When a dish is beloved by three of the world’s food capitals there’s definitely something to it.
Garlic Aioli is a zesty Mediterranean sauce favoured in the cuisines of coastal Spain, France and Italy. To us, it’s essential to have in any chef’s repertoire; be it the five-star restauranteur or the casual foodie. Here are four simple reasons why:
Garlic Aioli is a flavour powerhouse packing a rich tang adding an edge to any complementary side, be it some freshly baked bread or crisp pita.
Tired of the endless balancing act between health versus taste? In this case, the two work together with a recipe based on natural ingredients.
With features like ChefAssist, it’s clear GRUNDIG is serious about making life as easy as possible. The preparation to reward ratio with Garlic Aioli is amazing with only a few minutes of work resulting in something truly delectable.
Lastly, Garlic Aioli is a dish made up of everyday ingredients and as such lets you use the food you have at home to get creative and avoid any wastage. It may sound small but this attitude and approach to food can make a big difference.
And there you have it. Delicious, healthy, easy and economical – Garlic Aioli is a dynamic little dish that tends to quickly become a favourite by anyone who’s familiar with it. If you need any final bit of inspiration before you set off on your own Aoli adventure, watch our preparation video to get your taste buds fired up:
½ small clove garlic, peeled
5 ml sea salt
3 ml freshly ground black pepper
1 large free-range egg yolk
5 ml Dijon mustard
285 ml extra virgin olive oil
285 ml olive oil
Lemon juice to taste
Crush the garlic up with salt in a pestle and mortar.
Place the egg yolk and mustard in a blender jug and whisk together.
Start to add your oils bit by bit in a steady stream.
Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts.
When the mixture thickens, add lemon juice.
When all the oil has gone in, add the garlic and any flavours like basil, smoked paprika or lemon zest for extra zing.
Season to taste with salt, pepper and a bit more lemon juice, if needed.
Use as a salad dressing and with any kind of seafood.
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