TOP 10 delicious recipes for Aioli sauce from masters of their craft

Classic aioli sauce recipe

The name of the sauce came to us from France and literally translates as garlic and butter. Based on this, we can conclude that these are the products that are necessary to prepare a delicious dressing.

To prepare the sauce you will need the following ingredients:

• 5 cloves of garlic;
• half a teaspoon of salt;

• 1 teaspoon lemon juice;
• 120 ml olive oil.

Cooking method:

1. The garlic should be finely crushed, mixed with salt and using a mortar and pestle, turn it into a homogeneous mass.

2. The next step is to pour lemon juice into the garlic and place everything.
3. Next, add oil to the contents and stir so that the garlic absorbs it and no oil film remains. Remove any lumps from the sauce until it is smooth and rich.

Tricks for making Aioli sauce - useful tips

• Expensive olive oil is replaceable with high-quality sunflower oil. You can make a sauce using a mixture of these two fats - the quality and taste will not suffer at all from this.
• If yolks are added to the sauce, the eggs should be taken out of the refrigerator in advance and warmed to room temperature. This also applies to other products; they should all be at the same temperature. Cold ingredients are difficult to whip up, and different temperatures can cause the finished sauce to separate.
• If you wish, you can experiment with the composition of any sauce - add your favorite spices and spices when whisking.

Mediterranean classic cooking method

Here is the very recipe that the Spaniards and Italians adore. It’s a little more difficult to prepare, but the result will definitely please you.

You can serve meat, fish, poultry with this sauce; it is also an excellent option for dressing salads

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To prepare the sauce you will need the following ingredients:

• 200 ml olive oil;
• 2 cloves of garlic;
• 2 yolks;

• half a teaspoon of mustard;
• 2 teaspoons lemon juice;
• salt - to taste.

Cooking method:

1. The garlic should be ground until mushy. You can do this in any way convenient for you. To make the process easier, add a little salt to the garlic. The more juice that comes out of the garlic, the better.

2. Place the egg yolks in a separate container and add lemon juice and mustard to them. After this, mix the ingredients thoroughly.

3. The next step is to add the previously prepared garlic porridge. If you did not use salt when crushing, then add it now.

4. Beat the mixture using a whisk or blender.

5. After bringing the ingredients to homogeneity, add oil. This is done in the process of continuous stirring of the mass.

6. If you do all the steps correctly, the sauce should be quite thick. A If you prefer a liquid dressing, you can make it that way using more oil.

Catalan aioli with pear

The aioli sauce with pear is a real revelation. Delicate and refined taste with a light fruity aroma and garlicky spiciness. Pear aioli sauce is the perfect complement to beef steak, pork, poultry and fatty fish.

Ingredients:

• 1 large conference pear,
• 1 tsp Sahara,
• 120 ml olive oil,
• 2 tbsp. apple cider vinegar,
• one head of garlic
• salt to taste.

Cooking method:

1. Cut the pear into large cubes and blanch in sweet water for several minutes.
2. Lightly peel the head of garlic and cut off the top cap. Then wrap it in foil and bake in the oven for about 20 minutes at 180°C.
3. Remove the pear pieces, drain, then add the baked garlic cloves and other ingredients.
4. Blend everything thoroughly with a blender until smooth.

General cooking principles

1. The main ingredient in this sauce is garlic mixed with salt. Uniformity must be present, so grinding with a grater is not recommended. The ideal option for this action is a mortar and pestle, or a blender.
2. Making aioli is quite easy. You just need to beat the garlic without stopping and slowly add oil to it. This must be done correctly, otherwise the mass may separate. You should not pour in a new portion of oil if you have not had time to beat the old one well. Don't skimp on time in this process. You can only speed up at the end, when there is very little oil left.
3. To beat, use a whisk or blender at low speed.
4. Just like butter, add lemon juice slowly and taste the sauce regularly. This is done so that the aioli does not turn out too sour.
5. There is no need to prepare too large a portion of the sauce, as it can be stored in the refrigerator for no more than two days.

All-i-oli with egg yolk

This universal dish has a more aromatic and vibrant taste and is thicker than regular mayonnaise. Pairs perfectly with boiled vegetables and baked meat.

Required ingredients:

• 2 yolks;
• Half a lemon (or juice);
• 4 cloves of garlic;
• 300 ml olive oil;
• Pepper, salt - to taste.

