Aioli
Garlic, garlic, oh and did I say... garlic? This classic Spanish garlic sauce is a summer staple. It can be used as a dip for fried fish like chipirones and calamares, or topped on toasted bread. The mayonaise like sauce is creamy, tangy and just delicious.
Ingredients
Garlic cloves
2
Salt
1 tsp
Dijon mustard
1 tsp
Extra virgin olive oil
200ml
Lemon juice
1 tbsp
Kitchen Stuff
Whisk
Mixing bowl
Grater/Zester/Garlic press
Directions
- Grate your garlic cloves, or put them in a garlic press. Mix the crushed garlic with half of the salt.
- In a bowl, add the egg yolks, the garlic mixture and the mustard and mix together with a whisk.
- Slowly add in 150ml of the the EVOO and make sure that you have a thick and creamy emulsion.
- Add in the rest of the salt and half of the lemon juice. Whisk everything together
- Add in the rest of the EVOO and taste. If you want you can add the rest of the lemon juice and season with black pepper.
- Is your mixture too thin? Add more fat, this will thicken the emulsion.
- Is your aioli broken? Don’t worry! Put an egg yolk in a clean bowl and slowly whisk in the broken aioli.