Subscribe via RSS

The recipe for aïoli sauce – Italian Cuisine


With an intense aroma of garlic, it is prepared like the classic mayonnaise and is perfect to give flavor to boiled meats and vegetables, steamed fish and eggs. Try it!

The aïoli sauce is a preparation based on garlic, a classic of Provence and has become very popular also in Piedmont. It is a "revisited" mayonnaise, with a very characteristic flavor, perfect to accompany boiled meats, steamed fish or vegetables. As for the classic mayonnaise, care must be taken that does not go crazy, but in case it happens, we have a trick to suggest (you can find it in the tutorial) that will allow you not to throw away everything! Here is the recipe for preparing your aïoli sauce.

The choice of garlic

Garlic can taste more or less intense, and this depends on whether it is fresh or dry, or that it has been treated with milk, an element that helps to remove the typical bitterness of this product. So, if you prefer a stronger sauce, use thedry garlic. If you want a more delicate taste, take the fresh garlic, which is however in late spring, or peel the cloves and leave them to soak in the milk for a few hours. If you want to speed up this operation, you can immerse it 10 minutes in boiling milk.

Our aïoli sauce recipe

Ingredients

5 garlic cloves

juice of a lemon

2 egg yolks and a whole egg

300 – 400 ml of extra virgin olive oil

salt

White pepper

Method

First take the whole egg and set it up. Then separate the yolk from the egg white. Squeeze the juice of a lemon and filter it. In a mortar pounded the garlic cloves, peeled and deprived of the inner soul, with a pinch of salt. If you prefer, you can blend them with a teaspoon of oil. Pour the garlic sauce into the glass of a mixer, add the two fresh yolks and operate the mixer at low speed, pouring the oil in flush. Once finished, turn off and add the hard-boiled egg yolk and two teaspoons of lemon juice. Restart the mixer for a very short time, then taste, adjust salt, pepper and cover with a sheet of film. Let it rest in the fridge for 30 minutes before consuming it.

Potato & Chorizo Mini Quiches – One Last Super Bite for Your Super Bowl

To all of you that have been requesting mini-cupcake videos:
this mini quiche recipe may be as close as I get. I’m sorry, but it’s hard for
me to get excited about buttercream when I have chorizo, potato and manchego in
the house. Okay, one’s a sweet treat and other is a savory snack, so it’s not a
fair comparison, but on the bright side, this intro paragraph is done.


This little baked bite is very loosely based on the Spanish
Tortilla, and not only is it dead simple to make, but the versatility of the
technique allows this to be adapted to any occasion. From ruckus Super Bowl
celebration to black tie Oscar party, these mini quiches will always be a
crowd-pleaser.

I’d almost be insulted if you didn’t make changes to the
ingredients to tailor this to your tastes, but I do recommend that little dab
of aioli on the top. I spiked a classic, garlicky aioli with some smoked
paprika and chive, and it really made these treats even more special.  I hope you give them a try soon. Enjoy!


Ingredients for 24 Mini Quiche:
4 oz Spanish chorizo sausage, small dice
2 tsp olive oil
1 russet potato, small dice
salt and pepper to taste
vegetable spray, as needed
8 large eggs, beaten with pinch of cayenne and 1/2 tsp salt
(Note: there are 10 eggs shown in the video, but it made too
much, so I cut down to 8)
about 2/3 cup grated manchego or cheddar cheese
garlic aioli and chive to garnish

Incoming search terms: