hi guys this is chef danger with tiger chef today i'm going to be showing you how to make one of my favorite aoes it's a savory aioli and i'm going to do it with the help of my hamilton beach hand blender what you're gonna need for this recipe is lemon mustard savory oil which i have from a previous video if you want to watch it you can look at it over here got some egg yolks and i'm going to show you how to crack the egg with the egg yolk and here's the hamilton beach blender so let's get started on this very first thing is you want to get your egg yolk now there's two ways that i usually go about getting my egg yolk from cracking the egg you crack the egg and you drop the whole egg inside a container okay and once you do that you can pick out the egg now people usually do this it takes a lot longer than the traditional way which is the traditional way just cracking the egg put it in your hand and just go like this side to side until the white falls out but the reason why people will do it like this is if they don't want the yolk to break you have a better chance of it not breaking doing it this method okay so next i want to prep my egg yolks i got six egg yolks in here what i'm going to add is half a lemon for lemon juice and okay so let me explain to you what binds together like a mayo and aioli something called lecithin you get lecithin in the egg yolks you get it in mustard which is why we're adding the mustard and you get also get it in the lemon a lot of people say the lemon will bleach it and make it look white because you know it gets that yellow color when you make homemade mayonnaise um but it's mostly for the lecithin is why you're putting it in there okay so now we got our lemon in there i'm gonna put about one teaspoon of yellow mustard you can use dijon too it doesn't really matter you're not doing it really for flavor like i said less than and you want to put about one ounce of water in there now the reason why i put the water in there the whole process is you need to open up the yolks once you open up the yolks and get enough oxygen in it it'll be able to accept the oil so that's the next step what we're going to do right now i got my hamilton blender in there and now i'm just going to blend and you're going to see how the level is going to rise up that's because we're incorporating more air and one of the tricks i'm going to do is i'm also going to tilt this this way the hamilton beach blender to an angle so then half the blade is out and half the blade is it's also incorporating more oxygen also i want to tilt this so you can see but the color is now turning a pale yellow that means more oxygen is getting inside we want this to be about double of what its original uh volume was so we're going to go till then okay at this point i'm going to slowly add a little bit of oil now like i said i just want to explain to you real quick you see the video on this this oil was made with garlic rosemary thyme and chicken we boiled the chicken and we're not boiled we poached it in here for about eight hours and at a very very very low temperature and that gives it like such nutty flavor and so now we're going to make an aioli for this that we can actually put on top of the chicken or on top of a steak or whatever okay now this is getting pretty thick as you can see i'm moving this guy up and down uh just to get the oil that's on the top inside the whole thing all right now this is very cheek because i didn't add a lot of water in there but if i want to make this a little bit thinner i'll just add a little bit more water and it becomes thinner so i'm looking at this aioli and it's really thick now remember an egg yolk could take up to eight ounces per egg yolk of oil but this is very thick right now so i'm going to add in a little bit more water remember every yoke is bigger or smaller than the next so adjust accordingly that's about it all right so let's just check this guy out now to clean up it's very simple all i have to do is twist this guy comes off and then the next part is just taking this tapping against the side and just throwing it in the dishwasher goes right like that now i wanted you guys to see we had about three quarters of a cup of oil and that comes to about a full cup once it's blended that's all air incorporation and this is a consistency that you guys should be seeing so you guys want to make your own aioli or mayo start with your own egg yolks flavored oil and start with it now normally i would add salt right before i add the oil but because this oil had a lot of salt in it like sitting on top from the cooking method i chose not to do it with this particular mayo so listen for you guys you want to see more instructional videos subscribe to our youtube channel and any chef supply need that you have come to tigerchef.com for it see you guys soon