Aïoli. Best cooking site with simple culinary recipes

Aïoli

Aioli can be found on the Mediterranean coast of Spain, France or Italy. The piquant taste of the sauce will brighten up many dishes. It is considered a versatile sauce. Aioli will equally well pair with fish, meat, vegetables, salads, and brighten the taste of fresh crispy bread. Old cookbooks suggest making yolk-free aioli using only olive oil and garlic. But whatever you add to your aioli, the most important thing is to always add it generously and heartily.

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Serves: 6-8
  • Difficulty: easy
  • Course: sauce
  • Cookware: whisk, mortar and pestle
  • Cuisine: French

Ingredients

  • 2 cloves of garlic, peeled
  • 200 ml olive oil
  • 2 egg yolk
  • 5 tsp lemon juice
  • 1 tbsp water
  • freshly ground black pepper
  • salt

Cooking method

Step 1

Pound the garlic with salt in the pestle and mortar. Then add lemon juice, yolks, pepper and water. Whisk all ingredients until smooth. Very slowly add the olive oil, whisking constantly. The sauce should have the consistency of mayonnaise.

Cook sauce

My tips and tricks:

You can make large amounts of aioli right away. It will keep for up to a week in the refrigerator in a sealed container. And you can easily adjust the thickness of the sauce with lemon juice or water.

Aïoli
 
Prep time
Cook time
Total time
 
Author:
Recipe type: sauce
Cuisine: French
Serves: 6-8
Ingredients
  • 2 cloves of garlic, peeled
  • 200 ml olive oil
  • 2 egg yolk
  • 5 tsp lemon juice
  • 1 tbsp water
  • freshly ground black pepper
  • salt
Cooking method
  1. Pound the garlic with salt in the pestle and mortar. Then add lemon juice, yolks, pepper and water. Whisk all ingredients until smooth. Very slowly add the olive oil, whisking constantly. The sauce should have the consistency of mayonnaise.
My tips and tricks
You can make large amounts of aioli right away. It will keep for up to a week in the refrigerator in a sealed container. And you can easily adjust the thickness of the sauce with lemon juice or water