthingsbbq
4 жыл бұрын
Go ahead and take another drink :). The grates are a signature feature on the Napoleon grills.
@stevejensen6210
4 жыл бұрын
@@allthingsbbq Cheers!
@bundesautobahn7
4 жыл бұрын
I usually make whole egg mayo. One time though, I went overboard with the garlic and it ruined my mayo.
@HeavyMetalMike
4 жыл бұрын
Pro-tip: if you use a stick blender with one of those beaker cups that's fitted for it, you can just put all of your mayo ingredients in, start pulsing at the bottom, then start lifting it up an inch and pulse down. Takes like 20 seconds to blend.
@shawnlewis1918
4 жыл бұрын
I wonder for healthier reasons can you make an Aioli out of a high quality olive oil without sacrificing taste?
@philipsmith6424
3 жыл бұрын
You clearly have had training !
@SimpleAtHomeQ
4 жыл бұрын
I believe this and maybe 5 more dishes I’d never try. I’ll stick with Duke’s mayo simple easy and damn good on a ham sandwich
@dennismcmurray7249
4 жыл бұрын
Chicken al pastor you know you want to use a spit.👨🍳🍖
@artnapjr
4 жыл бұрын
I think that would make a shoe taste good!
@Bluemoon2000x
Жыл бұрын
You don’t need a ten minute video for this
@allthingsbbq
Жыл бұрын
Thanks for watching!
@PortCanon
4 жыл бұрын
Out of ideas and at a total loss. Until I searched for an Amazing Sauce; Find AllthingsBBQ, And just do what I do: Grab a seat, kick back & chill like Bob Ross.
@PortCanon
4 жыл бұрын
Your channel has been awesome for SO many inspiring recipes and techniques. The least I can do is share a wee limerick with you. 👍🏼
@mts982
4 жыл бұрын
Why not use avocado oil?
@PortCanon
4 жыл бұрын
Hey Mike, I made an aioli last night using mild olive oil, but in the past I’ve used avocado oil and liked it very much. I’m looking forward to trying this with peanut oil (which I’ve only used for frying before) with Tom’s lemon zest & fresh dill idea.
@jimmyschnider6079
Жыл бұрын
You need a beard net 🥸
@edsonms1980
3 жыл бұрын
This is not Aioli, its good garlic mayonnaise recipe.
@Lugherz
4 жыл бұрын
No tiene ni idea de cómo se hace un alioli en condiciones, el ajo no se pica, se tritura hasta crear una pasta, porque así tienes un sabor de ajo uniforme, picando lo haces que puedas sentir que el ajo te golpee por comerte un trozo más grande que otro
@paulacontreras-carballada7033
4 жыл бұрын
nice sauce... but it has nothing to do with aioli
@stormymccracken2374
Жыл бұрын
Is this safe for a pregnant women to eat?
@guillermara
4 жыл бұрын
why you english people call it aioli? Its alioli, I know it well as I am from Spain
@tewlbocks3362
4 жыл бұрын
Because English speakers adopted the word from the French spelling, which is aioli.
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