Aioli

Aioli. Aioli, allioli or aïoli (/ aɪ ˈ oʊ l i / or / eɪ ˈ oʊ l i /; Provençal Occitan: alhòli or aiòli; Catalan: allioli [ˌaʎiˈɔli]; Spanish: alioli) is a cold sauce consisting of an emulsion of garlic, salt, olive oil, and often egg; it is found in the cuisines of the northwest Mediterranean, from Andalusia to Calabria. Gradually add oil in a thin stream, beating constantly until light and creamy.

Aïoli au thermomix - Cuisine Momix (Albert Delgado)

When making aïoli, I would start with the smaller amount of garlic, and add more when it's done. Mash garlic and ¼ tsp. salt in a small bowl until a paste forms. With the blender running, slowly add the olive oil in a thin, steady stream.

Add the egg yolk, lemon juice, and salt to the bowl and whisk to combine.

Add eggs and blend until combined.

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How to Make Homemade Aïoli - Dish 'n' the Kitchen

Place a medium bowl on a non-skid pad or damp kitchen towel. Aïoli is the easiest thing in the world to put together, and vegetarians and chicken fish-eaters alike enjoy grazing around the table, all positioned around a common bowl of lively garlic mayonnaise. Put the garlic, egg yolks and mustard into a food processor or blender.

Judul: Aioli
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David Holt

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