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April 09, 2011

Aioli Catalan Style

Aioli means garlic and oil. For garlic lovers, this is the best. There are so many variations of this sauce around the globe but I stick to the  traditional and authentic Catalan style which is eggless. Along with it is a good 30 minute exercise too. Aioli is great sauce for many foods like grilled meats or barbecues, as a dip or spread for bread and to add to other sauces  for more flavor. I love to use it for grilled chicken or fish, top potatoes and spread on bread. This is made only with only 3 ingredients, namely garlic, extra virgin olive oil and a pinch of sea salt. You can make a delicious and healthy aioli at home in no time following the Catalan method. You will need a good mortar and pestle and patience. Pound 3 cloves of garlic with a pinch of sea salt to a paste and then ever so slowly pour about a cup of extra virgin olive oil drop by drop grinding the garlic in a circular motion until you get 1 cup of aioli of mayonnaise-like consistency. You know you are doing right when the sauce in the process is increasingly pasty and not runny. The secret of emulsification lies on how slow those drops fall as you grind with the pestle. An accidental stream of oil will ruin the consistency of the aioli. This is where your patience and endurance are needed. 








Enjoy!






21 comments:

  1. Bellissima... con che cosa te la sei pappata?

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  2. I love this step by step. I´ll do it ;)

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  3. Great step by step.
    Lovely garlic mayonnaise that goes well with sea food, poached fish and all sorts of vegetables. Great with with French fries too.
    Wishing you a lovely weekend ♥

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  4. OOh, I know I will absolutely love this aglio recipe! YUM

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  5. Mmmmm, time to use my mortal and pestle. The aioli couldn't be more inviting.

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  6. I love this easy recipe, good to slather some bread and make them easy garlic bread.

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  7. Lovely! i love garlic, no blender will do? i am so lazy and i usually cheat mixing very fine crushed garlic with mayo! But you are so good, the outcome is incredible, and i will remember it, maybe one day i want to sit and do what i did today with the himalayan salt in my indian brass mortar and pestle, my hand's still aching! Ciao!

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  8. You're reminding me of many drives through Catalan country in our open topped car.

    I adore Spanish aioli, especially good with tomatoes.

    Nice one!

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  9. So delicious. My first taste of Spanish aioli is one of my fondest food memories. I would happily sit down with a loaf of good bread and slather it with this gorgeous mayo and apply repeated to face.

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  10. I am a garlic lover! :-) Great sequence.

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  11. Que rico! Me encanta encima de una paella... mhmmmm

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  12. We are big garlic lovers in my family so this one is surely a winner for me - i like that it is eggless and i liked the use of mortar n pestle - I think it gives it a nicer texture..

    US Masala

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  13. I love aioli! Thank you for sharing such a fuss-free and delicious sauce. I think I am going to cook some pasta with it. :-))

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  14. What gorgeous photos! This aioli really looks appetizing.

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  15. Vaya consistencia tan buena, ideal para acompañar una fideuá

    Abrazos

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  16. Perfetta nell'esecuzione ed il passo passo aiuta chi non la conosce e perfetta la consistenza....anche mia moglie che è la vera spagnola in casa ti da un meritatissimo 10!!! Complimenti

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  17. PIACERE DI CONOSCERTI!!!!
    VISITANDO IL TUO BLOG SONO RIMASTA SENZA PAROLE!!!!SEI UN'ARTISTA....
    buonA CUCINA

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  18. Ciao Michelangelo is all very good :))
    Un saluto dai viaggiatori golosi ...

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  19. i would like to try this someday! that's a good exercise for my biceps too!

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  20. Please, make no mistake: this is a Catalan recipe, not a Spanish one!

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Art is in the Kitchen

Art is in the Kitchen
Arthur Escoto

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Napa, California, United States