Aioli (from the Catalan all-i-oli, “garlic and oil”) is a sauce primarily based on garlic and olive oil. Eggs are additionally often added to advertise emulsion. It goes very, very properly with meat, fish and greens, or just on toasted bread. The standard approach of preparation requires a mortar, however since it’s not a quite common utensil in trendy kitchens, this recipe makes use of a processor.
Substances
– 4 cloves of garlic (with out the inexperienced sprout that they often have within the middle).
– 225 ml of additional virgin olive oil.
– An egg yolk.
– Sal.
Preparation
Course of the garlic, half of the oil and salt (to style) for a number of seconds. Then add the yolk and proceed processing till the whole lot is properly blended. With out turning off the processor, add the remainder of the oil little by little till the sauce is creamy.
It’s best to arrange it in the meanwhile. If saved within the fridge, preserve it for not more than two days.
