Jamie Oliver Aioli Sauce

Jamie Oliver’s aromatic Aioli sauce with a bright garlic hint is ideal for dressing Caesar salad, other cold snacks, dips, etc. It is stored for about 2 days in the refrigerator.

Servings: 3-4

Cook: 15 mins

Ingredients

• Chicken yolk – 3 Pieces
• Mustard – 0.5 Teaspoons
• Garlic – 1-2 Cloves (to taste)
• Vegetable oil – 120 Milliliters
• Salt – 2 Pinches
• Ground black pepper – 1 Pinch

Directions

1. Separate the yolks from the whites by gently breaking the chicken eggs. Use protein in other dishes.

   

2. Put the yolks in the bowl of a food processor or blender, add salt, mustard. Whisk the entire contents of the container thoroughly for 4-5 minutes until the yolks turn white.

   

3. As soon as this happens, start pouring in odorless vegetable oil in a thin stream, without stopping whisking. If you don’t have this technique in your kitchen, use a deep bowl to be placed in the steam bath and a whisk.
4. Peel a clove and rinse in water, multiple cloves can be used if you like a more savory sauce. Chop the garlic and put in a mortar and pepper.
5. Remember carefully to allow the slicing to release the juice.
6. Add it to the bowl to the whipped sauce.
7. Stir well and let sit for 10-15 minutes to soak in the garlic flavor.

   

8. Put the “Aioli” sauce in a gravy boat and serve with potato dishes, boiled meat, chicken.

Enjoy your meal!