Aioli

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 256, total fat 28 G., saturated fats 3 G., proteins 1 G., carbohydrates 1 G., fiber 0 G., cholesterol 46 mg, sodium 84 mg, sugar 0 G.

This classic sauce pairs perfectly with a wide variety of dishes and appetizers, from French fries to fish fingers. To make it the traditional way, you'll need a bowl, a whisk, and a trained hand. But we tried whipping it up in a food processor. The result is just as amazing, and our hand doesn't fall off after vigorous whisking! Three cloves of garlic provide a strong but not overpowering flavor, so increase or decrease the amount as desired. We've also found that a combination of half neutral oil and half olive oil strikes the right balance, with a subtle olive flavor that's not too herbaceous and doesn't overpower.

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.

Ingredients for the recipe:

3 cloves of garlic
1 tbsp lemon juice
2 large egg yolks
0.5 cup neutral vegetable oil
0.5 cups extra-virgin olive oil
1 tbsp water + more as needed
A pinch of cayenne pepper

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Crush the garlic cloves with a knife blade and sprinkle with 0.5 teaspoon of salt. Finely chop the garlic, periodically mashing it with a knife against a cutting board until it turns into a smooth paste (this can also be done in a mortar and pestle).
To make aioli in a food processor, place the garlic paste in a food processor, add the lemon juice and egg yolks, and blend until smooth. With the processor running, gradually add the neutral oil, making sure it's fully incorporated into the sauce.

Once all the neutral oil has been added, begin adding the olive oil in the same manner. If the processor seems to be struggling to process the oil, add 1 tablespoon of water at this point to loosen the mixture slightly; otherwise, add 1 tablespoon of water after all the oil has been added. Stir in the cayenne pepper. The aioli should be thick, glossy, and smooth, with a spreadable consistency similar to mayonnaise. If you want to thin the sauce slightly, gradually add another 1–2 tablespoons of water and pulse until you reach the desired consistency. Serve the aioli chilled or at room temperature.
To make aioli by hand, wet a kitchen towel, and roll it into a log. Roll the towel into a circle (like a snail) and place a bowl in the center. In the bowl, combine the garlic paste, lemon juice, and egg yolks. Add the oil as directed above, adding the oil with one hand while whisking constantly with the other. Add the oil very slowly at first. Once the mixture has formed a thick emulsion, you can add the oil a little more quickly. If the sauce is too thick, add water and continue whisking. Add the cayenne pepper.

Categories:

recipe / Calorie content of prepared meals / Food processor / Summer dishes / Sauces / Dips / Emulsion sauces / Food Network - recipes