What is aioli sauce and how is it made? Nutritional value and composition of the seasoning, benefits and possible harm when consumed. What dishes are added, interesting facts.
Aioli is a sauce made from garlic and olive oil and is popular with the inhabitants of the Mediterranean coast - in Spain and Italy. There are other options for seasoning using additional ingredients - lemon juice and eggs. The color of the sauce is golden yellow or greenish, of various shades, the taste is salty, oily, tart, the consistency is uniform. This seasoning can be called the progenitor of mayonnaise, since the main parameters - structure and field of application - are similar.
How to make aioli sauce?
The basic cooking option is so easy to repeat that even an inexperienced housewife can handle it. In addition, a minimum of ingredients is required - only 3.
Seasoning recipes:
- Classic aioli sauce … Grind 6 cloves of garlic in a mortar together with salt, it is better to use large, sea salt. Pour in olive oil drop by drop. Follow the consistency - you should get a homogeneous thick mass. Approximately 240 ml is poured in, but a little more or less may be required. Pour the prepared mixture into a clean ceramic dish, put it in the refrigerator, cover it with a lid. You can taste it in 40-60 minutes. Beat the sauce for at least 40-50 minutes, so it is better to use a blender for making.
- Egg sauce … All products that will later be added to the composition should be left at room temperature for at least 20 minutes to avoid stratification. Garlic teeth, 4 pcs., Grind with salt. Squeeze half of the scalded lemon and filter the juice through a sieve. 2 yolks are added to the garlic puree, and the pestle with which it was rubbed is changed to a whisk. Beat for about 5-7 minutes, pepper and pour in lemon juice. Further, as already described, the oil is poured in dropwise, about 300 ml. Cooling is required. The quality of preparation can be judged by the structure of the seasoning - if it was whipped correctly, no stratification occurs.
- With walnuts … Cooking takes much longer, since you have to grind with pestle not only garlic cloves with salt, but also fairly hard walnuts, albeit crushed into powder - 2 tbsp. l. Next, the aioli sauce is prepared in the same way as recipe number 2, that is, pouring in lemon juice and yolks. An additional ingredient is chopped dill. It is introduced at the last stage.
- Homemade aioli with mustard … In this recipe, after olive oil, mustard is introduced - plain or Dijon, softer. Beat it especially carefully so that the consistency turns out to be airy, tender and remains the same after cooling.
- Catalan sauce … A pear is added to the ingredients. The fruit is peeled and cut into slices, blanch until softened with a little sugar. The syrup is drained and the fruit slices are placed in a colander to remove excess moisture. Garlic prongs, 5 pcs., Peeled, wrapped in foil and baked at a temperature of 200-220 ° C. After 30 minutes, the garlic is taken out, transferred to a blender and mixed with pear pieces. Gradually pour in 2 tbsp. l. apple cider vinegar and 120 g of olive oil. Beat on low speed so that the sauce does not stratify.
- With bread crumb … The recipe is rather unusual. The crumb of dried white bread is soaked in milk, tightly filling half a glass, 3 garlic cloves with salt, egg yolk and squeezed crumb are chopped in a blender. If the consistency is too thick, dilute with milk. Mix chilled sunflower and olive oil in equal amounts, add with spoons to the blender bowl, and then finely cut 1-2 sprigs of basil.
Chicken eggs must be processed before being added to the aioli sauce. First, they, along with the shell, are washed with laundry soap under running water, then soaked in a soda solution - for 30 minutes. Dissolve in boiled water (1 tbsp. L. Baking soda for 1 glass of water). The water should be cooled to room temperature so that the yolk does not lose its beneficial properties. Store-bought eggs are considered safe - chickens at the poultry farm must be checked for salmonellosis, but a farm product with bright yolks should be purchased only from a reliable manufacturer.
Helpful Hints When Making Aioli Sauce:
- When experimenting with a recipe, you should not change more than 1 component and add more than 2. Otherwise, you can get a completely different dish.
- Can be added to apples, avocados or tomatoes.
- If there is no olive oil at hand, refined sunflower oil, which every housewife has in the kitchen, or mustard oil, is poured in instead. The fragrant oil interrupts the taste.
- An ideal substitute for lemon juice is balsamic vinegar made from special white grapes.
