Hello, I’m Marie. Today, I will show you a way to make allioli (aioli) recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Allioli (aioli) Recipe
Allioli (aioli) is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Allioli (aioli) is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have allioli (aioli) using 5 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Allioli (aioli):
- Make ready 3-4 garlic cloves
- Make ready 1 egg
- Get 1 pinch salt
- Get 1/2 lemon
- Make ready sunflower oil (quantity depends on desired consistency)
Steps to make Allioli (aioli):
- Peel the garlic cloves (just in case it was not obvious).
- Unless you want a very spicy, long-lasting-garlic-taste variant (guaranteed for a whole day), cut garlic cloves in half and remove the seed in the middle from both sides.
- Put the cloves, the egg and the salt (just a pinch!) in a hand blender pot
- Add the juice of half a lemon. You don’t need to take it all as if it was the last thing you did on Earth, just a hard squeeze will suffice ;)
- Add 3-4 tbsp. of sunflower oil (should cover around one finger high)
- Blend everything with the hand blender. Move it up and down but slowly. If you’re not gentle the sauce will break apart and become liquid (will still be eatable but not as nice)
- Once blended, add 3-4 more tbsp. of sunflower oil and blend again.
- Repeat until you have the desired consistency. The more oil you add the more quantity you’ll have and the harder it will be (I like it so that if you turn the pot upside-down it does not fall ;)
- If you want a bitter, yellow variant, replace the sunflower oil with olive oil. Please note the yellow variant will remain more liquid no matter how much oil you add.
So that is going to wrap it up for this distinctive dish allioli (aioli) recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
