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Aioli sauce is a traditional sauce of Mediterranean cuisine, originating from Provence. It is a sauce made with garlic, raw egg yolk, olive oil, lemon and salt. Aioli is the ideal accompaniment for fish dishes, fried potatoes or grilled vegetables. Preparing it is simple and takes only a few minutes.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Peel and finely crush four cloves of garlic in a mortar, then mix in an egg yolk, a pinch of salt and 25 cl of oil (adding it drop by drop at first and, as soon as the sauce begins to bind, in a thin stream, as for mayonnaise)
Step 2 of 6: Turn the pestle quickly and blend the ingredients together well
Step 3 of 6: While the sauce is emulsifying, gradually add the juice of one lemon and 1/2 tablespoon of cold water
Step 4 of 6: When the sauce is ready, transfer it to a sauceboat
Step 5 of 6: If the sauce should split during preparation, beat an egg yolk in a bowl and slowly start incorporating the failed aioli again, letting it run in drop by drop
Step 6 of 6: For this sauce, you can use a blender
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In summary: Not suitable for vegans · Allergens detected: Eggs
In gray: not detectedDetected
| Average values | Per serving47 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 94 kJ22 kcal | 199 kJ48 kcal |
| Fat | 1.22 g | 2.6 g |
| of which saturated fatty acids | 0.44 g | 0.93 g |
| Carbohydrates | 1.44 g | 3.07 g |
| of which sugars | 1.31 g | 2.79 g |
| Fibre | 0.83 g | 1.76 g |
| Protein | 0.99 g | 2.1 g |
| Salt | 0 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
