Cuisine: French
Difficulty: Not Evaluated
Flavors:
HOW TO COOK
In mixer bowl put the chopped garlic, salt, black pepper, pour the egg yolks and lemon juice, add 1/6 - 1/4 teaspoon of salt and some black pepper. Start whisking whisk, designed for liquid mixtures. Carefully and slowly start to pour olive oil, with a mixer continues. While stirring the olive oil with the other components of the mixture should turn into a smooth consistency, turn white and begin to thicken. If the sauce seems too thick you can add water and continue mixing. Aioli sauce is better to use chilled.
The main recommendation in the preparation of this sauce - use ingredients and dishes at room temperature to olive oil emulgizirovalos easier.
Instead of lemon juice is sometimes used wine vinegar or lime juice. This variation on the traditional recipe.
There are many varieties of sauce aioli. In addition to the basic ingredients sometimes added mustard, red chilli, mashed avocado, apples, and so on according to the imagination of chefs.
INGREDIENTS
To get the 250 gr. aioli sauce, take 4 - 5 cloves of garlic, 200 gr. olive oil, egg yolks 2 eggs, 20 - 30 oz. lemon juice, a little black pepper, 1/6 - 1/4 teaspoon salt.
