John Myers
I-Aioli Sauce, iSpanish Classic
I-aioli sauce egqibeleleyo, iresiphi ye-classic yaseSpanishi kunye nomfanekiso kunye nemiyalelo yesinyathelo-nge-nyathelo elula.
Kwi-mayonnaise
- 2 Whole fresh eggs, separate.
- 1 tsp Imostade eshushu ephakathi
- 1 tsp Iviniga emhlophe
- 200 ml ioli yerapeseed
- I-1 tsp ijusi yeLemon
Kwi-aioli
- 4 Garlic cloves ground or crushed
- I-1 tsp ijusi yeLemon
- 50 ml yeoyile yeOlive
- I-Aioli okanye i-Allioli yaseSpain iveliswa kuwo onke amaphondo aseSpain, kodwa yahlukile kuyo yonke indawo. Ukuba uya kudla kwiCosta Brava, ngokukhawuleza ufumana isitya kunye ne-aioli kunye nesonka etafileni, njengombuliso ovela ekhitshini. (Nangona kunjalo ngaphandle kokubala) E-Gran Canaria i-aioli nayo iyenziwa, kodwa ulwelo olungaphezulu kakhulu kunediphu yesaladi.
- Abantu baseSpain eCatalonia kufuneka bahlikihle iinzwane ze-knofi ngejusi encinci yelamuni kunye ne-50 ml yeoli yeoli kwi-pulp ekhrimu kumdaka.
- 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.
- Okokuqala, zonke izithako kufuneka zibe kwiqondo lokushisa elifanayo legumbi, i-oyile kunye namaqanda amaqanda emva koko adibanise lula kwaye angcono. Emva koko faka izikhupha zeqanda ngetyuwa, isardadi kunye nepepper kwaye udibanise ngobumnene.
- Emva koko enye ioli yongezwa kwaye ibethelwe nge-wand yangempela yomlingo okanye i-whisk yekhitshi. Ngokukhawuleza ukuba ibophe, ioli ye-rapeseed eseleyo igalelwe ngomlambo obhityileyo ngelixa iqhubeka ivuselela. Emva koko yongeza ijusi yelamuni kwaye udibanise
- Ngoku i-knofi cream echazwe ngasentla iya kusebenza. Ingcebiso: Ukuba ufuna idiphu, yongeza iyogathi ekugqibeleni.
