What is Aioli Sauce and how it is made

What is Aioli Sauce and how it is made

Aioli is an essential traditional sauce in Mediterranean gastronomy. Depending on the different regions of Spain, it receives another name, Allioli in Catalan, Ajoaceite or Ajiaceite in Spanish. These names come from its two main components, garlic and olive oil.

How is aioli made?

The original sauce is made by emulsifying crushed garlic, which gradually adds olive oil. The recipe is tedious, you have to rotate the mortar for more than twenty minutes without interruption and add the oil dropwise so that the garlic paste absorbs it. A faster alternative is the use of a mixer as you will learn in this recipe.

Is aioli a mayonnaise?

No, this confusion is common because in many places crushed garlic is added to a mayonnaise and referred to as aioli. However, this is a substitute for the traditional aioli, as mayonnaise contain eggs and aioli only garlic and oil.

What dishes are a good combination with Aioli sauce?

Aioli is a very versatile sauce because it suits fish, meat, potatoes and Valencian dishes like Arroz del Senyoret (Paella with seafood), Arróz A Banda, Arróz Negro or the Fideuá. An authentic aioli underlines the taste of each dish it accompanies.

Can I buy authentic aioli packed?

Yes, there are several brands in Spain that produce aioli with 100% natural ingredients, with a surprisingly good result. At Colono you will find one Traditional aioli based on garlic and olive oil and one Gourmet version with smoked olive oil.

If you have come this far, it is because you are interested in Spanish cuisine or its culture. If you would like to learn other recipes, you can Subscribe to our Newsletter, through which we keep you informed every week. In our online shop you will find products such as Jamón Serrano, Jamón Pata Negra, products for the preparation of tapas and paellas, Olive Oil or Wines from several regions of the Iberian Peninsula.

Oche Aranda is a Spanish chef, born in Malaga. Trained in several of Spain's best restaurants, such as El Cortijo in the 5 Stars Hotel La Bobadilla (Granada) or Los Girasoles in Alicante. He has also worked with the prestigious Chef Jean-Claude Bourgueil in his restaurant 'Im Schiffchen' in Germany and has been a lecturer in the School of Hospitality in Seville. After accumulating all this experience he decided to lead his own project, opening the restaurant 'el Hans' in Vienna, with which he was awarded with a kitchen hat from the renown Gault-Millau Guide.
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