If you’re like me, you probably think aioli sauce should be substituted for ketchup whenever possible. Aioli is creamy and sensational in a way French sauces have trademarked themselves to be.
Pronounced ahy-oh-lee, this French sauce is a derivative of the French mother sauce mayonnaise. The difference between aioli and mayonnaise is that aioli has a ton of garlic flavor.
Aioli is a Provencal specialty, which explains the use of garlic. Provence’s environment is a haven for olives, and it’s proximity to Italy makes the use of garlic prominent.
Knowing this, it’s no wonder this garlic-olive oil sauce is a Provencal favorite.
The Emulsion Process
Classic aioli consists of stale bread, garlic, eggs, and olive oil. A splash of lemon juice at the end adds vibrant flavor and tames the garlic.
Like mayonnaise, aioli is all about the olive oil being slowly added in to the egg mixture to emulsify the sauce. This allows for the ingredients to be thoroughly combined into a silky smooth sauce.
Traditionally, aioli was made in a bowl with a mortar and pestle. Nowadays, we’ve got this awesome piece of equipment called a [easyazon_link identifier=”B00LBZOYAK” locale=”US” tag=”monpetitfour-20″]food processor[/easyazon_link], which makes this aioli super easy to make.
Fries, Sandwiches, and More
My favorite way to enjoy aioli is with a plate a of steak frites. I love dipping my steak slices and French fries into the garlic sauce.
Aioli is also wonderful as a spread for burgers and sandwiches, and will turn your simple meal into a gourmet eat.
In Provence, aioli is often stirred into fish soups and stews like bouillabaisse. It’s garlic flavor pairs beautifully with seafood, and its creamy consistency is lovely for adding richness to a delicate soup.
My suggestion would be to try this aioli with your next pan-fried fish. Drizzle some of the sauce over the warm fish and you’ll be amazed at just how scrumptious this Provencal sauce is!
- 1 slice stale white toast bread, crust removed
- 3 tbsp milk, (45 grams)
- 3 large cloves of garlic, skin removed
- 1 egg yolk, room temperature
- 1/4 tsp salt, (1.4 grams)
- 1 1/2 cups good olive oil, (237 grams)
- 1 lemon
- hot water
- Tear up the bread into small chunks and place in a small bowl. Pour the milk over the bread and give it a stir. Let the bread soak in the milk for 10 minutes. Clump up the bread into a ball and place in the corner of a kitchen towel. Wring the towel to squeeze out the milky liquid from the bread.
- Drop the bread into the bowl of a food processor, add the garlic cloves, and pulse the mixture until you get a smooth paste. Add the salt and egg yolk, then give the mixture a blend until they're well-incorporated.
- Now, slowly stream the olive oil into the food processor as it's blending, pouring the oil in bit by bit. Once the oil has been blended in, add the juice of the lemon. Taste test and add more lemon if desired. Otherwise, if the sauce is too thick, you can add hot water, one tablespoon at a time. The sauce should be thick and heavy enough to hold it's shape on your spoon, yet it should be able to fall off your spoon in a steady, ribbon-like fashion.
Fresh aioli must be refrigerated. It can be safely stored up to 3 days in an airtight container in the fridge.
If you're worried about the sauce being too garlic-y, start out with 2 cloves of garlic. You can always mash up more garlic later and blend that into the sauce at the end.
Nutrition Information:Yield: 2 Serving Size: 2 tbsp
Amount Per Serving: Calories: 195