Cooking diagram:

1. Peel the garlic cloves and grind in a mortar until smooth. In a separate bowl, mix the yolks, garlic puree, lemon juice, add salt and pepper;
2. Whisk the dressing, and gradually, in a very thin stream (so that the alioli does not curdle), add butter to it. Its quantity can be adjusted depending on what kind of seasoning you want - liquid or thick;
3. Refrigerate the prepared garlic aioli before serving. To do this, put it in the refrigerator for 10 minutes.

You can also add mustard to taste to the recipe at the end of cooking, with which you can beat the whole mass again. Spicy “Russian” or “Dijon” mustard works well.

The rich dressing is served with meat, seafood, eggs, fish soup and croutons, and seasoned with vegetable salads.

What is it served with?

This sauce is one of the main and most universal dressings for dishes. They can complement the following dishes:

• Thinly chopped vegetables, as well as salads dressed with aioli, will be an excellent snack option.
• The French prefer to serve the sauce with boiled fish, vegetables and eggs.

• Seafood will become much tastier if you complement it with an interesting garlic flavor. The ideal seafood dish served with sauce is white sea fish. It should be boiled.
• And also, a very tasty assortment of seafood, regularly dipped in aioli.
• Baked or fried meat with vegetables, seasoned with sauce, will also be one of the most delicious dishes on your table.

Aïoli with basil

Preparing such a delicious gravy is not at all difficult and does not require much time. It complements the main dish and adds a fresh touch to it.

Components:

• 6-8 basil leaves;
• 100 ml milk;
• 2 slices of white bread without crust;
• 5 garlic cloves;
• 250 ml olive oil;
• One yolk;
• Lemon juice, salt - to taste.

Cooking instructions:

1. Let's take a deep container, place bread in it, and fill it with milk. We wait until it softens completely;
2. Add the crushed garlic cloves to the mortar, add some salt, and grind them yourself to a paste;
3. Be sure to wash and dry the eggs. Separate the yolk from the white;
4. Place chopped basil, garlic mixture, soaked bread pieces, and yolk into a blender;
5. Beat everything at low speed until smooth;
6. Without ceasing to beat, start adding butter. First add it drop by drop, then pour in small portions;
7. At the end of cooking, add lemon juice.

Recipes with aioli sauce

The sauce can be used to dilute any dishes that you find not tasty enough. But different methods of preparing aioli will suit different foods.

Recipes with aioli sauce:

Asparagus with prosciutto One bunch of asparagus should be washed, peeled and boiled for a couple of minutes. The stems need to be cut thinly. Also thinly slice 100 g of prosciutto and fry in hot vegetable oil until crispy. The next step is to place a layer of different types of greens in a bowl, then asparagus, prosciutto, pre-cut pieces of figs, and season with a small amount of sauce. The dish is sprinkled with grated cheese on top and complemented with a soft-boiled egg. A spread yolk on a dish will look quite beautiful.

Delicacy Olivier This dish is a little different from the traditional one. You need to mix two chopped potatoes, finely chopped carrots, slices of pickled cucumber, two tablespoons of green peas, add pre-cooked venison meat and green onions. For dressing you need to prepare currant sauce. It must be mixed with the previously listed components, add a little sugar and lemon juice to the mass and simmer. Next, use a sieve to drain the excess liquid and season the dish with two tablespoons of sunflower oil. The last step is to cool the salad and season it with aioli sauce. Some people top the salad with radishes or lettuce.

Beef tartare The main rule for preparing this dish is to prepare several sauces. 80 grams of aioli must be combined with 10 grams of chili sauce and the same amount of kim chi paste. The mass is sent into a container and Worcestershire sauce and Tabasco are added to it, in a volume of 60 grams, 120 grams of aioli and 10 grams of soy sauce. To the mixed sauces, also add 20 grams of capers and two cloves of garlic, lightly salted cucumber, and a little red onion. The mixture should be salted, peppered and seasoned with olive oil. The resulting mixture should be mixed until smooth. The next step is to boil the beef, chop it and mix it with the mixture of sauces. Leave to brew for a while. After this, the liquid is removed and the meat can be served, after garnishing it with chips, halves of quail eggs or radishes.

Almond aioli

Almond Aioli
This is a delicate sauce option with a distinct nutty flavor. Unlike walnuts, almonds give the sauce a more nutty flavor and aroma. The recipe uses balsamic vinegar, but it is quite acceptable to replace it with freshly squeezed lemon juice or table vinegar.

