Entry #2499, June 7, 2013
This Aioli recipe is a popular Spanish sauce that is similar to mayonnaise but is prepared with olive oil instead of regular vegetable oil. Served most often with fish, grilled meats, or vegetables, Aioli makes a delicious dip or sandwich spread. Unlike, its store cousin, homemade Aioli is much healthier and is preservative free. Even though it has a reputation of being tricky to prepare, we point you easy steps to make scrumptious mayonnaise every time.
Authentic Spanish Aioli Sauce
Image via: Food Network
Preparation time: 45 minutes
Makes one cup of Aioli
1 Egg Yolk
7 ounces of olive oil (Consider an olive oil with a delicate aroma)
4 garlic cloves
1-2 teaspoons of fresh lemon juice
A pinch of salt
Image via: Dishing the Divine
- In a small bowl, crush garlic cloves and add salt to the it.
- In the same mixture, add egg yolks and whisk until the mixture is smooth. You can use a blender, stand mixer, or, an electric mixer for this step.
- Now add tiny drops of olive oil into the bowl and stir gently using a whisk. There is no need to whisk vigorously, just enough for the ingredients to blend.
- Keep on adding olive oil every one minute and whisk between oil increments. Make sure to add only tiny amounts of oil for the first 10 minutes until thick base is formed.
- In the end, add fresh lemon juice to your taste. This will help to liquefy the sauce, giving it a crisp, fresh color.
- Let it stand in the fridge for at least 15 minutes.
- Serve it with seafood, French fries, or use it as a sandwich spread.
Tip: The failure or success of Aioli sauce depends on the first 10 minutes of preparation when the olive oil comes in contact with the garlic and egg. The factor that makes it work is mixing the egg yolk with tiny drops of olive oil. If too much oil is added the recipe is beyond repair.
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