A unique accent that can turn an ordinary dish into a real Mediterranean feast is home-made aioli sauce. I will share with you the recipe for a quick sauce and the traditional version.
ingredients of classic Aioli sauce
- One cup (about 240 milliliters) of premium olive oil
- Six cloves of garlic, about 30 g, and a heaped pinch of salt, up to half a teaspoon
- optionally, lemon juice with egg yolk
- Ingredients for aioli sauce with mayonnaise
- 150 g, or about half a cup of your favorite mayonnaise
- three teaspoons of freshly squeezed lemon juice
- Six cloves of garlic, about 30 g
- 1 tablespoon of high-quality olive oil, a pinch of salt and pepper
- sauce aioli
Aioli Sauce Recipe (Mayonnaise Version)
Step 1: Mix lemon juice and garlic.
Here’s how to make the mayonnaise version:
The garlic should be peeled and then pressed through a press or grated on the smallest grater (or use a mortar). Garlic should be mixed with three tablespoons of freshly squeezed lemon juice. Mix everything and set aside for about 20 minutes.
Step 2: Add olive oil and mayonnaise
Transfer 150 grams of your favorite premium mayonnaise (homemade mayonnaise option is also available) to a larger bowl. Squeeze the juice from the garlic and lemon juice mixture directly through a fine metal strainer or muslin cloth. To make sure that you only have leftover dry garlic that you don’t add to the sauce, try to squeeze as much juice out of it as possible. Take a bowl, add a tablespoon of olive oil, season with a teaspoon of salt and pepper. Mix everything well and taste the sauce. For example, if additional salt is needed, add it.
Tip: After pressing the garlic, do not throw away the remaining cloves. For example, adding it to a stew will work. Alternatively, you can cover it with warm water and honey. We will make a nutritious drink for immunity.
Step 3: Serve with fries:
Aioli sauce is incredibly flexible and goes well with a wide range of dishes. For me it was handmade sweet potatoes and regular potato fries. It goes well with fried fish and shellfish, salads, tapas bars, grilled vegetables and chicken or veal, crispy bread and burger sandwiches, as well as raw vegetables served as a vegetable side dish.
After preparation, the aioli sauce should be consumed within two to three days and stored in the refrigerator in a tightly closed container. It is important to keep the sauce in the refrigerator for no longer than two hours, especially during warm weather. The sauce may separate, so I suggest thoroughly combining the ingredients before reusing.
Classic Aioli sauce recipe:
The classic recipe for Aioli sauce is as follows:
First grate the peeled garlic cloves with salt, preferably in a mortar. Mix everything until a smooth paste is formed. You can alternatively use a blender or larger to achieve a similar effect. If you add the yolk, do it after preparing the salt and garlic paste. Once added to the paste, mix them well. Gradually add the olive oil, stirring vigorously. It is best to use a mixer at low speed for this.
The secret is to add the oil very gradually to create an emulsion. You can (and I recommend) adding a few drops of lemon juice to give the sauce a sour note when it thickens and becomes mayonnaise-like. A good substitute for a mixer is a hand blender.
Which version is your favorite? Mention in the comments section.
Enjoy your meal!
