Ingredients
- 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
Method
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Peel and mince the garlic cloves finely.
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In a mixing bowl, whisk the egg yolks until they become creamy.
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Slowly drizzle the olive oil into the egg yolks while whisking continuously. Ensure that the oil is added gradually to create an emulsion.
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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.
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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:
- Aioli sauce is believed to have originated in the Mediterranean region, particularly in Spain and France.
- 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.
- The word “aioli” is derived from the Provençal word “alh,” meaning garlic, and “òli,” meaning oil.
- In some variations, additional ingredients like mustard, vinegar, or herbs may be added to Aioli sauce to enhance the flavor.
- Aioli sauce is often considered a staple in Mediterranean cuisine and is widely used in dishes throughout the region.
