Jamie Oliver Aioli Sauce
by Editorial Staff
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
- Separate the yolks from the whites by gently breaking the chicken eggs. Use protein in other dishes.
- 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.
- 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.
- 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.
- Remember carefully to allow the slicing to release the juice.
- Add it to the bowl to the whipped sauce.
- Stir well and let sit for 10-15 minutes to soak in the garlic flavor.
- Put the “Aioli” sauce in a gravy boat and serve with potato dishes, boiled meat, chicken.
Enjoy your meal!
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