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Aioli

The aromatic classic with fries, fish, meat and vegetables
Aioli

For garlic fans, aioli is the mother of all garlic sauces. Whether with fish, meat, as a dip for chips or on a sandwich. Although they are now also available ready-made from the refrigerated section, but let’s be honest: As a fan of garlic, you find the yellow tins a little weak on the chest. A homemade aioli is not witchcraft, goes almost in no time and the best thing about it: The amount of garlic you determine yourself. So off to the kitchen! With this recipe for aioli, you’re sure to succeed with Spanish garlic cream.

Aioli is one of the most ancient sauces. Its first written mention dates back to 1024. In its original version it was made only from garlic and oil. This is how the cold cream got its name, because aioli translated from Spanish simply means garlic and oil. However, the modern version with egg yolk is the most popular variant and is dubbed by some as the mother of mayonnaise.

  • Prep Time2 min
  • Cook Time3 min
  • Total Time5 min
  • Yield1 bowl
  • Serving Size30 g
  • Energy240 cal
  • Cuisine
    • spanisch
  • Course
  • Cooking Method
    • Mixing

For your aioli

For your aioli

  • 4 to 8 garlic cloves
  • 1 egg yolk
  • 150 ml neutral oil (e.g. rapeseed oil)
  • Lime juice
  • Salt
  • Pepper

Required utensils

  • Kitchen knife
  • Stirring cup
  • Mixing rod
  • Citrus juicer
1
Peel and halve the garlic cloves, remove the green shoot, chop coarsely and place in a mixing bowl.
2
Separate the egg, add the yolk to the garlic in the mixing bowl and mix with a mixer until creamy. At best, save the egg whites for later use.
3
Then slowly add the oil while mixing continuously. Add the oil until the mixture reaches the desired firmness.
4
Cut the lime in half and squeeze. Season the aioli with the juice. Then refine with salt and pepper. Your homemade aioli is ready!
Tip / Note:

To make the aioli firm, it is important that you add the oil very slowly, working the mixture permanently with the blender. The most common mistake when making an aioli is adding too much oil too quickly, which causes the cream to not firm up.

  • Nährwerte

  • 6 servings per container
  • Serving Size30 g
  • Amount per serving
  • Calories240
  • % Daily Value*Standard DV
  • Total Fat156.9 g78 g201.15%
  • Total Carbohydrate10.3 g275 g3.75%
  • Dietary Fiber0.4 g28 g1.43%
  • Total Sugars9.1 g
  • Protein4.6 g50 g9.2%
  • Calcium52 mg1300 mg4%
  • Iron2.1 mg18 mg11.67%
  • Potassium135.2 mg4700 mg2.88%
  • Vitamin A1.009 mcg900 mcg0.11%
  • Vitamin C (Ascorbic Acid)11.5 mg90 mg12.78%
  • Vitamin E (Tocopherol)35.7 IU33 IU108.18%
  • Vitamin B1 (Thiamin)0.113 mg1.2 mg9.42%
  • Vitamin B2 (Riboflavin)0.1 mg1.3 mg7.69%
  • Vitamin B6 (Pyridoxine)0.2 mg1.7 mg11.76%
  • Phosphorus150.8 mg1250 mg12.06%
  • Iodine0.94 mcg150 mcg0.63%
  • Magnesium15.9 mg420 mg3.79%
  • Zinc1 mg11 mg9.09%
  • Copper0.1 mg0.9 mg11.11%
  • Manganese0.1 mg2.3 mg4.35%
  • Chloride1241.5 mg2300 mg53.98%
  • Salz g6 g0%
  • *) Die prozentualen Tageswerte basieren auf einer Ernährung mit 2.000 Kalorien. Ihre Tageswerte können je nach Ihrem Kalorienbedarf höher oder niedriger sein.

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Rezept für eine selbst gemachte spanische Aioli mit Eigelb, Knoblauch und Öl

Traditional production with the mortar

The original version of aioli is made only with the help of a stone mortar and without egg yolks, which makes it quite tiring. To do this, mince the garlic and put it in the mortar with coarse sea salt. The salt helps to finely grind the garlic. Meanwhile, a small amount of oil is continuously drizzled into the mixture until a smooth and firm cream is formed. Since this preparation method can take a good 20 minutes, it is rather less suitable for impatient people.

Which oil for the aioli?

In many recipes olive oil is used for the preparation of aioli. However, the more intense olive oils are more common in this country, and you should definitely not use them for this, or your aioli will become bitter. However, if you want to use olive oil, you should pay attention to the variety of pressed olives. Oils from the Picual or Empeltre varieties is often particularly mild. However, these oils are not available everywhere in Germany. However, if you want to add some olive flavor to your garlic cream, you can mix neutral canola oil with some olive oil, for example, and use it for your Spanish garlic cream.

Be brave! Make your own aioli recipe

With aioli it behaves like with bolognese. Ask ten Spaniards for the best aioli and you’ll get ten answers. In fact, the garlic cream is excellent to refine with small touches and adapt to your own taste. With a few fresh herbs from the garden, the aioli becomes a delicious substitute for herb butter in no time. Or have you tried sautéing the garlic briefly in oil beforehand? The resulting roasted aromas make the cream perfect for grilled dishes, and you take some of the heat out of the garlic. Also with the aioli applies: Just be brave and try!

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