Aioli sauce

Aioli sauce is often referred to as a subspecies of garlic sauce or mayonnaise. However, this is fundamentally an incorrect analogy. The composition of mayonnaise, garlic or aioli sauce contains some of the same ingredients, for example, eggs and olive oil. However, the similarity of the three famous sauces ends there. Aioli sauce got its original name thanks to the French language, in translation of which the word aïoli means the synthesis of two words - olive oil and garlic. Aioli sauce is incredibly popular and in demand in the Mediterranean region. Residents of Italy, France and Spain consider themselves the most devoted fans of aioli sauce.

The first aioli sauce was made in French Provence. The region is famous for its ancient and distinctive culinary traditions. Provence gave the world not a single recipe for masterpieces of world cooking, including aioli sauce. The composition of the aioli sauce does not differ in the use of specific ingredients. The amazingly subtle and refined taste of aioli sauce is obtained by proper preparation of the product. In order to make aioli sauce according to the classic French recipe, you need a simple set of ingredients. As a rule, the aioli sauce includes olive oil, yolk of chicken eggs, lemon juice, garlic and salt.

However, over several centuries of its existence, the recipe for aioli sauce has undergone some changes, which are due to the regional taste preferences of consumers of the product. For example, in Spanish Catalonia, aioli sauce is prepared with the obligatory use of pear. In Italy, aioli sauce is prepared not only with egg yolks, but also with proteins. Taste, aroma, as well as consumer characteristics of aioli sauce and the appearance of the product depend only on the recipe and method of making the dish.

Aioli sauce can be white, like mayonnaise or dark yellow, like mustard, all depending on the original composition of the ingredients that are used to make the product. In addition, the consistency of the aioli sauce differs. Usually, thick aioli sauce is served with fish and seafood dishes. Often, a liquid version of aioli sauce serves as a dressing for salads or first courses (cream soup). In recipes for Catalan cuisine, aioli sauce has an important role. The famous paella in Catalan, as well as lamb with vegetables, are served exclusively under the original aioli sauce, which is prepared with the addition of mustard and pear puree.

The people of Malta invented their own version of aioli sauce with tomatoes. Such a treat works great with croutons. French Provence makes a whole dish called Le Grand Aïoli. Boiled vegetables, usually potatoes, carrots and green beans, are served with boiled cod, boiled eggs and aioli sauce. Aioli is also harmoniously combined with sea snails and shrimp. According to the classic recipe, aioli sauce is made in a stone mortar, where garlic is ground, to which olive oil, eggs, salt and lemon juice are gradually added. Ultimately, all the ingredients come together and form a taste-unique aioli sauce.