Aioli, a Mediterranean dip

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Many travelers, especially Europeans vacation at the Mediterranean coast are familiar with Aioli.

This Aioli spread or dip is used with the cuisines of Spain, the Balearic Islands, Murcia and eastern Andalusia, Valencia and Catalonia. Also in France (Provence) and Italy, Sicily and Liguria and Calabria.

Last time I was at the Freiburg Münsterplatz I visited their large International Market and had fried Calamaris with Aioli sauce. That was the first time I tasted this sauce, and I have been bragging about it ever since.

  • Try Aioli over grilled salmon or any fried fish, or chicken.
  • Taste great on all kinds of raw and cooked vegetables; spoon Aioli over them or dip them into the sauce.
  • Spread Aioli on bread or top with your favorite sandwich filling.
  • Use Aioli when making make tuna salad or egg salad

The French (Provence) sauce are closer to a garlic mayonnaise, egg yolks and lemon juice. Other French-and Spanish (Catalan) versions are without egg yolk, instead they use more garlic. Therefore the sauce is of a pastier texture. Most add Lemon juice, also other seasonings. The French version most likely includes mustard. It is often served at room temperature.

Since raw eggs are used for this recipe, you can pasteurize them. Free range chicken eggs have a much lower chance of having salmonella. How to pasteurize eggs click here

You could use additional seasoning: anchovies, capers, pesto, horseradish, olives, fresh herbs like dill, and smoked chili. If you like it hot maybe habanero sauce. You could add a little honey for a kick.

I like mine creamy as a dip so I added sour cream, but Greek 2 or 4% plain yoghurt will do.

Eat with my Crusty no-knead Baguette

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