Aioli Sauce
Description
Recipe for homemade sauce. The classic version of aioli sauce is traditionally made from olive oil and garlic. Sometimes eggs (only whites or yolks), salt, lemon juice, mustard, and water are added. In Catalan cuisine, pear is an ingredient of this sauce. In Malta, it is customary to add biscuit crumbs and tomatoes to aioli. This sauce has gained wide popularity along the northern Mediterranean coast, where its recipe originated. In flavor and texture, aioli is similar to mayonnaise. Aioli is most commonly mentioned in Mediterranean cuisine recipes. It is usually served with fish and seafood dishes, croutons, and fish soups. Aioli pairs well with the national Spanish rice dish—paella. In Catalan cuisine, this sauce is served with grilled lamb and vegetables. In Provence, aioli is prepared as a standalone dish with boiled vegetables (potatoes, carrots, and green beans), boiled fish (soaked salted or fresh cod), and hard-boiled eggs. A masterpiece of French cuisine is the dish "assorted seafood" with aioli sauce. This sauce is also commonly used to season boiled shrimp and sea snails. Aioli should be served at room temperature. If the sauce turns out too thick, you can add a little water. It is perfect with pasta, meat, and vegetables.
Instructions
- 1
Step 1
Ingredients.
- 2
Step 2
Peel the garlic and grind it in a mortar to a smooth paste. In a small bowl, mix the garlic paste, juice of half a lemon, egg yolks, salt, and pepper.
- 3
Step 3
Whisk the sauce with a whisk and gradually, in a thin stream, add the olive oil. The amount of oil depends on whether you want to make a thicker or thinner sauce.
- 4
Step 4
The ready aioli sauce should be chilled before serving (10 minutes in the refrigerator will be enough). Done!