- You shouldn't cook for future use. The seasoning is stored in the refrigerator for 4-5 days, but it changes the original taste, the aroma disappears.
Making aioli sauce at home requires a sufficient amount of time - at least 1 hour. Even when it is possible to obtain a uniform consistency, it takes a long time to whisk it with a whisk or in a blender at low speed. It's worth hurrying up and getting to know a new taste can be frustrating.
The composition and calorie content of aioli sauce
The nutritional value of the seasoning varies depending on the type and proportions of the main ingredients. Data are based on an option that includes egg yolks, salt, garlic and olive oil.
The calorie content of aioli sauce is 847.4 kcal per 100 g, of which:
- Proteins - 1.1 g;
- Fat - 93.3 g;
- Carbohydrates - 0.9 g;
- Dietary fiber - 0.1 g;
- Ash - 0.1 g;
- Water - 4.5 g.
Vitamins per 100 g:
- Vitamin A - 50.9 mcg;
- Retinol - 0.049 mg;
- Lutein + Zeaxanthin - 0.44 mcg;
- Vitamin B1, thiamine - 0.019 mg;
- Vitamin B2, riboflavin - 0.018 mg;
- Vitamin B4, choline - 44.68 mg;
- Vitamin B5, pantothenic acid - 0.237 mg;
- Vitamin B6, pyridoxine - 0.059 mg;
- Vitamin B9, folate - 1.316 mcg;
- Vitamin B12, cobalamin - 0.099 mcg;
- Vitamin C, ascorbic acid - 0.86 mg;
- Vitamin D, calciferol - 0.424 μg;
- Vitamin E, alpha tocopherol - 11.213 mg;
- Vitamin H, biotin - 3.083 mcg;
- Vitamin PP - 0.2394 mg;
- Niacin 0.006 mg
Macronutrients per 100 g:
- Potassium, K - 18.14 mg;
- Calcium, Ca - 12.47 mg;
- Magnesium, Mg - 1.51 mg;
- Sodium, Na - 3.28 mg;
- Sulfur, S - 9.36 mg;
- Phosphorus, Ph - 35.9 mg;
- Chlorine, Cl - 8.04 mg.
Microelements per 100 g:
- Iron, Fe - 0.783 mg;
- Iodine, I - 1.82 mcg;
- Cobalt, Co - 1.266 μg;
- Manganese, Mn - 0.0499 mg;
- Copper, Cu - 15.94 μg;
- Molybdenum, Mo - 0.661 μg;
- Selenium, Se - 0.391 μg;
- Chromium, Cr - 0.39 μg;
- Zinc, Zn - 0.2031 mg.
Fats per 100 g:
- Monounsaturated fatty acids - 61.376 g;
- Polyunsaturated fatty acids - 11.108 g;
- Cholesterol - 83.12 mg;
- Beta Sitosterol - 91.743 mg
Aioli sauce contains other useful compounds: essential amino acids - 12 items; nonessential amino acids - 8 types.
The most beneficial substances are:
- Alpha-tocopherol - stimulates the endocrine system, gonads and myocardium.
- Potassium - regulates heart rate, blood pressure, acid-base and water-electrolyte balance.
- Phosphorus - this substance is a supplier of energy necessary for all life processes.
- Iodine - accelerates metabolic processes and prevents obesity, increases the absorption of carbohydrates.
- Cobalt - activates folate metabolism and breakdown of fatty acids.
- Copper - has an antioxidant effect and stimulates the production of sex hormones.
- Glutamic acid - strengthens the immune system and stimulates the production of protective mucus.
- Linoleic acid - has an anti-inflammatory effect and accelerates the regeneration of epithelial tissues.
The benefits and harms of aioli sauce depend on the content of compounds, an overabundance of which has a negative impact on health. These include omega-6, omega-9, and stearic acid. The viscosity of the blood rises, the work of the stomach slows down, and obesity develops. The supplement should not be added to the diet on an ongoing basis - it can cause health problems.
Health benefits of aioli sauce
The seasoning has no medicinal properties, but the ingredients of the composition - garlic, olive oil and yolks, which are included in almost all recipes, have a positive effect on the human body. The health benefits of aioli sauce are increased if they contain pears, almonds or walnuts.
Let's consider its useful properties:
- Intestinal motility is accelerated, slags and toxins are removed.
- The tone and blood pressure rises.
