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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.