Aioli, a Mediterranean sauce with roots deeply embedded in the cuisines of Spain, France, and Italy, is celebrated for its rich, garlicky flavor. Traditionally, aioli (from the Provençal alhòli or aiòli, “garlic and oil”) was made by emulsifying garlic with olive oil, sometimes with a mortar and pestle. Over time, variations have included egg yolks to stabilize the emulsion, making it similar to mayonnaise but with a pronounced garlic flavor. Aioli complements a wide array of dishes, from grilled vegetables and seafood to meats and bread, adding a bold, creamy touch to everyday meals.
- Garlic 10 g
- Egg yolks 40 g
- Lemon juice 15 ml
- Olive oil 240 ml
- Salt 5 g
- Dijon mustard 5 g
- Start by mincing the garlic as finely as possible. For a smoother aioli, you can use a garlic press or grind the garlic into a paste using a mortar and pestle.
- In a medium mixing bowl, whisk together the egg yolks, lemon juice, and Dijon mustard (if using). The mustard is not traditional but helps to stabilize the aioli and adds depth to its flavor.
- While whisking the yolk mixture vigorously, slowly start drizzling in the olive oil, beginning with a few drops at a time. As the mixture thickens, you can add the oil in a thin, steady stream. Continue until all the oil has been incorporated and the sauce has achieved a thick, mayonnaise-like consistency.
- Stir in the minced garlic, and season with salt to taste. Adjust the garlic quantity according to your preference.
- Aioli can be served immediately but it benefits from sitting for a little while to allow the flavors to meld. Cover and let it rest in the refrigerator for at least an hour before serving.
Storage Tips
Aioli should be stored in an airtight container in the refrigerator and is best used within 2-3 days due to the raw egg yolks. Make sure to keep it cold to prevent any risk of salmonella.
Useful Properties of the Main Ingredient
Garlic, the star of aioli, is renowned for its health benefits, including its anti-inflammatory properties, ability to reduce blood pressure, and its contribution to heart health. It’s also a natural antibiotic.
Interesting Facts
- The term “aioli” literally means “garlic oil” in Catalan and Provençal.
- In the Mediterranean, particularly in areas like Provence and Catalonia, aioli is more than just a sauce; it’s part of the cultural heritage and is often enjoyed in gatherings and traditional meals.
- While modern aioli recipes often include egg yolks for ease of emulsion, traditional versions are made without any egg, relying solely on the skill of the cook to emulsify the garlic and olive oil.
This aioli sauce recipe provides a creamy, garlicky complement to a wide variety of dishes, embodying the essence of Mediterranean cuisine with its simple yet bold flavors.