- Bone tissue is strengthened and muscle fibers are formed.
- Vision improves, the likelihood of developing night blindness decreases.
- The water-electrolyte balance is normalized.
- The composition has anti-inflammatory, antibacterial and antioxidant properties. When regularly added to the diet, it slows down the development of prostate cancer.
- Fights bad mood, stops depression.
- Normalizes blood sugar levels, increases insulin sensitivity.
The balanced composition of aioli sauce neutralizes the harmful properties of the ingredients. The oil softens the pungency of garlic and mustard, and they, in turn, stimulate the dissolution of harmful cholesterol, which enters the body along with the yolks.
Contraindications and harm of aioli sauce
Do not add seasoning to the diet with exacerbations of pathologies of the gastrointestinal tract - biliary dyskinesia, gastric ulcer and duodenal ulcer, erosive gastritis, reflux esophagitis and high acidity.
Aioli sauce can provoke harm if you are allergic to individual components. Nuts, yolks, and hot spices such as mustard or garlic are more dangerous. This vegetable contains a high amount of allicin, to which individual intolerance often occurs.
If you have a history of varicose veins, atherosclerosis, a tendency to stroke, hemorrhoids and inflammatory diseases of the genitourinary system, you must observe moderation in food.
It will be necessary to completely abandon the product in case of renal and hepatic insufficiency, as well as with exacerbation of cystitis.
Aioli recipes
The seasoning can be served with any food that tastes too bland or lackluster. For each dish, you need to select your own version of a gentle airy additive.
Aioli Sauce Recipes:
- Asparagus with prosciutto … Asparagus, 1 bunch, washed, peeled at one end with a knife and boiled so that it remains firm, no more than 2 minutes. The stems are cut lengthwise. Prosciutto (Italian very salty ham, reminiscent of ham), 100 g, cut into thin sticks and fried on all sides in refined sunflower oil until crisp. A thick layer of a mixture of lettuce leaves of several varieties is spread on a plate - arugula, romaine, battle or oaklif, in any combination, on top asparagus, prosciutto, figs cut into pieces and poured over aioli, 100 g All are sprinkled with goat cheese - 100 g, decorated with a soft-boiled egg … There is no need to be afraid that the yolk will spread - it will even look beautiful.
- Delicacy Olivier … The recipe for this well-known salad is not much different. Mix cutting 2 boiled potato tubers, 1 carrot, 1 pickled cucumber, 1-2 tbsp. l. green peas, add boiled deer meat, a bunch of chives. Separately prepare currant sauce from freshly frozen berries: 2 tbsp. l. thaw, drain the water, stew with a little sugar and citric acid, rub the mass through a sieve and pour in 2 tbsp. l. refined sunflower oil. Cooled, mixed with salad, and poured over with aioli sauce. It is recommended to add watercress and fresh radish to the ingredients.
- Beef tartare … In this dish, the main thing is to prepare several dressings. Aioli made according to the classic recipe (80 g) is mixed with chili sauce (10 g), kim-chi paste (10 g). All this is transferred to a blender, sauces are poured in - Worcester (60 ml), Tabasco (60 ml), another portion of aioli (120 ml), soy (10 ml). Pour 20 g of caper buds, 2 garlic prongs, pickled cucumber, red onion, salt, olive oil, pepper there. Stir everything to get a homogeneous structure. The beef is boiled, cut into small pieces, mixed with a multicomponent sauce and left to soak. Then the excess liquid is drained, laid out on a common dish, decorated with potato chips, quail eggs cut in half and radish slices.
Interesting facts about aioli sauce
It is not surprising that the recipe was invented in the Mediterranean countries, because the basis is olive oil. It is this that gives the dish a delicate emulsion consistency. The sauce perfectly sets off the taste of fish dishes and seafood.
In Catalonia, aioli is served with lamb, paella and grilled vegetables.
The Maltese offer a sauce that looks like ketchup under the original name. This is not surprising, given that the culinary experts of these countries do not know how to cook something without sun-dried tomatoes, and they offer it not chilled, but even slightly warmed up.
But in Provence, this name denotes a dish that resembles a spicy vegetable stew - with green beans, carrots and young potatoes, which is served with boiled or salted cod and boiled eggs. Eggs are poured with a seasoning reminiscent of the original.
How to make a sauce aioli - watch the video:
