Aioli - garlic sauce, one of the most popular on the Mediterranean coast, most common in Spanish and Italian cuisine. Akin to Provencal mayonnaise, the sauce has a distinct garlic flavor and its characteristic pungency.
In general, all Aioli recipes are identical and are based on the basic, classic: gruel from grated garlic with salt, whipped with olive oil, yolk and lemon juice. Depending on the version of the sauce, the main components can be supplemented or replaced, and eggs can be completely excluded.
Traditionally, Aioli garlic sauce is usually served with fish soups, with seafood and croutons. They are complemented by fresh vegetables or fried meat and fish dishes, paella, a great idea is to use it as a dressing of vegetable salads. Aioli sauce is a versatile homemade garlic mayonnaise.
Aioli sauce - general principles of preparation
• The basis of the Mediterranean sauce is garlic mashed with salt. Grinding options on a grater or press are completely excluded, as uniformity is one of the basic rules. The best adaptation for these purposes would be a mortar or a monolithic push of metal. Grinding garlic with a blender can also achieve the desired result if you use the maximum speed.
• The sauce is prepared simply - continuous beating of the garlic base with the gradual addition of oil and no boiling. The main thing is to correctly introduce vegetable fat so that the finished sauce does not exfoliate. Oil should be added gradually literally drop by drop, without stopping to whip the basics. A new portion should not be introduced until you thoroughly beat the mass after the previous addition. Do not rush, the amount of added fat should be increased gradually. How possibly a thin stream begins to be added after half the amount indicated in the recipe is gone.
• It is best to whip the sauce with a whisk, but not everyone can withstand the long process, therefore, when preparing Aioli, they use kitchen equipment. Medium-speed beating with a mixer or hand blender simplifies the process and saves time.
• Lemon juice or vinegar, like oil, should be added gradually, constantly taking a sample. This will allow you to stop on time and not to acidify the refueling. As an option, initially add a little more than half, and the remaining amount is already in the process, after taking the sample.
• Do not immediately cook a lot of sauce. Try to use it immediately, only short-term storage in the refrigerator is allowed - no more than two days.
The classic recipe for Aioli sauce on yolks with lemon juice
The classic recipe is prepared on yolks whipped with grated garlic. Beating with a whisk eliminates its delamination. It is recommended to preheat all products in advance to one temperature, leaving them in bowls on the kitchen table. Lemon juice is replaced with balsamic or apple cider vinegar.
Ingredients:
• two raw yolks;
• 300 ml of quality olive oil;
• half a small lemon;
• garlic, except young.
Cooking method:
1. Clean four small garlic cloves, finely chop, and then grind with a pestle in a mortar. The mass should be homogeneous, similar to mashed potatoes.
2. Scald lemon with boiling water, cut. We leave one half, it will not come in handy, and from the second we squeeze the juice and filter it through a sieve.
3. Add the yolks, a little ground pepper to the garlic puree. Pour in fresh lemon juice and salt.
4. Thoroughly whisk everything with a whisk, in the process pour olive oil in small portions.
5. Place the well-whipped Aioli sauce in the refrigerator for a quarter of an hour for cooling.
Mustard sauce aioli
Mustard can be used any both sharp and softer Dijon. It all depends on what taste you want to get - sharp or softer.
Ingredients:
• olive ordinary oil - 1 + 1/2 cup;
• raw yolks from two eggs;
• garlic;
• a spoonful of juice from fresh lemon;
• "Dijon" or spicy "Russian" mustard.
Cooking method:
1. Finely chop three large cloves of garlic, put into a mortar, add and rub it thoroughly. A homogeneous slurry should form.
2. In warm water with soda, wash the eggs. After breaking, gently pour the proteins into a separate container, and add the yolks to the garlic. Proteins are not needed.
3. Filter the lemon juice, measure out a tablespoon and add to the yolks. Whisking lightly with a whisk, mix all the ingredients until smooth.
4. Without stopping the whipping, and pouring in small parts, we introduce all the oil. Then put the mustard and beat thoroughly again.
Aioli sauce with walnuts
You can’t do without mortar in making walnut sauce and the process itself will take more time. Dense walnut kernels must be thoroughly ground with garlic, so that the nut-garlic base is a porridge-like consistency.
Ingredients:
• a tablespoon of chopped dill;
• 30 ml of highly purified vegetable oil;
• two tablespoons of chopped walnuts;
• half a lemon;
• garlic head.
Cooking method:
1. Peel the garlic from the films, squeeze three medium sized slices with a press into a mortar. Add finely chopped nuts and carefully rub with a pestle.
2. Leave scalded with boiling water lemon in hot water. After standing for about a minute, we extract, cut and squeeze the juice. Having filtered through gauze, measure out exactly a tablespoon.
