Sauces & stocks
Mild aioli
Garlic and oil emulsified sauce, creamy and aromatic.
VegetarianGluten-free
Ingredients
- 2 cloves of garlic
- 1 whole egg
- 250 g of extra virgin olive oil
- 1 teaspoon of lemon juice
- 1 pinch of salt
Step-by-step
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- Put the garlic in the mixing bowl and chop 5 sec/speed 7.
- Scrape down the remains with the spatula towards the blades.
- Place the butterfly and add the egg, lemon and salt.
- Pour all the oil carefully over the mixture.
- Set 2 min/speed 4 without temperature so it emulsifies.
- Check the texture and adjust the salt before serving.
Tips
- Mix olive and sunflower oil for a less intense flavor.
- For a stronger aioli increase to 3 cloves of garlic.
- Serve fresh with potatoes or grilled meats.
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