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.
O rețetă originală de Forkin
- Durată totală
- 10 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 376 kcal
Informații despre alergeni: poate conține ouă, muștar și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
- 2 cățelgarlic, minced
- 1 buc.egg yolk
- 1 lingurălemon juice
- 0,5 lingurițădijon mustard
- 0,25 lingurițăsalt
- 0,13 lingurițăblack pepper, freshly ground
- 0,75 canăextra virgin olive oil
Ustensile
Medium mixing bowl · Whisk · Garlic press (opțional) · Mortar and pestle (opțional) · Chef's knife · Cutting board
Mod de preparare
Pas cu pas
- 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.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: A pinch of cayenne pepper can add a subtle warmth and complexity if you enjoy a little heat.
Per porție
Valori nutriționale
- Calorii
- 376,4kcal
- Proteine
- 0,9g
- Carbohidrați
- 1,1g
- Grăsimi
- 41,7g
- Fibre
- 0,1g
- Zahăr
- 0,2g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.