How to Make Aioli sauce

How to Make Aioli sauce - Снимок экрана 2023 07 25 в 13.29.19
  • 4 cloves of garlic, minced
  • 1 large egg yolk
  • 1 cup (240 ml) extra-virgin olive oil
  • 1 tablespoon lemon juice
  • Salt, to taste
  • Optional: a pinch of saffron threads or a dash of cayenne pepper for variations
Per serving
Calories: 486 kcal
Proteins: 0.5 g
Fats: 53.2 g
Carbohydrates: 0.6 g
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  • In a mortar and pestle, crush the minced garlic with a pinch of salt until you obtain a smooth paste. Alternatively, you can use a food processor for this step.
  • In a mixing bowl, whisk the egg yolk until it becomes slightly frothy.
  • Slowly add the olive oil to the egg yolk while continuously whisking vigorously. The oil should be added in a thin, steady stream to create the emulsification. The sauce will start to thicken and become creamy.
  • Once all the olive oil is incorporated, add the garlic paste and lemon juice to the bowl. Continue whisking until all the ingredients are well combined.
  • If desired, you can add a pinch of saffron threads for a subtle flavor or a dash of cayenne pepper for some heat.
  • Taste the aioli and adjust the seasoning with salt to your preference.
  • Transfer the aioli sauce to a jar or container and refrigerate it for at least 30 minutes before serving. This will allow the flavors to meld together and enhance the taste.

Aioli sauce is a versatile condiment that pairs well with various dishes. It is commonly served with seafood, grilled vegetables, roasted meats, and as a dipping sauce for fries or chips. It also works great as a spread for sandwiches and burgers.

Aioli sauce, hailing from Spain, is a luscious and creamy emulsified sauce with a strong garlic flavor. Its simplicity in preparation, using only a few key ingredients, makes it a popular choice among food enthusiasts. The combination of garlic, olive oil, and egg yolk results in a rich and indulgent sauce that enhances the taste of a wide range of dishes.

Facts about Aioli Sauce:

  1. The name “aioli” is derived from the Catalan words “all i oli,” which literally translate to “garlic and oil,” emphasizing the main ingredients used in the sauce.
  2. Traditional aioli is made without egg yolk, but the addition of egg yolk is a modern variation that helps stabilize the emulsion and gives the sauce a creamier texture.
  3. Aioli is a staple in Mediterranean cuisine, especially in countries like Spain, France, and Italy.
  4. While the traditional aioli is made with just garlic and oil, modern variations often include additional ingredients like lemon juice, mustard, or herbs to create unique flavors.
  5. In some regions, aioli is considered a traditional accompaniment to fish dishes, often served alongside boiled fish or seafood.
  6. Aioli sauce is not only delicious but also nutritious. It is a good source of heart-healthy monounsaturated fats from olive oil and provides some essential nutrients from garlic, such as vitamins C and B6.
  7. Due to its creamy texture and robust flavor, aioli has become a popular alternative to traditional mayonnaise in various recipes and dishes.
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