Aioli Sauce

Aioli Sauce

Sauces improve the taste of any food, so each housewife has a lot of different sauces, which she uses to prepare this or that dish.

Some sauces are known even to beginner housewives, for example, milk, sour cream, tomato, bechamel. Others are rare, thus causing interest and the desire to necessarily prepare them.

One of these sauces is aioli. This sauce is popular in Mediterranean cuisine. The literal translation of the name means “garlic and olive oil”.

The cooking process is that the garlic with salt is crushed in a mortar, and then olive oil is added dropwise to it. Everything is well ground to a uniform state.

In appearance, the aioli sauce resembles mayonnaise, especially when it is prepared with the addition of mustard, yolks, lemon juice.

Aioli sauce is served to fish, squid, oysters, meat, eggs. They fill the salads from vegetables and seafood.

Aioli easy to cook at home.

Aioli Classic Sauce

Ingredients:

  • garlic - 3 cloves;
  • olive oil - 120 ml;
  • salt - to taste.

Preparation Method

  • Place the peeled and crushed garlic in the mortar. Add salt.
  • Using a pestle, carefully grind everything.
  • Add a few drops of oil, continuing to rub mass. When the mixture becomes homogeneous, the oil can be poured more actively.
  • Once the mixture thickens, the rubbing can be stopped. Put the sauce in the refrigerator for at least half an hour and then use it as directed.

Aioli sauce with yolk

Ingredients:

  • garlic - 5 cloves;
  • olive oil - 250 ml;
  • yolk - 1 pc .;
  • lemon juice - 1 tbsp. l .;
  • salt - to taste.

Preparation Method

  • Garlic peel, chop, put in a mortar. Add salt. Grind it all together until a homogeneous consistency.
  • Transfer the mixture to the bowl of the immersion blender.
  • Egg must be washed with warm water to prevent salmonella, a dangerous pathogen, from getting into the food. Carefully separate the yolk from the protein and add it to the garlic mass.
  • At the smallest speed, beat everything until smooth.
  • Continuing to beat, gradually begin to add oil. First, it must be done literally in droplets, gradually increasing its amount.
  • Enter lemon juice. Stir the sauce well.
  • You should have a thick homogenized light yellow sauce.

Aioli sauce with mustard

Ingredients:

  • garlic - 4 cloves;
  • olive oil - 300 ml;
  • yolk - 2 pcs .;
  • lemon juice - 1 tbsp. l .;
  • ready mustard - to taste;
  • salt - to taste.

Preparation Method

  • Peel the garlic, chop, combine with salt and grind to obtain gruel.
  • Wash eggs with warm water. Separate the yolks from the whites and place in the garlic bowl. Add lemon juice.
  • Mix everything with a whisk until smooth.
  • Continuing to beat, gradually add all the oil.
  • Add the mustard and whisk it again.

Aioli sauce with basil

Ingredients:

  • garlic - 5 cloves;
  • yolk - 1 pc .;
  • white bread without a crust - 2 slices;
  • olive oil - 250 ml;
  • basil leaves - 6-8 pcs .;
  • milk - 100 ml;
  • salt - to taste;
  • lemon juice - to taste.

Preparation Method

  • Fold the bread slices into a plate and cover them with milk. Leave until softened.
  • Place crushed garlic in the mortar, add salt and pound everything thoroughly until mush.
  • Egg wash well, wipe. Separate the yolk from the protein.
  • Put garlic paste, yolk, chopped basil and soaked bread in a blender.
  • At low speed, beat everything until smooth.
  • Continuing to beat, start to enter the oil. First, add it drop by drop, and then pour it in a thin stream. At the end of the sauce, add lemon juice.

Recipe with photo

List of ingredients:

  • 1 chicken yolk;
  • 0, 5 tsp. salts;
  • 100 ml of olive oil;
  • 2 cloves of garlic.

Method of preparation:

1. Remove the husks from the garlic, finely chop it or chop it with a special press. Put the garlic in a bowl and add salt, pound the pestle to a state of fragrant, more or less homogeneous.

Aioli Sauce

2. Separate the yolk from the white and pour it into a bowl of garlic.

Aioli Sauce

3. Continue to rub the garlic with the yolk. At this stage a uniform adhesive mass should be obtained.

Aioli Sauce

4. Now the fun begins - start slowly adding vegetable oil, preferably olive oil. First you need to pour in literally a couple of drops, gradually increasing the amount. Make sure that the almost ready aioli does not stratify back into oil and garlic mass. But even if it happened, this sauce can be used as a marinade. In principle, there is nothing difficult in the preparation of aioli, and therefore literally in 5 minutes the sauce in the form of sticky foam will be ready.

Aioli Sauce

5. Serve the aioli in the sauce-pan or continue cooking any other sauce based on it.

Aioli Sauce

Mistress to note

  • In many recipes it is indicated that you need to rub garlic in a mortar. But if you do not have it, use an immersion blender or mixer to make the sauce.
  • Lemon juice can be replaced with wine vinegar.
  • In order to mix the sauce easily, all products must be at room temperature. This is especially true for yolks, which are perfectly whipped only in a warm form.
  • Based on any of these recipes, you can make a sauce based on your taste preferences. In the process of whipping, add black pepper, spicy herbs, or grated tomatoes, and you get aioli with a completely new taste.
  • Expensive olive oil can be replaced with a mixture of olive and sunflower. Believe me, this does not affect the taste of the sauce.
  • To fully enjoy the exquisite taste of the aioli sauce, cook it in such quantity that it can be used immediately.
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