Aioli in Catalonia means garlic, olive oil, a pinch of salt, that's it. Not for nothing, we call it allioli: all-I-oils, meaning OLI. Watch the video below, read the instructions step by step, and you'll learn how to make this colorful and delicious homemade sauce in no time.
Aioli made with mortar and pestleAllioli sauce is a essential Catalan Mediterranean cuisine that can be added to many dishes and foods, use as a dip with pieces of bread and as a spread on a slice of bread or toast.
Aioli catalana is indispensable with grilled meats, grilled rabbit and outdoor costellades, meals that are based on grilled lamb chops in a fire outdoors. in a sense, costellades are the equivalent of the American barbecue and Northern Europe, so in that sense allioli sauce is a barbecue.
In different fish dishes of traditional cuisine at sea, you add aioli or allioli broke just before the cooking time is over.Typical examples are the fish soups or seafood soups as suquet de peix with aioli, or this recipe lamb chop.
You can use allioli top potato, vegetables, steamed mussels ... As you can see, aioli has many uses the Catalan cuisine of the Mediterranean.
My video focuses on showing the circular movement of mortar pestle in in order to bind the garlic and olive oil that make allioli catalana. in Catalonia that we have always done allioli like this, and anyone can learn to do it.
I make a point of it that demonstrate how some people erroneously claim that it is impossible to associate aglio e olio, so you have no choice but to add eggs. adding eggs allioli can distort the taste of a dish, particularly fish.Click play and enjoy the video!
Peel the cloves of garlic and cut them in half lengthwise to see if they have greenish shoots.If you see the sprouts, cut them and discard them.
Garlic sprouts make it difficult to associate the aioli, and make it much too hot as well.
If you know that garlic is very cool, just Peel cloves, and you can start mixing them in the mortar without cutting them in half.
Delete the cloves of garlic in a mortar, Add a pinch of salt and start hammering with the pestle.
Pound and crush the garlic and salt with pestle until obtaining a very fine and smooth dough.This step is essential for the Association of garlic and olive correctly with the mortar and pestle. If your pasta garlic not is smooth and quite nicely, allioli will tend to break a lot easier.
Now, while you stir the mixture pestle in one hand, of start adding olive oil, very slowly, almost drop by drop, with distributor of oil which is held in the other hand, as you see in the video.
Stir continuously and always in the same direction, describing the circular movements, as you see in the video until a thick dough. In photos and videos, you can see the texture of an authentic Catalan style allioli.
If you want to make aioli is necessary a mortar and pestle like what you see in the video and images. We recommend is an online store that sells genuine mortars from Breda, a small Catalan town with a long tradition pottery. really know their business.
Click here for a high quality mortar and pestle.
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