Put the cress, basil and chives in a container and fill up with a little oil. Then grind the whole thing with the hand blender so that a green sauce is formed.
Egg yolks and oil must be at room temperature. Mix the egg yolks with the vinegar and salt. Then stir in the 250 ml of oil, stirring constantly (with the whisk or in the Quick Chef using the funnel) first drop by drop and then in a thin stream until a stiff mayonnaise is formed.
Squeeze the garlic cloves (cut in the middle beforehand and remove the mostly green germ) and stir in the green herb sauce. Let it steep a little in the fridge. Tastes super intense and like an Italian around the corner (my corner).
Aioli (French Aïoli or All-i-Oli) is an emulsion-type cold sauce made of garlic and olive oil with a bright, rich aroma. A simple recipe for aioli sauce – your attention. Servings: 4 Cook: 10 mins Ingredients Garlic – 4 Cloves Yolk – 2 Pieces Olive Oil – ...
We adore and also often prepare alioli (alioli – as it is called at home, in Spain)! Magnificent, piquant, spicy, it is served there with almost all dishes, even with crackers, it is put on the table almost as soon as visitors take it. Ingredients Slices ...