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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 10 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 376 kcal
Informacja o alergenach: może zawierać jaja, gorczyca i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
- 2 ząbekgarlic, minced
- 1 szt.egg yolk
- 1 łyżkalemon juice
- 0,5 łyżeczkadijon mustard
- 0,25 łyżeczkasalt
- 0,13 łyżeczkablack pepper, freshly ground
- 0,75 szklankaextra virgin olive oil
Sprzęt
Medium mixing bowl · Whisk · Garlic press (opcjonalnie) · Mortar and pestle (opcjonalnie) · Chef's knife · Cutting board
Sposób przygotowania
Krok po kroku
- 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.
Około 2 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: 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.
Około 2 min
Wskazówka kucharza: 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.
Około 3 min
Wskazówka kucharza: 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.
Około 3 min
Wskazówka kucharza: 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.
Około 2 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: A pinch of cayenne pepper can add a subtle warmth and complexity if you enjoy a little heat.
Na porcję
Wartości odżywcze
- Kalorie
- 376,4kcal
- Białko
- 0,9g
- Węglowodany
- 1,1g
- Tłuszcz
- 41,7g
- Błonnik
- 0,1g
- Cukry
- 0,2g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.