Aioli sauce: recipe

French sauce "Aioli" (aïoli or all-i-oli, literally means "garlic-and-olive oil", French.) Is a simple liquid, fairly homogeneous sauce based on olive oil with garlic, sometimes with egg yolk ( or protein) and the addition of salt. Garlic sauce "Aioli" is very popular on the long territory along the northern coast of the Mediterranean, from Italy to Spain. Sometimes it is added lemon juice and mustard, in Catalonia - pear juice and flesh, and in Malta to the classic set of ingredients add tomatoes and / or crumbs of biscuits.

Classic Edition

So, the sauce "Aioli", the recipe is traditional.

Ingredients:

• 2-4 cloves of garlic;
• 1 yolk from a fresh chicken egg;
• 150-200 ml of olive oil (first cold pressing);
• juice of half a lemon;
• salt - to taste.

Preparation:

Thoroughly rub garlic in a mortar with the addition of salt. We transfer the grown garlic in a bowl (pial), add the lemon juice and yolk. Stir thoroughly and beat whisk (and not a mixer!) In one direction - the texture of the sauce should be as close as possible to the homogeneous. Gradually add oil, gradually, without stopping to whip. The sauce should turn out to be quite thick, color and consistency, it will resemble a classic mayonnaise. If desired, we can add 1 teaspoon of ready Dijon mustard and a few drops of light balsamic grape vinegar.

Salad with "Aioli" sauce

If you have already prepared the sauce "Aioli", it is not bad for them to fill the salad in the Mediterranean style.

Ingredients:

• 3-4 carcasses of small squid;
• 150 g of pickled or boiled asparagus;
• 80 g of pitted olives;
• 1 sweet red pepper;
• 2 ripe tomatoes;
• greens (basil, rosemary, parsley, coriander), dill can be put, but ideally it is not needed, it is not used in Western Europe;
• lettuce leaves.

Preparation:

Squid carcasses will be doused with boiling water, cleaned of cartilage and films, and then boiled for 3 minutes. Do not cook longer, otherwise the squid's meat will turn out to be stiff, like a rubber sole. We will cut the meat with short straws and lightly fry in a frying pan in olive oil on high heat. Actively manipulate the scapula so that it does not burn out. Lay out lettuce leaves on a serving dish. On top of the leaves lay the fried squid along with the sweet pepper, cut into short straws. Add stalks of asparagus and chopped olives. Next - thin slices of tomatoes, you can use cherry - they just cut in half. Oily salad sauce "Aioli". Garnish with greenery. This salad is well to sprinkle with noble grated French cheese and serve with a glass of light (white or pink) light table wine with a well-expressed fruit acidity.

What is the "Aioli" served with?

Traditionally in the Mediterranean coastal areas, the sauce "Aioli" is served with seafood, various salads, fish soups and croutons. In Catalonia, "Aioli" is served with grilled meat of a young lamb and boiled or stewed vegetables, as well as the Spanish paella. In the kitchen of Provence there is even a separate special dish Le Grand Aïoli, which is prepared from boiled fish, boiled vegetables (potatoes, carrots, green beans, asparagus and others) and boiled eggs - all this is laid out on a dish and served with this mega popular French garlic sauce. On the Mediterranean coast, assorted seafood, boiled shrimps, octopus and sea snails are traditionally served with a simple Aioli sauce, the recipe and classical technology of which is the following: in a stone, china or metal mortar rub garlic and salt, gradually adding a little olive oil and lemon juice. Aioli sauce should be fairly homogeneous and saturated.