4, the ideal way to cook the sauce aioli

Serve the sauce to meat, seafood and vegetables, Macao has chips, grease buns for burgers.

1. Classic aioli sauce

sauce name comes from the French word aïoli and translates simply: garlic and oil. These products are the main components of the aioli.

Ingredients

• 4-5 cloves of garlic;
• ½ teaspoon salt;
• 1 teaspoon lemon juice;
• 120 ml olive oil.

preparation

Cut the garlic into small pieces, place in a mortar and sprinkle with salt. Pestle garlic turn to mush.

Add lemon juice and mix well. Pour a teaspoon of butter and rub so that it is completely soaked in garlic. In the mixture should not be oil film.

Add a teaspoon of butter, mixing well. First, in the sauce will be small lumps, but eventually it will become uniform, dense and glossy.

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2. The sauce aioli c egg yolk

Often aioli add the egg yolks. They act as an emulsifier, that is, make the sauce uniform and give it a bright color.

Ingredients

• 4 garlic cloves;
• a pinch of salt;
• 1 egg yolk;
• 200 ml of olive oil;
• 1-2 teaspoons of lemon juice.

preparation

Knife chop the garlic. Add thereto a salt, egg yolk, a little oil and beat the mixture for about a minute whisk.

Gradually pour in the oil in small portions, stirring whisk. If you just enter a lot of oil, the sauce will not be uniform. So take your time.

At the end of cooking, add lemon juice to taste, and stir the sauce again.

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3. Aioli sauce with egg yolk and mustard

Mustard, as well as the egg yolk is a good emulsifier. In addition, it gives the sauce an unusual taste.

Ingredients

• 3 garlic cloves;
• a pinch of salt;
• 1 egg yolk;
• ½ tablespoon Dijon mustard;
• 180 ml of olive oil;
• 2-3 teaspoons of lemon juice.

preparation

In turn mortar garlic and salt to the paste. Add the egg yolk and mustard and mix thoroughly rub ingredients. Small portions pour oil, mixing thoroughly weight.

If you do not have a mortar, garlic can be ground with a knife, and then whisk whisk mixture.

When the sauce becomes thick and uniform, pour the lemon juice and stir again.

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4. Aioli sauce with the whole egg

Aioli can be cooked using a blender. This method is far from a classic, but it's great time saver.

Ingredients

• 4 garlic cloves;
• 1 egg;
• 2 teaspoons lemon juice;
• 240 ml of olive oil;
• a pinch of salt;
• pinch of ground black pepper.

preparation

Crush the garlic with a knife. Add egg, lemon juice and 2 tablespoons of oil. Beat blender for 1 minute until smooth.

Gradually pour in the remaining oil, whisking thoroughly mix blender. Periodically scrape it with the bowl walls. When the sauce is smooth and creamy, season it with salt and pepper.

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see also

• Original snack: crispy mushrooms with aioli sauce →
• 20 refills, which will improve the taste of any salad →
• 10 dietary sauces for those who care about the figure →