Lola’s Kitchen: Aioli Recipe

April 1, 2016 Lola's Kitchen 18

LolaKitchen

Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.

Aioli is a spanish recipe for garlic sauce involving oil, garlic, raw eggs and greek yoghurt. It’s a bit of a weird recipe, but it’s the best garlic sauce I’ve ever eaten. We still make it now and then when eating swarma with pita bread or spanish tortilla. You can also use it in whatever dish instead of garlic sauce. This recipe is based on how my boyfriend learned to make it from his parents. It reguires only a few ingredient and little steps to make, but it does take some effort to get it right. You can buy aioli in grocery stores, but it tastes very different when making it homemade.
aioli

Ingredients

aioli-ingredients

  • Garlic – 4 gloves
  • Egg – 2
  • Sunflower oil – about 1 – 1 1/2 cup
  • Greek Yogurt – 2 tablespoons
  • Salt – a pinch

You also need a handblender. You can use lemon instead of greek yoghurt, but I prefer it with greek yoghurt. This recipe makes about 2 cups of aioli. And yes I know how weird it sounds to eat raw eggs, but this is the best garlic sauce I’ve ever eaten. Make sure to test if your eggs are still okay before using them. A simple method to do this is to fill a glass with water and put the egg inside of it. If the egg stays on the bottom it’s very fresh. If it hovers a bit in the water it’s not as fresh anymore, but still good to eat. If the egg floats to the top of the water, throw it away as it’s not good to eat anymore.

Method

  1. Cut the garlic in a few rough pieces and add it to a medium sized bowl. Add the two eggs to the bowl as well. Blend this with a handblender.
  2. Now add the sunflower oil. This works best with one person blending and the other slowly adding a steady stream of sunflower oil to the bowl. Continue adding the oil until the mixture is very thick. The greek yoghurt will make it a bit thinner, so for now make sure it’s pretty thick.
  3. Then add a heaped spoon of greek yoghurt and blend again till it has the desired consistency. If it’s still too thick add a bit more greek yoghurt. Then add a pinch of salt.
  4. Now your aioli is done and can be served with whatever dish you’re making. If you won’t use it immediately you can store it in the fridge. Aioli stays well up till 2 days in the fridge.

Pictures

garlic-and-eggs

blended-garlic-and-eggs

aioli

Variation Tips

  • Strong aioli. With 4 cloves of garlic I think this aioli is pretty strong already, but if you like it stronger you can add one or two mroe cloves.
  • Aioli with lemon. Instead of greek yoghurt you can add a squeeze of lemon juice, be very careful not to add too much.
  • Aioli with Parsley or Chives. You can add some Parsley or chives to the aioli.

Have you ever eaten aioli? What’s your favourite way to make garlic sauce?

18 Responses to “Lola’s Kitchen: Aioli Recipe”

  1. Mary Kirkland

    I don’t like garlic. I keep a bottle of garlic salt and garlic powder in the spice rack in case Ken wants some on his food but I won’t touch the stuff. lol
    Mary Kirkland recently posted…Freebie Friday!My Profile

    • Lola

      I like garlic, I use it in quite some dishes. Although usually you can leave it out, but I can’t imagine making garlic sauce without garlic.

    • Lola

      I know, here we hear that as well and this is about the only recipe with raw eggs that I eat. Last time we made this we researched it how likely it is to get sick from raw eggs and it seems the chance is actually very small nowadays with how most chickens get vaccinated. I do always check to make sure the eggs are still good before using them.

    • Lola

      It doesn’t get more real than when you make it yourself ;). And any storebought version will taste very different probably.
      You can mess up the recipe, but it is unlikely. The most difficult part is to get it the right thickness, but that’s personal preference as well and it will probably still taste good even if you don’t get that right.

    • Lola

      You’re welcome :). It’s pretty easy to make yourself once you know how to do it. I actually haven’t eaten it in restaurants so far, I was first introduced to aioli when I ate at my boyfriend his parents and they made aioli.

      And yay I am glad to hear the peanut pasta was a hit again, I love that recipe!
      Lola recently posted…Sunday Post #172My Profile

  2. Jackie

    The first time I ate aioli sauce is when I visited my high school buddy, who was studying abroad, in Spain! So…basically it was authentic aioli sauce! It was served with virtually every meal I tried, and by the end of my visit, I realize…I didn’t like it! I thought at first that I didn’t like garlic, but I’ve discovered recently that is not necessarily the case, so I have no idea what it was. I’m actually tempted to try out this recipe to see if my tastes have changes though. For example, I used to HATE asparagus, but it’s my significant other’s favorite veggie, so I’ve forced myself to eat it…and suddenly I don’t dislike it anymore ๐Ÿ™‚
    Jackie recently posted…The Book that Made Me Blush | The Sisters of Versailles by Sally ChristieMy Profile

    • Lola

      That’s fun your high school buddy studied abroad and made aioli! And yes I think the Spanish can serve aioli with almost everything, although we usually only eat it with Spanish tortilla and swarma. I would assume if you don’t like aioli, it would be because of the garlic, but if that isn’t the case I wonder what about the taste it is that you don’t like.
      And yes something tastes do change, I had some dishes I loathed as a kid and now I like them or even love them.

    • Lola

      I haven’t made mayonnaise myself so far, so I didn’t realize it was similar. We only eat it with certain dishes, but it can be great if it fits with the dish.

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