1 - Successful emulsionFor which'
aioli take, it is necessary to add another liquid to the
oil. Purists will rely on garlic juice only, which is the traditional recipe; if you start, use egg yolk or lemon juice; there are even recipes with potatoes or milk, because these ingredients help the sauce to take. Between tradition and ease, you will have to choose!
To prevent the
aioli liquefies, you can add a tablespoon of potato pulp.
2 - Select your oilOpt for a
oil Provencal olive of good quality, which you add drop by drop or fillet in your mixture, with the pestle always.
3 - Garlic: know your limits!If garlic is the base of the
aiolisome people tolerate it less than others. Remove the seed well before placing it in the mortar and carefully plunder. If it's your first
aioli, start with one half-pod per person. You will see later if you prefer to increase.
4 - Sublimate your aioliWhy not prepare the traditional meal with a
aioli garnished? This
dish, based on cod and boiled vegetables, lends itself to many adjustments according to your tastes: different fish, like cod, adding sweet potato ... Tradition or not, it is a great way to taste your sauce.
How To Make Your Own Garlic Aioli (April 2024)