How to Make Aioli sauce

How to Make Aioli sauce - Снимок экрана 2023 06 28 в 16.07.14
  • Garlic cloves: 4-6 cloves
  • Egg yolks: 2
  • Olive oil: 200g
  • Lemon juice: 1 tablespoon
  • Salt: 1/2 teaspoon
Per serving
Calories: 733 kcal
Proteins: 2.3 g
Fats: 81.7 g
Carbohydrates: 3.6 g
10 minsPrint
  • Peel and mince the garlic cloves finely.
  • In a mixing bowl, whisk the egg yolks until they become creamy.
  • Slowly drizzle the olive oil into the egg yolks while whisking continuously. Ensure that the oil is added gradually to create an emulsion.
  • Add the minced garlic, lemon juice, and salt to the mixture, and continue whisking until all the ingredients are well combined and the sauce has a smooth, creamy texture.
  • Taste the Aioli sauce and adjust the seasoning if needed by adding more salt or lemon juice according to your preference.

What the sauce is served with: Aioli sauce is a versatile condiment and pairs well with various dishes. It is commonly served with seafood such as shrimp, crab, and fish. It can also be used as a dipping sauce for vegetables, a spread for sandwiches and burgers, or as a dressing for salads.

A brief conclusion about the sauce: Aioli sauce is a rich and flavorful emulsified sauce with a distinct garlic taste. Its creamy texture and tangy notes from the lemon juice make it a popular choice for enhancing the flavors of a wide range of dishes. Whether used as a dip, spread, or dressing, Aioli sauce adds a delicious touch to meals.

Facts about the sauce:

  1. Aioli sauce is believed to have originated in the Mediterranean region, particularly in Spain and France.
  2. Traditionally, Aioli sauce is made by pounding garlic and salt together using a mortar and pestle, and then gradually incorporating olive oil to create an emulsion.
  3. The word “aioli” is derived from the Provençal word “alh,” meaning garlic, and “òli,” meaning oil.
  4. In some variations, additional ingredients like mustard, vinegar, or herbs may be added to Aioli sauce to enhance the flavor.
  5. Aioli sauce is often considered a staple in Mediterranean cuisine and is widely used in dishes throughout the region.
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