Aioli Sauce Recipe: Easy Garlic Mayo

Materials

• 1 egg yolk
• 1 cup of olive oil
• 1 tablespoon of mustard – dijon
• 3 cloves of garlic – finely chopped
• 1 teaspoon of ground cayenne pepper (optional)
• 1/2 teaspoon of salt
• 1/2 teaspoon of freshly ground black pepper

What is Aioli Sauce?

Before moving on to the Aioli Sauce Recipe, let’s talk about this sauce. This flavor, which you are usually used to tasting in our favorite restaurants, is usually served on french fries. Aioli is actually a derivative sauce based on mayonnaise. It is not exactly like mayonnaise. Mayonnaise is made with a mixture of oil emulsion, raw egg yolk and mustard (mayonnaise is made with neutral oil while aioli is made with olive oil) and a little bit of acid (mayonnaise uses vinegar, aioli lemon juice). Sometimes the French add some mustard as usual.

The word Aioli (Aïoli) literally means oil and garlic (in French it is garlic). The most original type of aioli is only pounded in a mortar and is made with emulsified garlic and olive oil.

Anyway, the point of all this is that there are so many different views about aioli. To get the taste of your favorite restaurants, let’s quickly move on to Aioli Sauce Tairfi and see how it is made. If you are ready, we start.

Aioli Sauce Recipe Directions

• In a small shallow bowl, mix the minced garlic and lemon juice thoroughly. Make sure the garlic is spread over all layers of the lemon juice and let the acid work.
• Add a little salt and let the mixture rest for 10 minutes so that the lemon juice tastes well with the garlic. If you wish, you can also add the powdered cayenne pepper at this stage.
• Put a clean hair cap over another bowl and place a strainer. Using a silicone spatula, strain the lemon juice in the bowl,
• Then press the garlic with a spatula so that as much aroma as possible passes into the bowl. Discard the garlic pulp.
• For mayonnaise, add half the egg yolk, mustard and lemon juice in a bowl, mix well with a whisk. Add olive oil little by little and keep mixing.
• If the taste of garlic is less, add a few more drops of garlic flavored lemon juice, if the garlic flavor is too much, add olive oil or 1 spoon of ready-made mayonnaise slowly.

How to Use this Aioli Sauce Recipe?

In short, you can use Aioli wherever you can use mayonnaise. Here are some ideas:

• As a dip for fried artichoke, classic french fries, apple wedge potato, fried potato (Patatas Bravas) or sweet potato fries.
• Spread in a sandwich, instead of mayonnaise for breakfast with vegetables
• You can serve a portion with vegetables such as green beans, cauliflower, potatoes or grill
• In general, Aioli Sauce is used in Spanish and French provincial cuisines and also in seafood.