Aioli dipping sauce with vegetable sticks
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Garlic aioli, made with egg yolks and olive oil, is one of the most popular dips, typically served as a light appetizer with vegetables for dipping. It's ready in minutes. For the best consistency, blend the sauce in a blender. Once you've mastered the basic version, you can make an aioli with olives, adding store-bought tapenade, or an aioli with orange juice and saffron soaked in Pernod.
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:
- 1.5 cups olive oil
- 3 tablespoons olive tapenade
- 0.5 tsp saffron
We recommend
Recipe:
Whisk 2 or 3 crushed garlic cloves with 2 egg yolks. Gradually whisk in 1.5 cups of olive oil. Add lemon juice, salt, and black pepper to taste; thin with water if needed. Serve with vegetables for dipping.
Aioli with olives.
Make the aioli. Stir in 3 tablespoons of store-bought olive tapenade.
Aioli with orange and saffron.
Make an aioli with orange juice instead of lemon juice. Soak 0.5 teaspoon of saffron in 2 tablespoons of Pernod for 5 minutes, then add to the aioli sauce.
Recipes with similar ingredients: eggs, garlic, lemon juice
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