Aioli sauce

Aioli sauce is perfect to accompany meat, fish, boiled vegetables and eggs. Here's how to prepare it with the classic recipe.

Aioli sauce is very popular in the Mediterranean area, particularly in Provence and the Spanish region of Catalonia. Basically it is a sauce based on garlic , eggs and oil which, in the original recipe, involves the use of a mortar to reduce the garlic to a paste. As an alternative, you can use a mixer .

Like mayonnaise, which it closely resembles – so much so that some call it garlic mayonnaise – it goes crazy easily . Let's see the recipe for sala aioli and how to enjoy it with the best combinations .

For this recipe it is essential that all the ingredients are at room temperature , so remove the eggs from the refrigerator beforehand.

Here is a short video that illustrates how simple it is to obtain this magnificent sauce with practically no effort. As you can see, the result is also guaranteed by combining all the ingredients together in the bowl.

And do you know how to make mayonnaise ? If you want, you can also add some garlic to this recipe: it won't be quite the same because the flavors will be less blended but it's still a good way.

Aioli sauce: what is it eaten with?

It can be offered as a stand-alone appetizer, accompanied by croutons, but is usually served together with grilled or boiled meats . It is also consumed with vegetables, especially roasted potatoes. Also include it among the bourguignonne sauces and you won't regret it.

Conservation

The aioli sauce will keep in the refrigerator for 2-3 days tightly closed in an airtight container.

Curiosity

The aioli sauce owes its name to garlic and oil, from the Catalan allioli , from the Occitan alhòli , from the Provençal aiòli , that is, ai-oli, alh-òli . These two territories have made this sauce a cornerstone but it is in Provence that it represents a real institution. Consider that in 1891 Frederic Mistral founded a newspaper and called it Aioli.

Read also

Yogurt sauce: basic recipe and variations