Classic Aioli
This classic aioli is a rich and creamy garlic mayonnaise, boasting a vibrant tang from fresh lemon and a subtle kick from Dijon mustard. Perfect as a dipping sauce for seafood or vegetables, or as a luxurious spread for sandwiches, it's a versatile condiment that elevates any dish with its robust flavor and silky texture.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 10 min
- Porcije
- 4
- Težina
- Srednje
- Po porciji
- 376 kcal
Informacije o alergenima: može sadržavati jaja, gorčica i sulfiti. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
- 2 češanjgarlic, minced
- 1 komegg yolk
- 1 žlicalemon juice
- 0,5 žličicadijon mustard
- 0,25 žličicasalt
- 0,13 žličicablack pepper, freshly ground
- 0,75 šalicaextra virgin olive oil
Oprema
Medium mixing bowl · Whisk · Garlic press (neobavezno) · Mortar and pestle (neobavezno) · Chef's knife · Cutting board
Postupak
Korak po korak
- 1
Mince the garlic cloves very finely or crush them into a paste using a mortar and pestle or the side of a chef's knife.
Oko 2 min
Napomena kuhara: For the smoothest aioli, ensure the garlic is as finely minced as possible to avoid chunky bits.
- 2
In a medium-sized mixing bowl, combine the minced garlic, egg yolk, fresh lemon juice, Dijon mustard, salt, and black pepper.
Oko 1 min
Napomena kuhara: Using room temperature ingredients, especially the egg yolk and lemon juice, helps create a more stable emulsion.
- 3
Whisk the mixture vigorously and continuously for 1-2 minutes until all ingredients are thoroughly combined and the mixture appears slightly pale and frothy.
Oko 2 min
Napomena kuhara: A good initial whisk ensures the flavors are well distributed before the oil is added.
- 4
Begin to slowly drizzle in the extra virgin olive oil, adding only a few drops at a time, while continuously whisking with consistent speed.
Oko 3 min
Napomena kuhara: This initial slow addition is critical to form a stable emulsion; adding oil too quickly will cause the aioli to break and separate.
- 5
Once approximately one-quarter of the olive oil has been incorporated and the mixture visibly thickens and emulsifies, you can gradually increase the oil stream to a thin, steady drizzle.
Oko 3 min
Napomena kuhara: Listen for a change in sound as you whisk; a thicker mixture will create a different resistance against the whisk.
- 6
Continue whisking until all the extra virgin olive oil is fully incorporated and the aioli is thick, creamy, and holds its shape.
Oko 2 min
Napomena kuhara: If the aioli becomes too thick, you can whisk in a teaspoon of warm water or a few more drops of lemon juice to reach your desired consistency.
- 7
Taste the finished aioli and adjust the seasoning with additional salt, black pepper, or lemon juice as needed to balance the flavors.
Oko 1 min
Napomena kuhara: A pinch of cayenne pepper can add a subtle warmth and complexity if you enjoy a little heat.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 376,4kcal
- Bjelančevine
- 0,9g
- Ugljikohidrati
- 1,1g
- Masti
- 41,7g
- Vlakna
- 0,1g
- Šećeri
- 0,2g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
This versatile aioli is fantastic with roasted vegetables, grilled fish, or as a dip for crispy french fries. For a delightful twist, try adding a pinch of smoked paprika or a dash of finely chopped fresh herbs like chives or parsley. Pair it with a crisp, dry white wine like Sauvignon Blanc or a light-bodied rosé.
Transfer the aioli to an airtight container and store it in the refrigerator.
Aioli is best served chilled or at room temperature; reheating is not recommended as it may cause the emulsion to break.
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