Aioli sauce is a traditional sauce of Mediterranean cuisine, originating from Provence. It is a sauce made from garlic, raw egg yolk, olive oil, lemon and salt. Aioli is the ideal accompaniment for fish dishes, fried potatoes or grilled vegetables. Preparing it is simple and takes only a few minutes.
Peel and finely pound four garlic cloves in a mortar, add one egg yolk, a pinch of salt and 25 cl of oil (let the oil fall drop by drop at first, and as soon as the sauce begins to come together in a thin stream, as with mayonnaise)
Rotate the pestle quickly and blend the ingredients thoroughly
While the sauce is emulsifying, gradually add the juice of one lemon and 1/2 tablespoon of cold water
When the sauce is ready, transfer it to a sauce bowl
If the sauce breaks during preparation, beat an egg yolk in a bowl and start again by slowly whisking in the failed aioli little by little, letting it fall drop by drop
For this sauce you can use a blender
Deep Fryer
Bowl
Whisk
Italy
| Energy (kcal) | 615.63 |
| Carbohydrates (g) | 1.88 |
| of which Sugars (g) | 1.88 |
| Fat (g) | 67.2 |
| of which Saturates (g) | 9.87 |
| Protein (g) | 0.89 |
| Fiber (g) | 0.18 |
| Sale (g) | 0.01 |
