Aioli sauce is a traditional sauce of Mediterranean cuisine, originating from Provence. It is a sauce made with garlic, raw egg yolk, olive oil, lemon and salt. Aioli is the ideal accompaniment for fish dishes, fried potatoes or grilled vegetables. Preparing it is simple and takes only a few minutes.
Peel and finely crush four cloves of garlic in a mortar, then mix in an egg yolk, a pinch of salt and 25 cl of oil (adding it drop by drop at first and, as soon as the sauce begins to bind, in a thin stream, as for mayonnaise)
Turn the pestle quickly and blend the ingredients together well
While the sauce is emulsifying, gradually add the juice of one lemon and 1/2 tablespoon of cold water
When the sauce is ready, transfer it to a sauceboat
If the sauce should split during preparation, beat an egg yolk in a bowl and slowly start incorporating the failed aioli again, letting it run in drop by drop
For this sauce, you can use a blender
Deep fryer
Bowl
Whisk
Italia
| Energy (kcal) | 54.12 |
| Carbohydrates (g) | 2.81 |
| of which Sugars (g) | 2.81 |
| Fat (g) | 3.4 |
| of which Saturates (g) | 1.13 |
| Protein (g) | 2.37 |
| Fiber (g) | 1.73 |
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