Recipe: Garlic Aïoli

~ This is Day 178 ~

Ever had sriracha aïoli and wanted to make it at home? Learn how to make the base to all mayo/aïoli from my YouTube video! Also, mayonnaise is the base to many other sauces, such as tartar sauce, remoulade, rouille, salsa golf, etc…

To make garlic aïoli:

  • 2 egg yolks
  • ½ lemon, juiced
  • 1-2 cups neutral oil (grapeseed, canola)
  • 2 garlic cloves, microplaned
  • Salt, as needed

If you liked any of my stuff from the video, here are some links for them:

Disclosure: This post contains Amazon Affiliate links. If you click on one and buy something, I receive a small commission at no additional cost to you. All opinions are my own.

If you ever need ideas for different flavors of mayo/aïoli, go find Pommes Frites in NYC. I’m glad they didn’t close down and were able to move locations after the East Village fire.

Sous Vide at Home

If you want to sous vide at home, I recommend buying Joule from Chef Steps. It’s $199, free shipping, no tax. Still quite pricey but it’s worth it. It’s what I have at home.

No one is paying me to write this.

For sous vide machines, I’ve only ever used Joule and the expensive industry machines (+$1200) that restaurants use so I can’t say anything about other home sous vide machines. Joule is definitely easier to use than the ones we have in restaurants and it has an app that you can control from your phone. I also love Joule because it’s sleek, light, and powerful, unlike those clunky, heavy, and difficult ones that I use in restaurants.

Tip: Removing Skins to Cherry Tomatoes

Have you ever tried removing skins to little cherry tomatoes? They’re so frustrating!!!! Doing them the regular way, e.g. plum tomatoes, usually overcooks them and then the skins don’t peel off easily either… However, if you torch them and char the skins, then immediately dunk them into ice water, they peel right off!

You can hear the skins crack too!

This method would work for any small sized tomato, i.e. cherry, grape, pear, baby heirloom, etc…