How to make aioli sauce
Alioli sauce, also known as ajoaceite or ajolio, is a typical sauce of Mediterranean gastronomy (Catalan, Valencian, Balearic…). Its main ingredients are olive oil and garlic, which, when beaten, form an emulsion, that is, they turn into a thick white cream with a slightly spicy flavor. It is usually used as a condiment for fish or shellfish, or as an accompaniment to meat or potatoes.
The traditional alioli recipe was prepared in a mortar, mashing the garlic well and adding oil little by little, until the emulsion was achieved. Since it is a laborious process, nowadays it is usually done with a blender or even with a thermomix. In addition, to facilitate the emulsion, egg yolk is usually added. In this article, we tell you how to make aioli sauce for potatoes, fish, or meat.
- 1 egg
- 1 clove garlic
- Olive oil
- A splash of lemon juice
- a pinch of salt
You will need to:
- Blender and blender jar
Steps to follow:
How to make aioli sauce with a blender? Very easy! The first step is to separate the yolk from the white the egg. To do this, we recommend that you break the egg and, very carefully, drop the white into a container without breaking the yolk. This way you can leave the yolk in the blender glass later.
The egg yolk is used to give it a creamier texture and to facilitate emulsion, making it more difficult to cut. If you want to know how to make aioli sauce without eggs, you can choose to make the traditional aioli recipe that you will find in this other recipe: How to make aioli without eggs.
When you have the yolk separated, add it to the glass of the blender, blender, or thermomix. Then add the garlic clove and a pinch of salt to your liking. Think that the more garlic you add, the spicier the sauce will be. Therefore, if you don’t like garlic or spiciness very much, you can add only half a clove. If you like it a lot, be careful not to go too far and also think about your diners.
Add the lemon juice and a little oil. It will be enough to add between 1 and 2 tablespoons of each ingredient, we always have time to add more to improve the flavor or texture.
All the ingredients are already in the same container, so you can start beating. To do this, insert the blender into the bottom of the container, in contact with the plastic or glass, and press the button to turn it on. Eye! Do not stop until finished: keep the button pressed until the mixture emulsifies. When this happens, you will notice that it takes on a creamier texture and turns white.
If you notice that it still doesn’t have the typical texture of aioli (similar to mayonnaise), add more oil little by little. Drop in just a trickle as you continue to beat non-stop until you finally achieve your desired consistency.
Finally, pour the aioli sauce into a sauce boat or a bowl so that everyone can help themselves, or add it to the food of your choice. It is ready to take to the table. Take advantage!
If you want a slightly fresher flavor, or to contrast the spiciness of the garlic or the taste of oil, we recommend adding a little fresh parsley to the preparation. Thus, in addition, you will see that the aioli sauce has a better presentation.
remember that, when carrying a raw egg, the sauce can spoil quickly and be dangerous, so do not leave it for more than 2-3 days in the fridge.
If you are vegan and do not want to use eggs, but do want to have a little help when it comes to emulsifying the garlic with the egg, you can make aioli sauce with soy milk, oatmeal, or another. You just have to add a splash at the beginning together with the rest of the ingredients and you already have your vegan aioli sauce.