Culinary art is unthinkable without sauces. Thick and liquid, sweet and sour and spicy, spicy and fresh - they all add to the taste of any dish completeness and harmony. Contrary to popular belief, preparing sauces is not so difficult, especially those that consist of several ingredients. That is exactly what aioli is. There are, of course, many variations, but for a start it is worth trying a traditional recipe that has been around for centuries.
Aioli Sauce: Composition
The sonorous and beautiful name of the fragrant aioli sauce from French is translated very simply - garlic and olive oil. As a matter of fact, it is named so because of the composition of the ingredients. When this recipe appeared, it's hard to say, probably, from the moment when the inhabitants of the northern part (from Spain to Italy) of the Mediterranean coast began to cook food. Over time, the original composition underwent changes, innovations were introduced. And the matter is not in individual cooks, but in entire regions. Even in one country, in different areas, aioli sauce and its ingredients can vary significantly.
In the traditional version, only olive oil and garlic. The sauce is prepared as simple, fast and delicious as possible - this is the whole secret of genius. In addition, an egg (yolk or protein), mustard, lemon juice, pear (in Catalonia), biscuit crumbs and tomatoes (in Malta), etc. are often added to the sauce. For cooking, use high-quality olive oil, you do not need so much per serving, but the difference in taste compared to the cheapest varieties will be very noticeable.
Traditional recipe
To make aioli sauce, take 120 ml of olive oil and 2-3 cloves of garlic. First, in a mortar with a pestle, rub the garlic and a pinch of salt, and then gradually add the oil and grind to a uniform thick mass. Of course, you can use a blender, but, according to many chefs, the charm of taste is lost from this.
Aioli sauce: egg yolk recipe
For it 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 to taste.
Grind the garlic and salt until smooth. Then add yolks and lemon juice one at a time. Pour olive oil in a thin stream and mix thoroughly. Use a mortar with pestle or a blender. When the mass reaches a thick consistency, carefully close the bowl with cling film and put the sauce in the refrigerator for one hour. Serve chilled to the table.
Catalan Aioli with pear
This version of the sauce is a real discovery. Delicate and refined taste with a light fruity aroma and garlic spiciness. Pear aioli sauce is the perfect complement to beef, pork, poultry, and oily fish steaks. To prepare it you will need: 1 large pear Conference, 1 tsp sugar, 120 ml olive oil, 2 tbsp. cider vinegar, one head of garlic and salt to taste.
Cut the pear into large cubes and blanch in sweet water for several minutes. Peel the garlic head slightly and peel off the top hat. Then wrap it in foil and bake in the oven for about 20 minutes at 180 ° C. Pear slices of pear, drain to water, then add baked cloves of garlic and other ingredients. Thoroughly punch everything with a blender until smooth. The key ingredient in aioli sauce in this case is a sweet pear. As an experiment, you can try replacing it with peaches or quinces, for example.
Aioli with Almonds
This is a variant of a delicate sauce with a clear nutty flavor. To cook 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. Peel the garlic and then mix thoroughly with the almonds, a pinch of salt and an egg in a blender. Then add the vinegar and pour in a thin stream of olive oil, periodically continuing to whisk the mixture. Use low revs and do it more time so that the sauce does not separate and mix evenly, acquiring a light yellow tint.
What to serve?
Aioli sauce is perhaps one of the most versatile, basic additions to the main course. It can be served with the following dishes.
- Vegetables, for example, fresh, cut into thin slices or straws, are ideal as a snack. You can also season salads. And in French Provence, aioli is traditionally served with boiled vegetables, fish and eggs.
- To the seafood. A rich garlic flavor in the best way to tone tender meat. Everything is suitable, but the chefs of France especially recommend it for white sea fish with thick flesh (for example, cod, perch). It should be boiled or stewed. Seafood platter with a small bowl of aromatic sauce is also popular, and in Spain they eat paella.
- To meat baked in the oven or grilled, along with vegetables.
Be sure to make aioli sauce. You can take a traditional recipe or with a pear, which, incidentally, can easily be replaced with quince, with almonds or tomatoes, herbs, red dried peppers , etc. Experiment and find your perfect taste.