Aioli sauce: a recipe and a preparation. With what to serve aioli?

Culinary art is unthinkable without sauces. Thick and liquid, sour-sweet and spicy, spicy and fresh - they all add to the taste of any dish of completeness and harmony. Contrary to popular belief, preparing sauces is not so difficult, especially those that consist of several ingredients. This is what aioli is. There are, of course, many variations, but to begin with it is worth trying a traditional recipe that has existed for more than one century.

Aioli sauce: composition

The sound and beautiful name of the aromatic aioli sauce from the French language is translated very simply - garlic and olive oil. Strictly speaking, it is named because of the composition of the ingredients. When this recipe appeared, it is difficult to say, probably from the moment when the inhabitants of the northern part (from Spain to Italy) of the Mediterranean coast began to prepare food. Over time, the original composition underwent changes, innovations were introduced. And it's not about individual cooks, but in whole regions. Even in one country in different areas, the aioli sauce and its ingredients may differ significantly.

In the traditional version, only olive oil and garlic. Preparing the sauce as simple as possible, quickly and delicious - this is the whole secret of genius. In addition, the egg is often added to the sauce (yolk or protein), mustard, lemon juice, pear (in Catalonia), crumbs of biscuits and tomatoes (in Malta), etc. For cooking use high-quality olive oil, you need it not so much per serving, but the difference in taste compared to the cheapest varieties will be very palpable.

Traditional Recipe

To prepare aioli sauce, take 120 ml of olive oil and 2-3 cloves of garlic. First in a mortar with a pistil rub the garlic and a pinch of salt, and then gradually add the oil and grind to a homogeneous thick mass. Of course, you can use a blender, but, according to many culinary experts, from this the taste of taste is lost.

Aioli sauce: recipe with egg yolk

For him you will need: 250 ml of olive oil, 2 egg yolks, 4 large cloves of garlic, 1 tbsp. A spoonful of lemon juice and salt.

Garlic and salt should be rubbed to a homogeneous mass. Then add yolks and lemon juice one by one. In the mixture that turned out, pour olive oil in a thin trickle and whisk thoroughly. Use a mortar with a pestle or a blender. When the mass reaches a thick consistency, gently close the bowl food film and put the sauce in the refrigerator for one hour. Serve to the table in a refrigerated state.

Aioli in Catalan with a pear

This version of the sauce is a real discovery. Slim and exquisite taste with a light fruity aroma and garlic spicy. Aioli sauce with pear will be an ideal addition to a steak of beef, pork, poultry and fatty fish. For its preparation you will need: 1 large pear Conference, 1 tsp. Sugar, 120 ml of olive oil, 2 tbsp. Apple cider vinegar, one head of garlic and taste of salt.

Pear the cut into large cubes and blanch in sweet water for a few minutes. The head of garlic is slightly peeled and cut off the upper cap. Then wrap it in foil and bake in the oven for about 20 minutes at 180 ° C. Pieces of pears reach, drain water, then add baked garlic cloves and other ingredients. Carefully pour all blender until smooth consistency. The key ingredient of aioli sauce in this case is a sweet pear. As an experiment, you can try to replace it with peaches or a quince, for example.

Aioli with almonds

This is an option of a delicate sauce with a clear nutty taste. To prepare it, you will need: a small handful of almonds, 120 ml of olive oil, 3 cloves of garlic, 2 tbsp. Balsamic vinegar, one large chicken egg and a pinch of salt.

The process is elementary simple. Garlic must be cleaned, and then together with almonds, a pinch of salt and egg mix thoroughly in a blender. Then add the vinegar and in a thin trickle pour in the olive oil, whilst continuing to beat the mixture. Use light turns and do this more than time, so that the sauce does not separate, but evenly mixed, acquiring a light yellow tint.

With what to file?

Aioli sauce is, perhaps, one of the most universal, basic additions to the main dish. It can be served to the following dishes.

• Vegetables, for example, fresh, cut into thin slices or straw, ideally suits as a snack. You can also dress salads. And in French Provence, aioli is traditionally served with boiled vegetables, fish and eggs.

• To the gifts of the sea. Saturated garlic taste will bestow a delicate meat. Anything will do, but the chef of France especially recommends it to a white sea fish with dense flesh (for example, cod, perch). It should be boiled or boiled. It is also popular to assort the seafood with a small piala of fragrant sauce, and in Spain with it eat paella.
• To meat, baked in the oven or fried on a grill, together with vegetables.

Be sure to prepare aioli sauce. Recipe can take a traditional or with a pear, which, incidentally, can easily be replaced with a quince, with almonds or tomatoes, greens, red dried peppers, etc. Experiment and look for your perfect taste.