Aioli sauce is a traditional sauce from Mediterranean cuisine, originating from Provence. It is made with garlic, raw egg yolk, olive oil, lemon, and salt. Aioli is the perfect accompaniment for fish dishes, fried potatoes, or grilled vegetables. It is simple to prepare and takes only a few minutes.
Peel and finely crush four cloves of garlic in a mortar, then incorporate a raw egg yolk, a pinch of salt, and 25 cl of oil (dripping in drop by drop at first, and as soon as the sauce starts to bind 'in a thread' like mayonnaise)
Quickly rotate the pestle and blend the ingredients well together
While the sauce is whipping, add the juice of one lemon and 1/2 tablespoon of cold water a little at a time
When the sauce is ready, transfer it to a saucer
In case the sauce separates during preparation, beat a raw egg yolk in a bowl and gradually mix in the failed aioli, letting it drip in slowly, drop by drop
For this sauce, you can use the help of a blender
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 |