3. In a paste-like nut-garlic mass, pour salt and a little ground pepper, pour a spoonful of juice and, without ceasing to grind, gradually introduce all the oil.
4. Ready sauce is mixed with chopped greens of fresh dill.
Catalan-style Aioli sauce with pear and baked garlic
The sauce is based on mashed potatoes made from pear blanched in syrup and baked garlic. The subtle fruity aroma, mild garlic flavor of Aioli sauce is a great addition to a juicy steak, be it meat, chicken or fish.
Ingredients:
• 120 gr. olive oil;
• head of garlic (5 large teeth);
• two tablespoons of apple cider vinegar;
• large aromatic pear.
Cooking method:
1. Pear peeled, cut into slices, put in a small saucepan, add sugar and add a little water. On a small fire, blanch the pear until softened, decant the syrup, put the pieces on a sieve to dry.
2. Remove the top husk from the garlic. Tightly pack the garlic head in foil and place in the oven for half an hour with medium-strong heating. Then free from foil and cool well.
3. From pear blanched in syrup and garlic, interrupting with a blender, prepare a homogeneous puree. Add apple cider vinegar to it, salt a little and beat well, with the same blender or mixer.
4. We introduce the oil a little, without interrupting the whipping. The whole process is carried out at medium speed in order to prevent separation of the sauce.
Aromatic Aioli Peanut Sauce with Almonds
Unlike walnuts, almonds give the sauce a brighter nutty flavor and aroma. The recipe uses balsamic vinegar, but it is perfectly acceptable to replace it with freshly squeezed lemon juice or table vinegar.
Ingredients:
• balsamic vinegar - two tablespoons;
• 120 ml of quality oil;
• three large prongs of “sharp” garlic;
• a raw egg;
• a handful of peeled almonds.
Cooking method:
1. Use a knife to chop almonds and garlic. We combine, add the egg and a small pinch of salt, carefully beat with a blender.
2. Pour vinegar into the resulting mass and, continuing to work as a blender, add olive oil in a thin stream.
3. Do not use maximum speed, whisk at low speeds so that the sauce does not exfoliate. All products should be mixed evenly.
Aioli sauce with basil and bread
A universal recipe, the sauce will perfectly complement any dish. An unusual solution is to use blackened bread for the base. The crumb is soaked in milk, after which it is blended with yolk and fresh basil until smooth.
Ingredients:
• a handful of fresh basil leaves;
• half a glass of milk;
• garlic;
• one yolk;
• 125 ml of sunflower frostbite oil;
• olive oil - 125 ml;
• two small slices of bread, aged, slightly dried out.
Cooking method:
1. Soak the crumb in milk.
2. In a mortar, adding half a spoonful of salt, rub three cloves of garlic into the pulp.
3. Squeeze the soaked crumb well, add the garlic gruel and basil torn into small pieces. Add a little ground pepper, yolk and well interrupt everything with a blender to a pasty state. If the mass is too thick, add a little milk left over from soaking the bread.
4. Beating the base prepared for the sauce, add a thin stream of oil without rushing. Do not interrupt the whipping until we get a homogeneous mass.
Simplified Aioli Homemade Sauce Recipe
Ingredients:
• large egg;
• three teaspoons of fresh lemon juice;
• one and a half teaspoons of acute mustard;
• a third of a spoon of fine salt;
• garlic;
• a glass of vegetable, ideally olive, oil.
Cooking method:
1. In a clean, certainly dry, pour a glass of a blender, egg, aged at least an hour in the heat. We act carefully so that the yolk remains intact.
2. Pour all the oil and lemon juice from above. Add mustard, salt. By placing the whisk of the blender directly on the yolk, we begin to whisk. At this stage, the blender is not moving.
3. When the mass is sufficiently thickened, several times, without stopping beating, raise and lower the device to achieve uniformity.
4. Density depends on the amount of oil used - the more it is, the thicker the sauce.
5. In the finished sauce we interfere with garlic crushed in a mortar, at least three teeth, and mix thoroughly.
6. For a more saturated garlic taste, let the sauce brew for about three hours.
Tips for Making Aioli Sauce - Useful Tips
• Expensive olive oil is replaceable with high-quality sunflower. You can make a sauce on a mixture of these two fats - the quality and taste will not suffer at all from this.
• If yolks are added to the sauce, lay the eggs in advance from the refrigerator and warm to room temperature. This applies to other products, all must be at the same temperature. Cold products are difficult to beat, and different temperatures can lead to delamination of the finished sauce.
• If you wish, you can experiment with the composition of any sauce - add your favorite spices and spices when whisking.
