aioli

17. May 2016

Aioli is basically a home-made mayonnaise and forms the basis of many traditional recipes, such as dressing for Cézar salad, when a couple of anchovies are added to the ingredients. I decided to brush up this classic, because if you use high quality ingredients and a bit of creativity, you can taste some great sauces, such as sandwiches, salads or as a wonderful dip that will dazzle everyone, even the children, with the vegetables!
This recipe is from a series of recipes I have prepared for this year's Olivia Minerva Oil Olive. I think the reason is clear, because a lot of olive oil is needed in this recipe and its choice and quality are important attributes of success.

In the process you will learn that it is ideal to combine extra virgin, which has a more pronounced flavor and a taste-milder olive oil. Minerva has a wonderful extra virgin olive oil in organic quality that is really good. In the first part of the ingredients you will find a list of the basic ones that I would give each time and then offer you other options for developing Aioli and what you can add to the basic recipe. In most cases, chopped herbs such as fresh chopped estragon and capers or lemongrass parsley are mixed, as I have described in the recipe.)

10 minut - porce

Postup

Put yellow yolk, lemon juice, dijon mustard, garlic clove, salt and pepper in a small bowl. Mix well and start whisking by hand with a brush or even with a submerged mixer.

Now start to add oil, but do it really patiently and slowly, add almost a drop after a drop. Add all the oil in this way. It should be after a while to form a nice yellow thick cream.

Finally, add additional ingredients that you can fine-tune Aioli in different flavors to beautifully fit the food. For most tips, just about to add chopped herbs. If you make a fish version, you can also mix anchovies or sardines with a bar mixer. And in saffron it is first necessary to relax the color and especially the aroma. So put a pinch of saffron in a bowl and pour it with spoonful boiling water. Leave it for a while to release the flavor. Then you just need to mix the prepared Aioli.

And serving is already on you. It fits as a sandwich base or, for example, under a roast. I have this time applied in several versions as a starter dip for vegetables. Radishes were great with saffron Aioli, the asparagus tasted us again with estragon, ...