Go to the Recipe: This Rich American-Pistachio Aioli Tastes Great With Seafood
The music in the video is distractingly good.
Where can you buy raw pistachio oil online? I've only seen roasted oil for sale.
This looks really good. That said, I'm a home cook (albeit one who enjoys serving high quality food) and I don't keep liquid soy lecithin and powdered egg yolks and glucose on hand. I don't have raw pistachio oil on hand either, but that ingredient doesn't seem as far "out there" as some of the others.
Howdy, Changey McGee here - I have a delicious powdered lecithin. If I use that instead do I need to change the order I add it in? MSG is cheating guys.....
I've searched high and low and finding no "raw" pistachio oil. Also, only one from U.S., the rest from France. I did find a deal on egg yolk powder; 1 lb for $11.39 + shipping at Bulk Foods. https://www.bulkfoods.com
Seems like such a nice recipe but too many hard to find ingredients, especially "raw" pistachio oil.
Powdered lecithin has been additionally processed from liquid lecithin. Among other things, it's had the bulk of the oil removed. This makes it a good foaming agent, but not so much an emulsifier.
As far as the "MSG is cheating guys" you're clearly new here. Technically speaking, using anything other than the actual food itself is cheating. This includes salt, sugar, spices, herbs, water, oil, thickeners, etc. MSG is used because if gives the taste they are looking for without adding other specific flavors (there is a difference). You done have to follow their recipes, but let's not forget, you came here, I'd you have a problem with their recipes, styles, techniques, or really anything else, you really don't have to come here.
Hot Damn! I was right, only a couple days old!
Trader Joe's actually sells a set of nut oils for just $15 and they are pretty good. I've used the Pistachio oil in gelato with good results. While this recipe calls for "raw" pistachio oil, the Trader Joe's version is "roasted" pistachio oil. All I know is that it's delicious. I've never had the raw stuff so I can't say what the differences are but I imagine the roasted kind would be fine for this recipe... http://www.traderjoes.com/fearless-flyer/article/1434
Pistachio oil avail from Amazon... I agree, I think roasted would be fine also...
Hi Vicki! If you decide to try the recipe, all these ingredients are available on Amazon—just click the little shopping cart icons in the ingredient list at the top. Otherwise we hope you'll check out the section about substitutions—maybe you can find a way to make it without too much shopping. Thanks for your comment!
I don't see this as saying roasted but I'm in my phone and may have missed it. http://www.amazon.com/Castelmuro-Pistachio-Oil-8-45-oz/dp/B002C1CWCO
I love you guys, but this is not a Aïoli, this is a mayonnaise. Aïoli has "Ail" in it, which means garlic. If it was an Aïoli it would be galic-y. There's also a dish called Aïoli from the south of France. It's steamed veg and steamed fish served with a garlic-y Aioli sauce.
Maybe a different name?
People who insist on traditional practices and recipes, this is true, however, for several decades, the word aioli has been altered to mean a seasoned mayonnaise. For better or worse, this is the way the language and culinary changes over time. If you have explored around this website, very little of what ChefSteps does lines up with traditional culinary practices. While I can understand why someone may take issue with them calling it aioli (even though finding issue with that is stupid) I would wager the name will not be changed. There are plenty of more "traditional" cooking websites out there if practices like this bother your delicate sensibilities.
Talk about food porn! I've said it before and I'll say it again. Your food photography is awesome! It always makes me want to go and make everything in the pictures and even though I might have just eaten, my mouth is watering and I know I could eat all of it right there and then. Can't wait to try this one. A little hesitant about the soy lecithin and MSG but will substitute.
Let us know what you replace the two ingredients with and your results! Good luck!
I always enjoy your recipes and watching the videos. I have tried many of them and had fun preparing and eating all of those I tried. However, this list of ingredients contains several that are used in processed foods which I avoid because of additives. MSG, Glucose, Soy Lecithin. This recipe looks delicious but I won't be trying it for this reason. I will look forward to your next creative recipe without these ingredients. Cheers!
That is both just plain rude and wrong. Aioli is, by definition, garlic-flavoured mayonnaise. It may have other things in it too, but it *always* has garlic. Without it, it simply is not aioli.
I'm well aware of what the definition of aioli is. "For several decades, the word aioli has been altered to mean a seasoned mayonnaise" this is a factual statement, look it up. I fail to see how my above statement is rude, but you're entitled to your opinion.
Thanks for your feedback, Rita. We always say that only *you* can decide what you want to eat and what you don't want to eat. Whether it's MSG or red meat or lima beans, your restrictions are up to you. We're glad you enjoy the recipes on our site that *do* work for you! Thanks again!
