Catalan style aioli is a delicious and versatile sauce that can be used to enhance a variety of dishes. The traditional recipe includes garlic, olive oil, salt and a little bit of lemon juice. It has a unique and creamy texture, and a bold, slightly spicy flavor. Aioli is often served with grilled meats, fish, and seafood. It can also be used as a dipping sauce for vegetables, or as a spread for sandwiches and burgers. Additionally, aioli can be used to dress salads, or as a marinade for chicken and vegetables. With its vibrant flavor and creamy consistency, it is no wonder that Catalan style aioli has become a popular ingredient in many cuisines around the world.
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EASY ALLIOLI, CATALAN GARLIC SAUCE RECIPE
Allioli: made from garlic and oil, is powerfully flavoured. This recipe uses roasted garlic for a smooth tasting sauce.
Provided by Helen Best-Shaw
Categories Sauce
Time 15m
Number Of Ingredients 5
Steps:
- Roast the whole bulbs of garlic at 200C/Gas Mark for 30 minutes, until they feel soft to the touch. Allow to cool
- Peel the bulb and cloves: scrape the soft roasted garlic into the bowl of a small food processor, add pinch of salt and pulse for a few seconds scraping the sides down as you go.
- Add the egg and lemon juice, and blend together for a few seconds.
- Continue blending, and slowly drizzle in the oil, stopping from time to time to scrape the sides down.
- Once thick with a mayonnaise like consistency check the flavour and add a little more salt if needed.
Nutrition Facts : Calories 72 kcal, Fat 7 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 7 mg, ServingSize 1 serving
ALLIOLI
Allioli is the Spanish version of the French garlic sauce aioli - or is the other way around? A spoonful stirred into fideus noodles, paella or fish soup adds richness and a truly garlicky flourish. The purist version is made only with garlic and oil, but it's rather tricky to achieve a proper emulsion that way, so most people use egg yolks and make it like a mayonnaise.
Provided by David Tanis
Categories quick, condiments, dips and spreads
Time 10m
Yield Slightly more than 1 cup
Number Of Ingredients 4
Steps:
- Put garlic paste and egg yolks in a mixing bowl and whisk together. Whisk in olive oil slowly, a tablespoon at a time, until mixture begins to thicken. (Caution: Adding oil too quickly may cause the sauce to curdle.)
- When 1/2 cup oil has been added and sauce is quite thick, whisk in 2 to 3 tablespoons water, then continue to add oil gradually, thinning once more if necessary. The consistency should be like whipped cream, but not too stiff. Season with salt and pepper. Refrigerate for up to several hours. Sauce tastes best the day it is made.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 77 milligrams, Sugar 0 grams
BULLINADA (CATALAN FISH STEW WITH AIOLI)
Bullinada is a creamy Catalonian seafood stew infused with saffron and garlicky mayonnaise, and brimming with potatoes. This version, made entirely from fish fillets rather than a combination of fish and seafood, is adapted from the cookbook "Claudia Roden's Mediterranean." Ms. Roden writes that "it has a mysterious, delicate flavor and beautiful warm color," and that you can make it mostly in advance. Just add the fish a few minutes before serving so you can be sure it won't overcook.
Provided by Melissa Clark
Categories seafood, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a large pot, heat oil over medium. Add onions, stirring occasionally, and cook until they begin to soften, about 8 to 10 minutes. Stir in the minced garlic and cook until fragrant and lightly golden, 1 minute.
- Stir in saffron, and pour in fish stock and wine. Add potatoes, fennel seeds, orange peel, a large pinch of salt and a few grinds of black pepper. Bring to a simmer, cover, and cook for about 25 minutes, until potatoes are tender.
- Season fish with salt and pepper. Remove orange peels from soup and add fish. Cook, covered, over medium-low heat until fish is opaque and flaky, 4 to 14 minutes, depending on the thickness of the fillets. Using a metal spatula or knife, break the fish into chunks.
- In a small bowl, whisk together the mayonnaise, lemon juice, remaining garlic and Aleppo pepper. Slowly stir in a ladle of hot stock into mayonnaise mixture. Gently stir mayonnaise mixture into simmering soup. Heat through, without reaching a boil (the mayonnaise will curdle). Stir in parsley and taste, adding more salt if you'd like. When serving, garnish with more parsley and Aleppo.
CATALAN STYLE AIOLI
Categories Condiment/Spread Herb No-Cook Vegetarian Healthy Vegan Raw
Yield 1 cup
Number Of Ingredients 4
Steps:
- Garlic cloves in your mortar, add a pinch of salt, and start pounding with the pestle. Pound and mash the garlic and the salt with the pestle until you obtain a very fine and smooth paste. This step is essential for binding garlic and olive oil properly with mortar and pestle. If your garlic paste is not smooth and fine enough, the aioli will tend to break much easier. Now, while you stir the mixture with the pestle in one hand, start adding the olive oil very slowly, almost drop by drop. Stir constantly until you obtain a thick paste.
Tips for Making the Perfect Catalan-Style Aioli:
- Use fresh, high-quality ingredients. This means using fresh garlic, olive oil, and eggs.
- Make sure the garlic is peeled and minced finely. This will help the aioli to emulsify properly.
- Use a mortar and pestle to grind the garlic and salt together. This will help to release the garlic's flavor and aroma.
- Add the olive oil slowly, while whisking constantly. This will help to prevent the aioli from separating.
- Be patient. It takes time to make aioli, so don't rush the process.
- Taste the aioli as you go and adjust the seasonings accordingly. You may need to add more garlic, salt, or lemon juice to taste.
Conclusion:
Catalan-style aioli is a delicious and versatile sauce that can be used to enhance a variety of dishes. It is easy to make at home, but it does take a little time and patience. By following these tips, you can make a perfect aioli that will impress your family and friends.
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