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Aioli sauce: the recipe for a velvety Provencal sauce with an unmistakable taste

Aioli sauce: the recipe for a velvety Provencal sauce with an unmistakable taste

The salsa aioli it is a typical sauce of Provencal cuisine, also widely used in the Spanish one, made with hard-boiled eggs and fresh garlic. It is a reinterpretation with a velvety texture and a more intense taste of the classic mayonnaise. It is made by blending, or pounding in a mortar, the garlic cloves with hardened eggs, filtered lemon juice, extra virgin olive oil, salt and white pepper. Due to its characteristic flavor, it is traditionally used to accompany fish main coursesgrilled meats, boiled vegetables and hard-boiled eggs, or spread on slices of toast.

For an optimal result, we advise you to work the ingredients with the immersion mixer, pouring the oil slowly: proceed with movements from the bottom upwards, in order to incorporate as much air as possible and obtain a full-bodied sauce and well fitted; do not prolong this phase excessively, as you could risk driving her crazy exactly as can happen with mayonnaise. Use very fresh eggs and possibly biological; if you prefer, for reasons of digestibility, you can remove the soul from the garlic: also in this case we advise you to choose a variety of excellent quality and organic.

You can perfume the aioli with some aromatic herbs, such as thyme, parsley or basil, and with a teaspoon of apple cider vinegar. You can replace the extra virgin olive oil with a good seed oil and, for a vegan variant, replace the eggs with one or two boiled potatoes (depending on size).

Find out how to make aioli by following the step by step procedure and advice. Also try the tapenade and the rouille sauce.

How to prepare aioli sauce

Place the eggs in a saucepan and cover with cold water 1. Put on the stove and cook for 10 minutes.

Once cooked, drain the eggs and immerse them in a bowl filled with cold water 2; in this way it will be much easier to shell them.

Gently shell the eggs 3.

Separate the egg white from the yolk 4in order to obtain a much more homogeneous mixture when you blend the sauce.

Transfer the shelled eggs to a pitcher and add the salt 5.

Combine the cloves of garlic, deprived of the soul 6.

Pour in the filtered lemon juice 7.

Add the oil slowly 8 and in the meantime start blending with an immersion mixer with movements from the bottom up to incorporate more air.

At the end you will need to obtain a thick and velvety sauce 9. Perfume with ground white pepper, cover with cling film and let it rest for about an hour.

Transfer your aioli to a small bowl 10 and use it as you like best: on roasted meats, seared vegetables, salads, boiled or roasted fish and so on and so forth!


Consume your sauce on the spot or, if it should leftover, keep it in the fridge covered with contact film and consume it within 1 day at the latest.

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