John Myers
Aioli Sauce, Spanish Classic
The perfect aioli sauce, spanish classic recipe with a picture and simple step-by-step instructions.
For the mayonnaise
- 2 Whole fresh eggs, separate.
- 1 tsp Medium hot mustard
- 1 tsp White vinegar
- 200 ml Rapeseed oil
- 1 tsp Lemon juice
For the aioli
- 4 Garlic cloves ground or crushed
- 1 tsp Lemon juice
- 50 ml Olive oil
- Aioli or Spanish Allioli is produced in all Spanish provinces, but it is different everywhere. If you go to eat on the Costa Brava, you immediately get a vessel with aioli and bread on the table, like a greeting from the kitchen. (However without calculation) In Gran Canaria an aioli is also made, but much more liquid than a dip for the salad.
- The Spaniards in Catalonia should rub the knofi toes with a little lemon juice and 50 ml olive oil to a creamy pulp in a mortar.
- I, on the other hand, first make a mayonnaise and then add the garlic cream at the end, so the aioli can be kept in the refrigerator for a day longer. You can also make the aioli “lighter” with less oil and natural yoghurt.
- First of all, all the ingredients should be at the same room temperature, the oil and egg yolks then combine easier and better. Then season the egg yolks with salt, mustard and pepper and stir gently.
- Then some oil is added and beaten with a real magic wand or a kitchen whisk. As soon as it binds, the remaining rapeseed oil is poured in with a thin stream while continuing to stir. Then add the lemon juice and stir
- Now the knofi cream described above will work in. Tip: If you want a dip, add yogurt at the end.
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