Today we will talk about what aioli sauce is and what it is eaten with. We’ll give you a step-by-step recipe for a classic sauce, just like in the restaurant.
Garlic sauce from southern France
Aioli is a sauce made from mayonnaise and garlic. The classic French version of the sauce requires only two ingredients – garlic and olive oil.
After all, all-i-oli or Alioli, as the sauce is sometimes called, translates as garlic and olive oil. We want to offer you a Mediterranean recipe, more interesting.
The French love to serve it with seafood and especially shrimp. It is also very good with fish soups, chicken and boiled pork. You can simply pour it over fresh or grilled vegetables.
Basically, aioli sauce is mayonnaise with garlic and you can simply grate the garlic into the mayonnaise and let it sit. In this case, make at least homemade mayonnaise with olive oil.
Composition:
- Garlic – 2 cloves
- Egg yolk – 1 pc.
- Olive oil – 150 ml
- Lemon juice – 1 tbsp. l.
- Salt – 1 pinch
Recipe:
As you can see, aioli sauce is made like homemade mayonnaise. It is better to use olive oil, so the sauce will be more authentic. Try it with boiled fish or just boiled eggs. And what a great pairing it is with toast from Borodino bread!
Black aioli
There is a store-bought black aioli sauce that can be colored with activated charcoal or food coloring. But there is an option that is undeniably healthier than the usual one; it has a higher concentration of nutrients. It is prepared from fermented black garlic.
You can also just buy it or make your own black aioli. Start by beating the eggs with salt, lemon juice and oil. Having made a thick mixture, essentially mayonnaise, just add a few cloves of garlic and beat again.
If you want to tint with activated carbon, then crush several charcoal tablets and dilute with lemon juice. And then do everything as in a regular recipe. Well, with food coloring it’s even easier, add any color at the end of the finished sauce.
What do you eat aioli with?
Just add it where you would add mayonnaise, but don’t forget the garlic flavor. It can also be a dipping sauce for French fries. And an excellent spread on boiled pork or baked tongue.
Dip sausages into it, add to cabbage soup or borscht. Use as country potato sauce or put it on burgers and sandwiches. Make other sauces based on it.
Kebab, lard, shawarma, fried potatoes, salads, dumplings, manti, khinkali. This is just a short list of what you can eat aioli with.
Sometimes people look for Asian aioli, but it’s the same sauce just made in a different country. It may differ in taste, such as Korean sushi mayonnaise Kenko.
We wrote about it in the recipe about sauce for sushi made from wasabi and condensed milk. Since Asians know how to make mayonnaise differently, then the aioli will be different.
Cook yourself, try new things and surprise your loved ones!
