Aioli sauce, also known as ajoaceite or ajolio, is a typical sauce of Mediterranean gastronomy (Catalan, Valencian, Balearic …). Its main ingredients are olive oil and garlic, which, when beaten, form an emulsion, that is, they become a thick white cream with a slight spicy flavor. It is usually used as a condiment for fish or shellfish, or as an accompaniment to meat or potatoes.
The traditional aioli recipe was prepared in a mortar, mashing the garlic well and adding oil little by little, until obtaining the emulsion. Since it is a laborious process, nowadays it is usually done with a blender or even with a thermomix. In addition, to facilitate the emulsion, egg yolk is usually added. In this oneHOWTO article we tell you cHow to make aioli sauce for potatoes, fish or meat.
4 diners
15 minutes
Low difficulty
Ingredients:
You will need to:
Steps to follow:
1
How to make aioli sauce with a mixer? Very easy! The first step is separate the yolk from the white from the egg. To do this, we recommend that you break the egg and, very carefully, drop the white into a container without breaking the yolk. So you can later leave the yolk in the blender glass.
The egg yolk is used to give it a creamier texture and facilitate emulsion, making it more difficult to cut. If you want to know how to make aioli sauce without eggs, you can choose to make the traditional aioli recipe that you will find in this other recipe: How to make aioli without eggs.
2
When you have the yolk separated, add it to the glass of the mixer, blender or thermomix. After, add the garlic clove and a pinch of salt to your liking. Remember that the more garlic you add, the spicier the sauce will be. Therefore, if you do not like garlic or spicy, you can add only half a clove. If you like it a lot, be careful not to go overboard and also think about your guests.
3
Add the lemon juice and a little oil. It will be enough to add between 1 and 2 tablespoons of each ingredient, we always have time to add more to improve the taste or texture.
4
All the ingredients are already in the same container, so you can start churning. To do this, insert the mixer to the bottom of the container, in contact with the plastic or glass and press the button to turn it on. Eye! Do not stop until finished: keep the button pressed until the mixture is emulsified. When this happens, you will notice that it acquires a creamier texture and turns white.
5
If you notice that it does not yet have the typical aioli texture (similar to mayonnaise), add more oil little by little. Drop just a trickle as you continue to beat nonstop until you finally achieve your desired consistency.
6
Finally, pour the Aioli sauce In a sauce boat or bowl so that everyone can help themselves, or add it to the food of your choice. It is ready to take to the table. Take advantage!
Now that you know how to make aioli sauce, add it to these other recipes:
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Advice
- If you want a slightly fresher flavor, or to contrast the hotness of the garlic or the oil flavor, we recommend adding a little fresh parsley to the preparation. Thus, in addition, you will see that the aioli sauce has a better presentation.
- Remember that, when carrying a raw egg, the sauce can spoil quickly and be dangerous, so do not leave it in the fridge for more than 2-3 days.
- If you are vegan and you do not want to use eggs, but you do want to have a little help when emulsifying the garlic with the egg, you can make aioli sauce with soy milk, oatmeal or another. You just have to add a splash at the beginning along with the rest of the ingredients and you already have your vegan aioli sauce.