Fast and easy french recipes - gastronomic restaurant at home

Aioli sauce

Traditional aioli recipe

To prepare 250 gr. aioli sauce, take: 4 - 5 cloves of garlic, 200 gr. of olive oil, yolks of 2 eggs, 20 - 30 gr. of lemon juice, a little portion of black pepper, 1/8 - 1/6 teaspoon of salt.

Put chopped and peeled garlic into the mixer (food processor) bowl, add egg yolks, salt, black pepper, lemon juice and turn the mixer on, using a whisk for liquids. Mixer keeps on blending, pour into the bowl olive oil gradually, slowly and with a gentle hand, so that the oil could emulsify. Otherwise the sauce may separate into patchy components. The mixture should acquire white color and become rather thicken and smooth, but you may add in some water, if you find it unnecessary thick. It is better to serve aioli cold.

The main recommendation for cooking aioli is to use ingredients and cooking tools of room temperature. This will help olive oil to sink easily into the sauce.

Vinegar or lime juice may be used instead of lemon juice, which is not a breakaway from the traditional aioli recipe.

Modified aioli recipies

There are huge amount variations of aioli recipes. In addition to basic ingredients you may subjoin mustard, red hot pepper, avocado or apple puree and so on, according to the fantasy of cooks.

Traditional aioli sauce recipe is mostly used for dishes with fish and stewed or boiled vegetables. Other aioli varieties are often very good to be served on grilled or roasted meat.