Aioli
How to make it at home: Aioli — ingredients, steps, safety tips.
Time: 5 minutes · Yield: 4 servings
Ingredients
- A small pinch of saffron
- 3 garlic cloves, crushed
- 2 egg yolks
- 1 tbsp Dijon mustard
- 300 ml olive oil
- Lemon juice to taste
- Salt
Method
- Pour 1 tbsp boiling water over the saffron and set aside.
- Blitz the garlic, yolks and mustard to a paste in a blender.
- Very slowly, in a thin stream, pour in the oil until you have a thick, mayonnaise-like sauce.
- Stir in the saffron with its liquid and the lemon juice, then season with salt.
Tips
- The sauce is made with raw egg yolks; keep it covered in the fridge for no more than 2 days.
- The name is Provençal: ai, “garlic” (Latin allium), and oli, “oil” (Latin oleum). The American Heritage Dictionary defines aioli as a thick sauce of crushed garlic, egg yolks, lemon juice and olive oil.
Related topics
Sources
Themes
🥛Types of milkFrom cow to reindeer: composition, benefits, value🧀Cheeses of the worldParmesan, feta, bryndza, sulguni and more🥣Fermented milk productsKefir, yogurt, kumis, matsoni, skyr🌍Dairy traditionsRegions, peoples and their dairy products🐄Dairy animalsWhich animals are milked and how their milk differs🚚The journey of milkFrom pasture to shop — step by step❤️Milk and healthCalcium, lactose, allergy, benefits and risks👷JobsWho works with milk🗺️Map of traditionsWorld regions, peoples and their products on a map⚖️ComparisonsKefir or yogurt, sour cream or cream, and more🍳RecipesCottage cheese, yogurt, ghee, paneer, butter — at home📜History of milkFrom domestication to Tetra Pak🫒OlivesVarieties, oil, table olives, regions and traditions