Alioli Sauce

Alioli Sauce

Aliioli sauce (ali-i-oli, aioli) is one of the most popular liquid spices in the Mediterranean cuisine. Literally, its name translates as “garlic and butter”. It adequately reflects the basic composition of the dish: the simplest recipe for this liquid seasoning includes only these two ingredients, supplemented with a small amount of salt. More complex varieties of alioli sauce are prepared with an egg or with egg yolks or proteins only. The composition often includes lemon juice or wine vinegar, mustard, sometimes it includes tomatoes, pears and other fruits, bread crumbs and nuts, spicy herbs. This allows you to choose the recipe for this liquid seasoning for every taste.

Cooking Features

The process of cooking alioli sauce is not complicated, but it has several subtleties, without knowing which the expected result can not be obtained.

  • According to the traditional technology of cooking, garlic is ground in a mortar, literally adding oil to it drop by drop until the composition is sufficiently liquid and homogeneous. After that, the oil is injected in slightly larger portions, while simultaneously beating the sauce with a mixer or a whisk. If you chop the garlic can be not only in a mortar, but also a blender, as well as a special press, then the oil should be mixed gradually, otherwise the sauce will not be thick enough and uniform.
  • It is better to prepare the sauce from food at room temperature, especially if it consists of yolks. In the form of heat, they are whipped better than in chilled. Therefore, having decided to prepare the alioli sauce, eggs and other products should be taken from the refrigerator beforehand.
  • If you use raw eggs to make a sauce, you must first wash them well. They must be fresh and of high quality. If you are not sure that the chickens that laid them were healthy, it is better to replace the quail eggs.
  • Olive oil in a sauce recipe is allowed to replace it with a mixture of sunflower seed. The taste of liquid seasonings made on their basis is almost the same.
  • Alioli are not recommended to do in large quantities, as it is tasty only fresh and quickly deteriorates, especially if it contains eggs.

Alioli are usually served with fish and seafood. The Catalans serve him also to the paella. It is believed that this sauce is also a good addition to poultry meat and vegetables.

A simple recipe for alioli sauce

Composition:

  • garlic - 3 cloves;
  • olive oil - 100-120 ml;
  • salt - a large shchip.

Method of preparation:

  • Crush the garlic cloves with the flat side of a knife, finely chop, put in a mortar.
  • Add salt to garlic, pound it with a pestle.
  • Add a few drops of butter, mash the garlic with it.
  • Continue to rub the garlic, injecting the oil slightly until the sauce is sufficiently liquid and completely homogeneous.
  • Transfer the mixture to a bowl. Beating it with a whisk, in a spoon, enter the remaining oil.

It remains to pour the seasoning into a sauceboat and serve it to the table. This variant of alioli is considered basic.

Spanish mayonnaise

Composition:

  • olive oil - 150 ml;
  • garlic - 5 cloves;
  • raw chicken egg yolk - 1 pc .;
  • lemon juice - 20 ml;
  • salt - 3 g;
  • table mustard (optional) - 3 ml.

Method of preparation:

  • Finely chop the garlic, pound in a mortar with salt.
  • Transfer to a small whisking container.
  • Wash the egg. Break it by separating the white from the yolk. Put yolk to garlic.
  • Pour lemon juice into egg yolk and garlic. Whip them with a whisk until a homogeneous composition is formed.
  • Continuing to beat the products, pour olive oil into them in a thin stream. If you are afraid that the sauce will not turn out to be quite homogeneous, you can beat the products with a mixer.
  • In the last step, add the mustard and whip the sauce again.

This variant of the alioli sauce is often called Spanish mayonnaise. He actually looks like him, and to taste, and in appearance, and on the technology of preparation, but contains a lot of garlic.

Alioli with basil and bread crumbs

Composition:

  • garlic - 5 cloves;
  • olive oil - 0, 25 l;
  • wheat bread without a crust - 50 g;
  • basil leaves - 10 g;
  • milk - 100 ml;
  • egg yolk - 1 pc .;
  • wine vinegar (6%) - 20 ml;
  • salt - to taste.

Method of preparation:

  • Break the crumb of bread, put it in a cup, cover it with milk and wait until the bread is softened. Press it.
  • Wash, blot basil leaves.
  • Finely chop the garlic, pound it in a mortar with salt to a slurry.
  • Wash the egg. Smash it, separate the yolk from the protein.
  • Place bread crumbs, garlic gruel, basil leaves and egg yolk in the blender bowl.
  • Turn the unit on at low speed, chop and simultaneously mix the contents of its bowl until smooth.
  • Pour a tablespoon of oil. Beat the products for 5-10 seconds. Spoon in the remaining butter, each time beating the sauce for 5-10 seconds.
  • Add vinegar. Whip the sauce again.

This version of the sauce can be found in Malta. Also here tomatoes are often added to it.

Catalan Alioli

Composition:

  • garlic - 1 head;
  • olive oil - 120 ml;
  • pear - 150-180 g;
  • sugar - 5 g;
  • apple or grape vinegar (6 percent) - 40 ml;
  • salt - to taste;
  • water - 0, 25 l.

Method of preparation:

  • Mix water with sugar.
  • Wash the pear, peel, remove seed patches. Pear pulp cut into small cubes.
  • Bring the sweetened water to a boil, place pear slices in it and boil them for 5 minutes. Drop in a colander.
  • From the garlic head, remove the top layer of husk. Wrap it in foil. Place in a preheated 180 degree oven for 20-25 minutes.
  • Wait a while for the foil to cool. Deploy the garlic head. Remove baked garlic pulp.
  • Put the pear and garlic in the bowl of the blender, chop them to a puree state.
  • Add oil and vinegar, beat the products together.

The sauce will have a thicker consistency if you add the oil to the pears and garlic little by little and put the vinegar last.

Garlic Walnut Alioli

Composition:

  • walnut kernels - 50 g;
  • garlic - 3 cloves;
  • lemon juice - 20 ml;
  • fresh dill - 20 g;
  • olive oil - 40 ml;
  • salt - a pinch.

Method of preparation:

  • Chop garlic, pound in a mortar with salt.
  • Crumble the nuts, add to the garlic, rub them together.
  • Pour lemon juice, rub the products with it.
  • Continuing to rub garlic and nuts in a mortar, gradually add butter.
  • Add the finely chopped dill to the prepared sauce, mix the seasoning well.

In Georgia, similar sauce is often used for dressing salads and other dishes.

Mediterranean alioli sauce is a mixture of garlic and olive oil. Most often it also includes raw eggs or egg yolks, lemon juice or vinegar, vegetables or fruits, and nuts. All this allows you to get options for liquid seasoning with very different tastes and pick them up to almost any dish.

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