Aioli, an aromatic garlic cream, is a culinary delicacy with deep-rooted tradition. Originally from the Mediterranean region, it has established itself as a versatile accompaniment worldwide. In Spanish cuisine, for example, it is a popular companion to tapas, while in Arabic cuisine it is known as Toum and is considered an essential ingredient for shawarma. A special feature of aioli is its wonderful compatibility with olive oil, which gives the dip a rich and smooth consistency. For this recipe, we recommend the high-quality olive oil from Jegit - Pour La Vie to maximize the authentic taste and quality. The use of this special oil gives the aioli an incomparable note and is an absolute must for gourmets.
Ingredients
- 3 cloves of garlic
- 1/2 untreated lemon (zest and juice)
- 1 tbsp light vinegar
- 60 ml soy drink
- 250 ml olive oil from Jegit - Pour La Vie
- 1 tsp Dijon mustard
- 1 tsp sugar or honey (optional)
- 1 pinch of salt
Note: It is important that all ingredients are at room temperature. This is a crucial factor that is often overlooked but essential for the success of the aioli.
Preparation
- In a bowl, mix the peeled garlic, lemon zest, lemon juice, vinegar, soy drink, Dijon mustard, sugar, and a pinch of salt well.
- Gradually add the olive oil from Jegit - Pour La Vie while continuously stirring or using a blender. This step is crucial to achieve a creamy and homogeneous consistency.
- Check the taste and adjust it with additional salt, sugar, or lemon juice if necessary.
- Let the aioli rest in the refrigerator for at least one hour to allow the flavors to fully develop.
- Enjoy your vegan olive oil aioli as a dip with fresh vegetables, as a side to grilled vegetables, or traditionally with shawarma.