Secrets of making aioli sauce
If you like various sauces and often complete the main dishes with them, then you will surely enjoy the exquisite and savory aioli. Learn how to cook it properly.
What is this sauce?
Aioli is a sauce that is especially popular on the Mediterranean coast in countries like Italy, Spain and others. In general, the name is literally translated as "garlic and butter" and fully reflects the composition, which includes such products. But also eggs (sometimes separately yolks or proteins) and lemon juice are often introduced into the sauce. Among other additional ingredients are mustard, and Catalan cooks use a little trick and add the pear.
Traditionally, aioli were prepared by hand, and the process was long and very time consuming. First, the garlic was cleaned and pounded to a uniformity in a mortar, then oil was gradually added to it, which, in the process of kneading, acquired the desired consistency.
Interesting fact: Aioli resembles the usual mayonnaise, but differs in composition and has a slightly different taste: rich, savory and spicy due to the large amount of garlic. The flavor is also more pronounced.
How to cook?
How to make aioli sauce? Below are two ways.
This is the simplest option, involving the use of a minimum number of components:
- half a cup of olive oil;
- three garlic cloves;
- to taste the salt (you can use natural sea).
- Peel the garlic, put it in a mortar, add salt and begin to actively grind the ingredients with a pestle.
- When you get almost puree, add quite a bit of butter - literally a teaspoon. Continue the grinding process and gradually add the rest of the oil in small portions.
- When the mixture begins to acquire a smooth uniform consistency, reminiscent of mayonnaise, the addition of olive oil can be somewhat accelerated.
- If you see that the sauce is ready, has become light and uniform, then the grinding can be stopped.
- Serve aioli immediately or cool a little, removing half an hour in the fridge.
Advice: in the traditional recipe, it is the grinding of the components that is taken as the basis for cooking, but household appliances that simplify life are available to modern housewives. So garlic with salt can be crushed in a blender. While injecting oil, use a mixer or a whisk.
This recipe is more complicated, but the sauce will get spicy and fragrant. You will need the following products:
- a full glass of olive oil;
- five cloves of garlic;
- two egg yolks;
- a third of lemon;
- After cleaning together with salt, rub garlic with a pestle in a mortar or grind to perfect homogeneity using a blender.
- Immerse the garlic mixture in the bowl of the blender, add the yolks carefully separated from the whites, mix everything and bring to homogeneity.
- Gradually add olive oil in small portions, without stopping the grinding process.
- When the composition becomes homogeneous and thickens, inject squeezed juice from a lemon and either grind everything again or beat with a mixer. Done!
With what to file?
Aioli is one of the most popular sauces of Mediterranean cuisine. But for what dishes it is intended? Aioli is versatile and goes well with seafood, poultry, fish, meat, croutons and toasted bread, eggs. Often the sauce is used as a salad dressing made from seafood or vegetables.
Nuance: when serving, aioli should be at room temperature, which fully reveals its taste. But you can cool the sauce a little, and then it will get a thicker consistency.
A few tricks and secrets
To aioli, cooked at home, it turned out delicious and similar to the real Mediterranean, use a few tricks:
- Try to experiment and introduce into the spicy sauce other ingredients, for example, mustard, fragrant Provencal herbs, basil, cream. For sharpness, enter a handful of ground black pepper. In some regions of the Mediterranean as components of aioli, vegetables or even fruits are used: tomatoes, avocados, pears, apples. But the ingredients should not be too much, strive to preserve the basic idea.
- If there is no olive oil at home, and you really want to taste the “overseas” sauce, then use regular sunflower or any other vegetable, but not having a bright smell (such as mustard seed). In addition, you can combine olive oil with another.
- It is extremely important to add oil gradually, constantly and actively whip up the mass. The only way you can achieve uniformity and get the perfect desired consistency.
- Instead of lemon juice, you can use apple or wine vinegar. The balsamic will also work, but it will color the aioli in a darker shade.
- Aioli is not stored for a very long time and eventually loses its taste, so it’s best to prepare a quantity that you can use in the near future. If you get a lot, move the remains into a lockable glass container and put it in the fridge.
Be sure to try to prepare a fragrant and savory aioli sauce that will complement and transform any of your dish!
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