Simple Seafood Aioli Sauce
Votes: 8
Time: 15 min.
Mediterranean aioli sauce is the perfect complement to fish, seafood, or vegetable dishes. Its main ingredients are garlic and olive oil. It also contains egg yolk, which gives the sauce a velvety, thick texture similar to mayonnaise. All ingredients are blended until emulsified. Serve immediately, infusing your dishes and appetizers with incredible flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2-3 cloves garlic, peeled and chopped (do not use sprouted cloves)
- A large pinch of coarse salt
- 1 egg yolk, room temperature
- Juice of half a lemon
- 2/3 cup olive oil (refined)
- 1/3 cup extra-virgin olive oil
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Cooking the dish according to the recipe:
- Place the garlic and salt in a food processor fitted with a metal blade or in a blender. Blend for 2 seconds. Add the egg yolk and lemon juice and blend again to combine. Turn the processor on and gradually add the olive oil in a thin stream (first refined, then extra virgin).
Exit: 1 tbsp.
If the sauce becomes too thick, thin it with room temperature water and continue adding oil until it's completely done. Season with pepper and salt to taste, if needed.. - Use 2/3 of the refined olive oil so that its aroma and flavor don't overpower the sauce. This will give you a balanced flavor and save on extra virgin oil. Serve with cold-smoked fish, lobster, crab sticks made from minced yellow-stripe sardinella, or sea snails.
Author of the recipe - DaVero Rare Red Winery Tour (Healdsburg, California)
Categories:
recipe / Blender / Sauces / Dips / Salad dressings / Emulsion sauces / European cuisine / French cuisine
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