Hello, I am Marie. Today, we’re going to prepare allioli (aioli) recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Allioli (aioli) Recipe
Allioli (aioli) is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Allioli (aioli) is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have allioli (aioli) using 5 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Allioli (aioli):
- Make ready 3-4 garlic cloves
- Get 1 egg
- Make ready 1 pinch salt
- Make ready 1/2 lemon
- Prepare sunflower oil (quantity depends on desired consistency)
Instructions 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. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
