Recipe – Aioli
A timeless Spanish classic with a good history of the garlic sauce here
This recipe is not made using the classic technique from Catalonia made in a mortar and pestle which is pretty tricky to do apparently and nope, I’ve not tried it that way either yet but the source of this recipe is from Catalonia and the technique very simple. It’s a delicious sauce that is made in under 2 mins and a must for all garlic lovers out there..
- 1 egg white
- 1 small to medium sized clove of garlic, peel and remove centre stalk
- 1/4 egg yolk to assist in the stability of the sauce
- 75ml sunflower or a similar neutral tasting oil, 25ml extra virgin olive oil
- Pinch of salt to taste
- Place egg and garlic in a narrow and tall container
- Using a hand or stick blender and applying an up and down motion, blend together for 30 seconds
- Slowly pour in your oil to form an emulsion
- The sauce should be thick and smooth
- Don’t panic if the sauce splits! It can be rescued by placing a small quantity (10ml) luke warm water in a clean container then bit by bit add the split sauce to the water applying the same up and down motion with the hand or stick blender until the sauce is corrected
- Goes great on toasted bread, with charcuterie, as a salad dressing, with fish or seafood, with fresh, raw vegetables, in soup
- Best eaten within 24 hours of making
- Avoid substituting for garlic mayo at all costs as it’s incomparable to home made aioli!
Click on the photos for a slideshow..
Happy cooking all..