Ingredients:

• balsamic vinegar - two tablespoons;
• 120 ml of quality oil;
• three large cloves of “sharp” garlic;
• a raw egg;
• a handful of peeled almonds;
• a small pinch of salt

Cooking method:

1. Peel the almonds and garlic and chop with a knife.
2. Combine, add an egg and a small pinch of salt, beat thoroughly with a blender.
3. Pour vinegar into the resulting mass and, continuing to work with the blender, add olive oil in a thin stream.
4. Do not use maximum speed, beat at low speed and do it for more time so that the sauce does not separate, but mixes evenly, acquiring a light yellow tint.

Interesting Facts

It is not at all surprising that the sauce originated in Mediterranean countries, since one of its main components is olive oil. Thanks to it, the sauce has incredibly delicate qualities that can make all kinds of fish and seafood dishes very tasty.

The Maltese call aioli a sauce similar to ketchup. But this fact is not at all surprising, since Maltese chefs love to add sun-dried tomatoes to their dishes. And they prefer to serve the sauce warm rather than chilled.

Residents of Catalonia prefer to season lamb aioli, fried vegetables and paella with sauce.

In Provence, aioli is a dish that resembles a vegetable stew. Beans, carrots and potatoes are added to it, and just like in many countries, it is served with fish and eggs.

How aioli sauce is prepared in different countries

Aioli originally consisted of olive oil mixed with crushed garlic. However, in Provence and some other parts of the French coast, lemon juice, egg white or yolk and mustard are also added to the recipe. So this aioli sauce can be used as a replacement for boring mayonnaise in Olivier salad. In Catalonia, the ingredients in the sauce include pear. In Malta, galette crumbs or tomatoes may be added to the garlic and olive oil.

In Provence there is also an independent complete dish called aioli. These are boiled vegetables (mainly potatoes, carrots and green beans) cooked with boiled fish, boiled eggs and aioli sauce. But in general, in France this sauce is most often served with seafood - mainly boiled shrimp.

In Catalonia, it is customary to use it with meat dishes - for example, grilled lamb. Also in Spain, aioli sauce is served with paella.

Additional ingredients for a classic recipe

To make the recipe even brighter, you can add the following components to the classic sauce:

1. Olive oil can be replaced with sunflower or sesame oil. With this dressing you will get very tasty potatoes.
2. If you use a small amount of ground black pepper or nutmeg in your recipe, the taste of the sauce will sparkle with new notes.
3. To make the aioli more tender, add avocado pulp to the ingredients.
4. If you like it spicy, you should add spicy Tabasco to the sauce.
5. To replace lemon juice, you can use original acidifiers. Such as: vinegar or white grapes, pomegranate or lime juice.
6. To give the sauce a more interesting taste, you can add sweet paprika to it. This dressing will be an excellent option for meat salads and lamb and veal dishes.
7. If you complement the sauce with fresh applesauce, then you will not be able to tear yourself away from meat dishes seasoned with it.
8. You can try grating lightly salted cucumbers on a grater with a fine nozzle, ridding them of excess liquid and mixing with aioli. Thanks to this, your fish dressing will become much tastier and more unusual.

Now we can summarize that aioli is not an easy tasty sauce. They should be used as often as possible. After all, thanks to this wonderful dressing, you can conduct a bunch of different culinary experiments.

Recommendations for the housewife before preparing aïoli

• For easy mixing of the sauce, take ingredients at room temperature. Pay attention to the yolks, which beat perfectly when warm;
• If you don't have a garlic mortar, use a mixer or immersion blender;
• Instead of olive oil, regular sunflower oil is quite suitable;
• Expensive olive oil can be replaced with cheaper one when mixed with sunflower oil. This will not affect the taste of the dressing in any way;
• If you don’t have lemon juice on hand, wine vinegar is a good substitute;
• Try not to prepare the product for future use, but use it immediately. Thus, you will generously enjoy its original taste;
• Focus on your taste. When whipping, add pureed tomatoes, black pepper, herbs, and in the end you will get a culinary miracle with a new flavor range;
• You can replace lemon juice with lime juice, and for added piquancy, add 3 drops of Tabasco sauce to the finished dressing. And if you add apple, avocado or pear puree to the dish, the sauce will be exquisite and unique;
• The product should not be heated because it may separate.

Ingredients for making aioli

Before you find out what aioli is and what it tastes like, check out the ingredients list. To prepare one serving you need the following products:

• half a large head of garlic;
• two raw yolks;
• a glass of extra virgin olive oil;
• salt;
• juice of half a lemon;
• a little sugar.