Sauce Aïoli. What is commonly referred to as aioli sauce is actually a mayo flavored with a generous amount of garlic. In southern France, precisely in Provence where aioli (spelled "aïoli") originates, it was just lots of garlic pounded with a mortar and pestle and emulsified with oil, no eggs or acid added. Aioli is arguably the greatest cold sauce of all time.
This garlic mayonnaise is excellent with fish.
Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more.
Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil.
Vous pouvez avoir Sauce Aïoli using 5 ingrédients et 2 pas. Voici comment réussir que.
Ingrédients de Sauce Aïoli
- Préparez 1 de jaune d'oeuf.
- Préparez 2 gousses de d'ail.
- Préparez 20 cl de d'huile d'olive.
- C'est 1 de cac de jus de citron.
- Vous avez besoin de Sel.
Do not store for more than a few hours. As we already mentioned, traditional Aioli sauce is simply garlic and extra virgin olive oil ground-up into a cream. But it is not a secret that there are variants of this recipe with the aim to create a garlic-flavored sauce in an easier way. Place garlic and salt in a food processor fitted with a metal blade, or in a blender.
Sauce Aïoli instructions
- Fouetter votre jaune d'oeuf et votre huile d'olive..
- Ajouter le jus de citron, le sel et les gousses d'ail écrasées..
Add the egg yolk and lemon juice, and pulse on and off until blended. In some Mediterranean cultures, aioli refers very specifically to a sauce made from olive oil that has been emulsified into mashed garlic, usually with a mortar and pestle—and that's it. (Well. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. Aioli also contains garlic, which we agree must be included.