Garlic Aioli Sauce
4 servings
10 minutes
Aioli is a classic Provençal sauce that has long been considered a symbol of Mediterranean cuisine. Its preparation is a true art that requires patience and precision. The delicate texture, rich garlic flavor, and slight acidity of lemon juice make it an ideal complement to fish, seafood, vegetables, and meat. Aioli pairs wonderfully with crispy baguette, turning an ordinary meal into a gastronomic celebration. It is made from egg yolks and olive oil, with the secret lying in gradually whisking it to an airy consistency. The sauce not only decorates dishes but also enhances their flavor, adding special depth. Try adding it to potatoes or roasted vegetables – this aromatic sauce will make any dish unforgettable.
1
Prepare all ingredients. All ingredients should be at the same (room) temperature.
- Garlic: 4 cloves
- Egg yolk: 2 pieces
- Lemon juice: 1 tablespoon
- Olive oil: 250 ml
- Salt: to taste
- Ground black pepper: to taste
2
Chop the garlic and blend it with the yolks, lemon juice, and salt.
- Garlic: 4 cloves
- Egg yolk: 2 pieces
- Lemon juice: 1 tablespoon
- Salt: to taste
3
Without turning off the engine, pour the oil in a thin stream.
- Olive oil: 250 ml
4
Whip the sauce until thickened.
5
Transfer to a bowl, cover with plastic wrap, and chill.
6
Ready to serve!