Could you guys please point me to a place where I can find "raw pistachio oil"? Google doesnt throw up anything and there's not even a shopping cart-button in your ingredients list.
http://www.santabarbarapistachios.com/shop-pistachios-santa-barbara#!/Raw-Organic-Pistachio-Oil-8-5-oz-$11-95/p/62080468/category=17958507
are you guys using glucose powder or syrup, the video appears as it may be syrup, but when you click on the shopping cart it takes you to modernist pantry's glucose powder. thx
Isn't "Cold Pressed" the same as raw?
Is soy lecithin necessary? The egg yolks should have lecithin.
How about adding xanthan gum and adding more egg yolk powder/egg yolk.
As for the people who want garlic aioli why not just add garlic?
Those are daunting names for ingredients but they are probably what you consume without knowing.
Glucose is a simple sugar which your body breaks starch(bread, rice, pasta) down to.
Sucrose is the table sugar.
Lecithin is found in egg yolks naturally.
MSG on the other hand is up for debate.
Don't be afraid of daunting names!
how would I replace egg yolk powder for egg yolks?
Hey Chef Steps crew, I followed the link to the glucose powder from Modernist Pantry, ordered some, and it arrived. Now I want to make the aioli, but just noticed that it is glucose syrup that you use in the video. Do you guys have a ratio of water to glucose powder & any other steps/ingredients involved to make glucose syrup from powder that will yield the same viscosity as the good stuff you are using in the video? Also, if you are actually using the powdered glucose in this recipe, can you still give the recipe for glucose syrup from powdered glucose? I have a giant bag of this sweet-sweet stuff that needs to go into some aioli tomorrow. Trying this out with some nor-cal mussels that we're picking tomorrow, and some of your thick cut fries that we have in the freezer waiting to go!
Chef Steps,
A follow-up response would be great, since the link you provide in the recipe sends us to purchase powdered glucose, and so do a few other recipes that you have published. I would love to use the product that I spent good 'ole hard earned cash money on after following the link provided in your recipes.
While I understand your predicament, you do need to understand that there are thousands of posts and responses on this website. The ChefSteps team is relatively small, and do not have the man power to read and respond to every single post that is made on their website. I jumped on google, and found a several websites that have methods for making glucose syrup from powdered glucose, and they're all more or less the same method. Sugar syrups (and other confectionery consistencies) are typically made by mixing equal parts, by weight, sugar (in this case glucose) and water, and then heating them to specific temperatures. You're going to need a candy thermometer. You're going to want to heat it until the thermometer reaches 110 to 112 °C (230 to 234 °F). Once you get to this target temperature, remove it from the heat immediately, and allow to cool. Now you have glucose syrup. Good luck!
Thank you!
Looks very nice, sure gonna try this! What's the brown crumb in the dish with the vegetables?
well, sorry chef steps that isnt really a "aioli". as aioli or alioli which is catalan means garlic and oil. so you did a sauce mayonnaise, as you didnt add any garlic...but still a great idea, even pistachio oil is very very expensive...keep on going..cheers
very very very beautiful video
Thank you for providing shopping links to those items that I wouldn't possibly have in my pantry...but I tend to avoid recipes for which I need a tiny amount of a big bag that I'll have leftover and no idea what else to use it for. (Sorry for sounding so snarky - this recipe slightly annoyed me, though.)
This recipe is great! One of these days, I'll locate pistachio oil, however, until then, my almond mayo is freakin awesome!
I make traditional aioli without the modern ingredients with a stick blender. I just put all the ingredients in a mason jar and put the stick blender at the bottom, turn it on and pull up gradually.It works every time in about a few seconds. I am assuming it won't work for this one and you need the soy lecithin and different technique to make it because there is no acid like lemon and also the mustard to make an emulsion with? This is an intriguing recipe I would like to try but I. wish there were a quick fail safe way with my stick blender.
It’s at Whole Foods. Can be bought online here: http://www.santabarbarapistachios.com/shop-pistachios-santa-barbara. Also La Tourangelle makes it (Roasted Pistachio Oil). Amazon charges $10. https://www.amazon.com/Tourangelle-Oil-Roasted-Pistachio-ounce-Green/dp/B001PNYKLG/ref=sr_1_1_a_it?ie=UTF8&qid=1486269467&sr=8-1&keywords=pistachio%2Boil&th=1
Has anyone made this in a food processor?
Sehr geiles Rezept schmeckt aber auch ohne MSG und 2-3 Gramm weniger Salz reicht auch!
I'm going to use this as a jumping off point to object to something that seems to be a trend. Most of these ingredients are not accessible for all but the most well-heeled or motivated of your customers. While I certainly understand and appreciate the exactness and thought that goes into all of your recipes (especially the premium content), I am taken aback that the ingredients and recipes lean so heavily toward the exotic and expensive. The recipes are invariably excellent, but who can make them?
