Try our Aioli recipe to create a rich, creamy garlic sauce that originated in the Mediterranean area! Closely related to the French and Spanish cuisines this is a easy, yet tasty sauce. It's traditionally made by emulsifying garlic with olive oil, often enhanced with a touch of lemon juice or mustard for extra flavor. This versatile condiment is perfect for dipping, spreading on sandwiches, or as an accompaniment to grilled meats and vegetables. Making aioli from scratch is a rewarding endeavor, as it allows for customization of flavors and is sure to impress anyone who tries it.
Even tho the Yumoid kitchen can fight about which Aioli Recipe is the best - this is without the easiest one to make. So give it a try - and remember to tell us what you think about it! Looking for something to pair it with? Check out more Recipes from Yumoid.com today!
Ingredients for Aioli
3 large garlic cloves, minced
1 large egg yolk, at room temperature
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste
How to Make Our Aioli Recipe step-by-step
Prepare the garlic: Start by mincing the garlic as finely as possible. You can also use a garlic press to achieve a finer texture, which is ideal for a smooth aioli.
Combine the base ingredients: In a medium bowl, combine the minced garlic, egg yolk, lemon juice, and Dijon mustard. Whisk them together until fully blended.
Emulsify the oil: While whisking vigorously, slowly drizzle in the olive oil a few drops at a time at first. As the mixture begins to thicken, you can add the oil in a steady stream. Continue whisking until all the oil is incorporated and the aioli is thick and creamy.
Season: Season the aioli with salt and pepper to taste. Adjust the lemon juice or garlic according to your preference.
Chill and serve: Cover and refrigerate the aioli for at least an hour before serving. This allows the flavors to meld and the aioli to thicken further.
Enjoy: Serve your homemade aioli as a dip for vegetables, fries, or as a spread for sandwiches and burgers.
Pesto Genovese is a vibrant, aromatic sauce originating from Genoa in the Liguria region of Italy. This iconic sauce is made from fresh basil, garlic, pine nuts, Parmesan (or Pecorino) cheese, olive oil, and a pinch of salt, blended together to create a rich, green sauce that's both versatile and delicious. Traditionally served with pasta, Pesto Genovese can also be used as a spread for bruschetta, a dressing for salads, or a marinade for meats. Its fresh flavors are a hallmark of Italian summer cuisine, but it can be enjoyed year-round thanks to the availability of fresh basil. Making your own pesto at home is quick and easy, requiring only a few simple kitchen tools, and it allows you to adjust the ingredients to your taste for a personalized touch.
Ingredients Required
Fresh basil leaves: 2 cups, packed
Garlic: 2 cloves
Pine nuts: 1/3 cup (can substitute walnuts for a different flavor)
Parmesan cheese: 1/2 cup, freshly grated
Extra-virgin olive oil: 1/2 cup
Salt: to taste
Recommended Kitchen Gear
Food processor or blender
Measuring cups and spoons
Rubber spatula (for scraping down the sides)
Cheese grater (if grating your own cheese)
Airtight container (for storage)
Directions (How-to Make It)
Prepare the Basil: Rinse the basil leaves in cold water and gently pat them dry with paper towels. Removing as much moisture as possible ensures your pesto will be vibrant and not watered down.
Blend the Ingredients: In the bowl of a food processor or blender, combine the basil leaves, garlic, pine nuts, and a pinch of salt. Pulse until the ingredients are coarsely chopped.
Add the Cheese: Add the grated Parmesan cheese to the mixture and pulse a few times to mix it in.
Emulsify with Olive Oil: With the processor running, slowly drizzle in the olive oil through the feed tube. Continue to process until the pesto reaches your desired consistency. For a thicker pesto, use less oil; for a thinner sauce, add a bit more.
Taste and Adjust: Taste the pesto and adjust the seasoning with additional salt if needed. If the pesto is too thick, you can add a little more olive oil to loosen it.
Store or Serve: Use the pesto immediately with your favorite pasta, or store it in an airtight container in the refrigerator for up to a week. To preserve the vibrant green color, you can place a layer of olive oil on top of the pesto before sealing the container.
Pesto Genovese's fresh, herbal flavors make it a favorite in Italian cuisine and beyond. Whether you're dressing a simple plate of pasta or looking for a flavorful addition to sandwiches and salads, homemade pesto brings a touch of Genoa to your kitchen.
