Allioli (aioli)

Steps Cook Recipes Allioli (aioli) using 5 ingredients and 9 steps

Allioli (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 sauce made of garlic, salt, and olive oil and found in the cuisines of the northwest Mediterranean, from Valencia to Calabria. The names mean "garlic and oil" in Catalan/Valencian and Provençal. It is found in the cuisines of the. This garlic mayonnaise is excellent with fish. Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil.

Allioli, pronounced ah-ee-ohlee, is a Catalan emulsion sauce made with pounded garlic, olive oil and a little salt.

In his authoritative book Catalan Cuisine Colman Andrews quotes an old Catalan saying, "allioli made with egg is just fancy mayonnaise".

You can have Allioli (aioli) using 5 ingredients and 9 steps. Here is how you cook that.

Ingredients make Allioli (aioli)

1. Prepare 3-4 garlic cloves.
2. Prepare 1 egg.
3. You need 1 pinch salt.
4. Prepare 1/2 lemon.
5. Prepare sunflower oil (quantity depends on desired consistency).

Allioli (aioli) step by step

1. Peel the garlic cloves (just in case it was not obvious)..
2. Unless you want a very spicy, long-lasting-garlic-taste variant (guaranteed for a whole day), cut garlic cloves in half and remove the seed in the middle from both sides..
3. Put the cloves, the egg and the salt (just a pinch!) in a hand blender pot.
4. Add the juice of half a lemon. You don't need to take it all as if it was the last thing you did on Earth, just a hard squeeze will suffice ;).
5. Add 3-4 tbsp. of sunflower oil (should cover around one finger high).
6. Blend everything with the hand blender. Move it up and down but slowly. If you're not gentle the sauce will break apart and become liquid (will still be eatable but not as nice).
7. Once blended, add 3-4 more tbsp. of sunflower oil and blend again..
8. Repeat until you have the desired consistency. The more oil you add the more quantity you'll have and the harder it will be (I like it so that if you turn the pot upside-down it does not fall ;).
9. If you want a bitter, yellow variant, replace the sunflower oil with olive oil. Please note the yellow variant will remain more liquid no matter how much oil you add..

Allioli (aioli) - The original recipe is said to have originated in Catalonia in the northeast of the country on the border of France. The fame of alioli has spread all over Spain and is a popular sauce for a variety of traditional foods. What is commonly referred to as aioli sauce is actually a mayo flavored with a generous amount of garlic. In southern France, precisely in Provence where aioli (spelled "aïoli") originates, it was just lots of garlic pounded with a mortar and pestle and emulsified with oil, no eggs or acid added. The allioli from Catalonia in Spain has garlic, olive oil and salt while the Provencal version, aioli, has raw egg yolks, olive oil, garlic, salt and a touch of lemon juice. It also needs to be served immediately at room temperature….not chilled. So you would need to be sure about the quality of the eggs! Thank you and good luck