Dorothy FarrarAioli
The classic dip from the Mediterranean region is an ideal accompaniment to Mediterranean dishes. It is often served in small bowls with meat and fish dishes. Aioli tastes wonderful on toasted white bread with ham, olives and other small delicacies.
Things to know about aioli
The popular garlic cream originally comes from Provence in southern France and should not be missing from any hors d’oeuvre there. In the meantime, aioli is not only a popular side dish in his homeland, the tasty garlic cream is served as a delicious accompaniment to every meal throughout the Mediterranean region.
In Spain, aioli has become an indispensable addition to the popular tapas in small bowls.
The short word also has a short content in its meaning. The word “ai” in Provençal means “garlic” and “olio” for oil – together this results in “aioli”. His translation already shows that originally only the two ingredients olive oil and garlic were used for the classic dip.
For its traditional production, as much garlic as possible is ground very finely in a mortar. In a thin stream, the olive oil is mixed with the garlic while stirring constantly. It is important to ensure that you add the right amount of oil, too much oil will make the aioli too runny, and too little will make it too firm. The key is to take your time and let the oil run in very slowly.
Then add some salt to round it off. Today, an egg yolk, a small piece of potato or a dash of milk is usually added to counteract clotting.
There is no season for aioli, or “allioli” in Italian, the ingredients are available all year round, but should always be used fresh. The delicious garlic cream was originally a filling meal, just bread with aioli and olives for the poorer population, but today it is a symbol of good food and good taste.
importance to health
With the enjoyment of aioli, not only the simple way and the love of life of the southerners can be imitated – this enjoyment also has beneficial health aspects.
Olive oil and garlic have a very positive effect on all vessels, strengthen the immune and cardiovascular systems , prevent harmful plaque, cholesterol levels remain positive and blood pressure balanced. The antibiotic and digestive effects are highly praised, as is the relief from flatulence .
From this point of view, it is also very important to note that all the ingredients are always very fresh and at room temperature. Especially in summer it is important that only very fresh egg yolks are used.
The high-calorie olive oil naturally turns aioli into a calorie bomb, which at 100 g has 700 calories. With modified recipes, a tasty and even healthier aioli cream can be made.
Ingredients & nutritional values
Aioli can also boast a variety of nutrients, in addition to polyunsaturated fatty acids , it has sodium , potassium and calcium as well as phosphorus , magnesium , iron and vitamins A, E, C and B1, 2, 3, and 6 and of course vitamin C. If the garlic is grated, chopped or chopped, its component alliin is converted into allicin. Then the most important property comes through – the typical smell of garlic, the sharp, full-bodied taste of a hearty spice is released by the allicin.
intolerances
However, it is important for allergy sufferers to know that allicin has a large number of sulfur compounds, is a disulfide, which is one of the plant allergens and is also found in wild garlic, just like garlic. Excessive consumption of aioli can therefore lead to an intolerance.
Shopping and kitchen tips
A freshly prepared aioli made from olive oil and fresh egg must be well chilled and consumed on the same day. If an aioli is mixed together from ready-made ingredients, it can be stored in the refrigerator for 2-3 days. A ready-made aioli can be kept well refrigerated and unopened for several months, once opened it should be eaten after a week.
preparation tips
The basic recipe for a homemade aioli is very simple. It is important that the eggs are taken out of the refrigerator in good time, as they must be processed at room temperature. The yolk and white must be separated, as only the yolk is required.
For a lighter version, the mayonnaise can be replaced by a third of yoghurt and tastes just as delicious. The whole thing can also be done without eggs, just with milk, resulting in a snow-white aioli that is very popular mainly in Spain.
For the very traditional variant of the aioli, no emulsifier such as milk or egg yolk is used. The only emulsifier is the garlic. This has the great advantage of a longer shelf life because there are no easily perishable ingredients. However, it is an art to prepare this traditional aioli, because this classic requires a lot of experience and patience when stirring.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.