Meet the Recipe Author

Allora!

I’m that Guy from Naples.

As a kid, I’ve always preferred to be in the kitchen with mum rather than playing football on the street, hence my passion for my local Neapolitan food heritage. Later on, living in Southeast Asia for many years, I discovered a new culinary world that made me love food even more. I’m now based in Naples again doing online and in-person cooking classes, catering, and collaborations with local farmers and food artisans.

Aioli is one of the sauces that makes Spain famous in the culinary world. It's used to accompany many dishes with its strong, pungent flavor of garlic. The name, a compound of the Catalan words for garlic and olive oil, says it all. 

As often happens with recipes spread across multiple regions, Aioli can vary with added ingredients. For example, in some areas, lemon juice or egg yolk is added to the traditional recipe. This is probably to lessen its strong garlic taste which would be very beneficial for those consuming Aioli on a date!

The version below is the traditional one made only with garlic, extra virgin olive oil, and sea salt. For those of you who are conscious eaters, this ingredient combination makes a perfect, natural antibiotic due to the garlic, a powerful antioxidant due to the EVOO, and a great source of minerals because of the sea salt. 

Without a doubt, the best way to make Aioli is with a mortar and pestle like your KROK. Only with this tool will the necessary aromas and oils from the garlic be extracted without compromising the final product. These oils will later help emulsify the sauce when adding your olive oil drop by drop until you reach that perfect creamy texture.

Thank you again @thatguyfromnaples for sharing this recipe with us.⁠ ⁠

Aioli Recipe

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Catégorie

Sauce

Portions

1

Temps de préparation

10 minutes

Without a doubt, the best way to make Aioli is with a mortar and pestle like your KROK. Only with this tool will the necessary aromas and oils from the garlic be extracted without compromising the final product. These oils will later help emulsify the sauce when adding your olive oil drop by drop until you reach that perfect creamy texture.

Auteur :

That Guy From Naples

Ingrédients

• 4-5 Cloves of garlic

• 1/2 cup of Extra Virgin Olive Oil

• Sea salt

• Mortier et pilon KROK

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Directions

1. Peel the garlic, cut them in half and remove the core.  Start to pound it until you reach a rough paste.

   

2. Add a pinch of salt and continue to pound it until you get a soft paste. 

   

3. Add the olive oil drop by drop while rotating your pestle in a way that the garlic paste will absorb the oil slowly and gently. Take your time here; the more love you give to it the more love you will receive while eating it.

   

4. When you reach a creamy, soft texture…your job is done!

   

Vidéo de la recette

Note sur la recette

To make sure that your final result will be at its best, use the ingredients at room temperature (especially the olive oil).

You don't have to eat it all at once! Aioli can be stored in the fridge for 3-4 days.

Hasta luego!