Aioli -- Spanish Garlic/Olive Oil Sauce скачать в хорошем качестве

Aioli -- Spanish Garlic/Olive Oil Sauce

Aioli is an often-misunderstood dish. It is often treated as a daughter sauce of mayonnaise with garlic added, but instead it is its own garlic-based emulsion where the garlic itself acts as an emulsifier. This gives it totally different properties and something you can add to all kinds of dishes from steak to fish. You must try this sauce! Follow me on: Youtube:    / @worldtravelercooking   Tiktok:   / einhverfr   Instagram:   / christravers76   Patreon:   / einhverfr   Recipe: -------------- 5 cloves garlic 1t salt 1t lemon juice Enough olive oil (learn from experience, I would say about 100ml) Roughly chop the garlic and put in a mortar and pestle (or use a rock and saucer like I did). Crush the garlic into a smooth paste with the salt. Add lemon juice and continue to grind a bit more. Start adding the olive oil, at first 1tsp at a time. That is very slow but it is important. Once the emulsion forms, you can add more like every tablespoon at a time. Work this until you have a silky sauce. Adding too much oil will eventually break the emulsion unlike mayonnaise so be careful. If you break the emulsion set it aside, start with more garlic and slowly work in the broken emulsion.