Alioli sauce: recipe with photo

When the mayonnaise has become boring enough and you want some brand new sauce to the table, remember the good old alioli sauce. It is prepared easily, and many dishes complement. Fans of spicy will appreciate.

Something about the composition

What is alioli sauce? This is an additive to many dishes, prepared on the basis of hot garlic and olive oil. But this sauce is not limited to, and its composition may contain many ingredients. Frankly, this sauce is hard to spoil.

An alioli may contain:

• pear;
• ripe tomatoes;
• crumbled biscuits;
• spices;
• greens;
• egg whites or yolks;
• lemon juice;
• mustard;
• Bulgarian or hot pepper;
• toasted almonds.

Ready-made sauce is served for many dishes: potatoes, meat, seafood, soups, etc.

Alioli is very similar to mayonnaise, not only in taste, but also in consistency. It is also whipped with a blender until an air mass is formed, strictly observing the proportions of the introduced products.

Few secrets

The recipe for alioli sauce involves several secrets to make this dish better:

1. First, do not forget about security. What are we talking about? The product may contain raw chicken eggs, which often provoke the occurrence of salmonellosis in the human body. Therefore, before driving the ingredients into the sauce, rinse them thoroughly with soap and water. Or simply replace the chicken with quail.
2. Not everyone can get the proper consistency of Spanish alioli sauce the first time. The thing is that not every housewife is able to enter the proper amount of oil when whipping the sauce with a blender. The secret is that the oil should be introduced in minimal amounts, almost drop by drop.
3. Beat ingredients should be at room temperature.
4. It is better to take olive oil, but it can be replaced with refined sunflower oil, necessarily odorless. Lemon juice is easily replaced with vinegar.
5. You can not heat the sauce.
6. Do not store alioli for a long time. Cooking is best for one meal.

Classic Alioli Sauce Recipe

Beginning housewives, too, should start their acquaintance with this sauce with a classic recipe. It is simple to execute and also saves time in the kitchen. Yes, and you can make it from products that are likely to be in the refrigerator of every housewife.

As for whipping the sauce, we will present the most modern and fastest way - whipping with a blender. But whoever is more familiar, can use a mortar or whisk.

• 120 ml of olive oil or sunflower oil.
• 3 cloves of garlic.
• Add salt to taste.

And the sauce is prepared like this:

1. Ideal if your kitchen has a mortar and pestle. Since it will be easier to crush the garlic steamed with salt. If there is no such device, crush the garlic with the back of the knife or simply pass through the garlic press. Even easier - beat in a blender.
2. Next, put the garlic in a blender bowl and turn it on. At the same time, they begin to introduce a drop of vegetable oil, between the drops take breaks in the addition of 1 minute.
3. As soon as the consistency already resembles mayonnaise, the oil begins to enter more abundantly. And so on until the sauce thickens like mayonnaise and until the ingredients run out.
4. You can also add garlic or salt to taste.
5. After cooking, it will be useful to remove the alioli in the refrigerator for half an hour.

Alioli with eggs

The egg will add calories to the alioli sauce, but at the same time make it thicker, more airy and tastier. Although the latter is subjective.

What do we take:

• a couple of egg yolks (if quail, then 4);
• juice of half a lemon;
• cloves of garlic - 4 pcs.;
• olive tree fruit oil - 300 ml;
• salt - individually.

Stage of preparation:

1. First you need to get even with garlic. It must be turned into mashed potatoes in any convenient way.
2. In a separate deep dish combine garlic mashed potatoes, egg yolks, lemon juice, salt and maybe some seasonings.
3. And at this stage, oil begins to be introduced into the mixture: gradually and slowly, without stopping to whip.
4. As soon as the alioli thickens, all the ingredients run out and the taste is fully formed, it is removed for 10 minutes in the refrigerator, and after that it is served at the table.

Basil Recipe

Fans of a fresh summer taste in dishes should prepare alioli sauce, a recipe with the photo below, with basil as an additive.

Useful:

• 6-8 fresh basil leaves;
• half a glass of warm milk;
• 2 slices of white bread - crumbs;
• 5 garlic cloves;
• 250 ml of olive oil;
• 1 yolk;
• the liquid component of lemon and salt taste.

Preparing basil alioli like this:

1. In a deep bowl, the pulp of bread is poured with milk and waiting for it to soften.
2. In the meantime, the process of softening is on the way, garlic slices must be crushed into gruel. Add salt to it.
3. Wash the eggs with soap, and then gently separate the protein from the yolk.
4. In the blender bowl lay: soft bread, yolk, garlic and basil leaves (previously you can cut into pieces).
5. All ingredients are beaten for several seconds. And then, continuing the process of whipping, add oil to the bowl and act according to the standard scheme.

With pear

In Catalonia, it is customary to cook Spanish alioli sauce (recipe below) with pear. The taste is garlic-fruity. And just such a contradiction cannot be overlooked and not tried.

The sauce is suitable for pork steaks and other dishes from this meat, as well as for pizza and fatty fish.

Preparing pear alioli from:

• 1 large pear variety Conference; by the way, it can be replaced with quince or even peach;
• a teaspoon of sugar;
• a pair of tablespoons of apple vinegar;
• 120 ml of olive oil;
• a whole head of garlic;
• salt - added at the discretion.

A few steps - and the Catalan sauce is on your table:

1. Wash a pear, cut into large cubes. The fruit is then dipped in boiling sweetened water for several minutes. In other words, they blanch.
2. Slices of pears are taken out of the water and thrown into a colander to make the glass water.
3. Remove the top husk from the garlic and cut off the top. It is not necessary to clean it completely. Then the garlic head is wrapped in foil, placed in the oven for 20 minutes at a temperature of 180 degrees.
4. And now pieces of pear, baked garlic and all other ingredients, except butter, are whipped in a blender. And only after carefully injected oil.

With almonds

Gentle nut-filled sauce consists of the following ingredients:

• 120 ml olive or sunflower oil;
• 3 large cloves of garlic;
• large chicken egg;
• 2 tablespoons of balsamic vinegar;
• a handful of almonds;
• salt to taste.

Stages of preparation:

1. Garlic is peeled of all excess. The egg must be washed.
2. In a bowl combine the egg, garlic, nuts and salt. Beat with a blender.
3. In the process of whipping pour vinegar, and then gently oil. As soon as alioli thickens and turns yellow, it means that it is ready. Although another 10 minutes it should be kept in the refrigerator.

With walnuts

With walnuts, the sauce will be slightly more tart than with almonds:

• crushed walnuts - 1.5-2 handfuls;
• a bunch of parsley or dill;
• a whole head of medium-sized garlic;
• 30 ml of sunflower or olive oil;
• lemon juice - a tablespoon.

1. A bunch of selected greens is finely chopped and set aside.
2. 3 garlic cloves with nuts turn into slurry.
3. Salt and citrus juice are added to the pulp. Turn on the blender and begin to whip everything. After gently inject the oil until alioli becomes the necessary consistency.
4. Finely chopped greens are added to the finished sauce. Stirred and sent to the refrigerator for 15 minutes.