Vida Recetas Editorial
Aioli sauce is one of the most emblematic sauces of Mediterranean cuisine, originally from Spain, where it is traditionally made with garlic and olive oil. This version, made with egg, is easier and faster, perfect for any cook. With our recipe, you will get a creamy and flavorful aioli sauce in less than 5 minutes, ideal to accompany meats, fish, grilled vegetables, or simply to spread on a good piece of bread.
The key to this sauce lies in the emulsion: by blending the egg with the oil, a smooth and stable texture is created. The touch of lemon adds freshness and balances the strong flavor of garlic, resulting in a versatile aioli sauce that enhances any dish. Moreover, it is a very simple recipe, suitable for beginners, and you can adjust the amount of garlic to your personal taste.
There are many variations of aioli sauce: some incorporate mustard, others use only garlic and oil, but this egg-based version is the most practical to make at home with a blender. Try it with French fries, in sandwiches, or as a dip for crudités. A sauce that never fails!
Cook
10 min
Servings
1
Pour the egg, the oil, the salt, the garlic cloves into a blender bowl.
The mixer is inserted without moving it until it is emulsified and then raised and lowered and finished whipping.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 10 minutes.
This recipe is designed for 1 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
