Aioli: recipe and cooking. What to serve with Aioli?

The Culinary arts is inconceivable without the sauces. Thick and liquid, sweet and sour and sharp, spicy and fresh – they all add to the flavor of any dish perfection and harmony. Contrary to popular belief, cooking the sauces is not so difficult, especially those that consist of several ingredients. It is thus Aioli. There are of course many variations, but to begin with you should try the traditional recipe, which has existed for centuries.

Aioli: composition

The Sonorous and beautiful name fragrant Aioli sauce with the French language translates very simply – garlic and olive oil. In fact, it was named so due to the composition ingredients. When did this recipe, hard to say, probably, from the moment when the inhabitants of the Northern part (from Spain to Italy) of the Mediterranean coast began to prepare the food. Over time, the original composition was changed, make innovations. And it is not the individual chefs, and in whole regions. Even in the same country in different areas of the Aioli sauce and ingredients can significantly vary.

In the traditional version only olive oil and garlic. Preparing the sauce is as easy, fast and delicious – this is the whole secret of genius. In addition, the sauce often add egg (yolk or albumen), mustard, lemon juice, pear (in Catalan), crumb biscuits, and tomatoes (in Malta), etc. For cooking use high quality olive oil, it is necessary not so much for one serving, but the taste difference compared to the cheapest varieties will be very visible.

Traditional recipe

To prepare the Aioli, take 120 ml of olive oil and 2-3 cloves of garlic. First, in a mortar using the pestle mash the garlic and a pinch of salt, then gradually add the oil and pound until a homogeneous dense mass. Of course, you can use a blender, but according to many cooks, this is the charm of the taste is lost.

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Aioli: recipe with egg yolk

For this, you will need: 250 ml olive oil, 2 egg yolk, 4 large cloves of garlic, 1 tbsp of lemon juice and salt to taste.

Garlic and salt need to grind until smooth. Then add one by one the egg yolks and lemon juice. In the mixture that is obtained, a thin stream pour olive oil and carefully whisk. Use a mortar and pestle or blender. When the mass reaches a thick consistency, gently close the bowl with clingfilm and put the sauce in the fridge for one hour. Serve chilled.

Aioli Catalan with pear

This version of the sauce – a real discovery. A subtle and refined taste with a light fruity aroma and garlic pungency. The Aioli sauce with pear is the perfect compliment to steak, pork, poultry and oily fish. For its preparation you will need: 1 large Conference pear, 1 tsp sugar 120 ml olive oil, 2 tbsp Apple cider vinegar, one clove of garlic and salt to taste.

Pear cut into large cubes and blanch in hot water for several minutes. Head of garlic, lightly peel and cut off the top cap. Then wrap it in foil and bake in the oven for about 20 minutes at 180 °C. the pear Slices to obtain, to drain water, then add the roasted garlic and the rest of the components. Carefully punch all in a blender until smooth. The key ingredient of Aioli sauce or in this case, sweet pear. As an experiment, you can try to replace it with peaches or quinces, for example.

Aioli with almonds

This is a variant of delicate sauce with a clear nutty taste. To cook it, you'll need: small handful of almonds, 120 ml of olive oil, 3 cloves of garlic, 2 tbsp of balsamic vinegar, one large egg and a pinch of salt.

The Process is elementary simple. Garlic needs to be cleaned, and then together with almonds, a pinch of salt and egg and mix thoroughly in a blender. Then add the vinegar and a thin stream pour olive oil, continuing to whisk to periodically mix. Use low rpm and do it more time for the sauce was not stratified, and evenly mixed, acquiring a light yellow tint.

What to submit?

The Aioli Sauce is perhaps one of the most versatile, basic additions to the main dish. It can be served with the following dishes.

• Vegetables such as, fresh, cut into thin slices or straws, perfect as a snack. You can also fill salads. As in the French Provence, Aioli is traditionally served with boiled vegetables, fish and eggs.

• For seafood. Full-bodied garlic taste best complement the tender meat. Will suit absolutely everyone, but the chef of France especially recommend it for white sea fish with firm flesh (e.g., cod, perch). It should be boiled or stewed. Also popular seafood platter with a small bowl of flavorful sauce, and Spain with him to eat paella.
• The meat, roasted in oven or fried on the grill, along with vegetables.

Make Sure to prepare the Aioli sauce. The recipe can take a traditional or a pear, which, incidentally, can easily be replaced with quince, almonds or tomatoes, herbs, dried red pepper, etc. to Experiment and look for your ideal taste.