How to Make Garlic herb aioli sauce

• In a mixing bowl, combine the minced garlic, egg yolks, and Dijon mustard.
• Slowly drizzle the extra-virgin olive oil into the bowl while whisking continuously. This is crucial to create the emulsion. As you whisk, the mixture should thicken and become creamy.
• Once you’ve added all the oil, stir in the fresh lemon juice, chopped parsley, and chopped chives. Mix well.
• Taste the aioli and add salt and pepper as per your preference. Adjust the seasoning to suit your taste buds.
• Transfer the aioli sauce to a clean jar or airtight container. Refrigerate it for at least 30 minutes before serving to allow the flavors to meld together.

Garlic Herb Aioli sauce is a delectable and creamy emulsified sauce with a rich garlic flavor and refreshing herbal notes from the parsley and chives. The combination of garlic and herbs makes it a delightful condiment that enhances the taste of many dishes. Its versatility and simplicity in preparation make it a favorite among cooks and food enthusiasts alike.

Facts about the Sauce:

1. Aioli is believed to have originated in the Mediterranean, particularly in regions like Provence, France, and Catalonia, Spain.
2. Traditionally, aioli is made by pounding garlic with a mortar and pestle and then gradually adding olive oil to form an emulsion. However, modern recipes often use egg yolks to stabilize the emulsion and make the process easier.
3. The word “aioli” is derived from the Provençal Occitan term “alhòli,” which means garlic and oil.
4. Aioli is similar to mayonnaise, but the key difference is that aioli is typically flavored with garlic and sometimes herbs, while mayonnaise is a plain emulsion of oil and egg yolks or vinegar.
5. In some versions of aioli, saffron may be added, giving the sauce a distinct yellow color and a subtle flavor.
6. Garlic Herb Aioli sauce can be customized by adding other herbs like basil, tarragon, or cilantro, depending on personal preferences and the dishes it accompanies.