All the Aiolis you need for the summer

The beloved Mediterranean sauce made of garlic and olive oil and, in some regions with other emulsifiers such as egg takes its name from its main ingredients, those of oil and garlic. Aioli is associated with the cuisines of Spain, France, and Italy. The French-Provençal version of aioli typically is closer to a garlic mayonnaise as it incorporates egg yolks and lemon juice. Its Spanish version, on the other hand, does not contain egg which gives its texture a pasty look and make its preparation more laborious to make it. Like mayonnaise, aioli is nothing more than the emulsion of little globules of oil and oil-soluble compounds in water and water-soluble compounds. In Spain, purists consider that the absence of egg is what distinguishes aioli from mayonnaise, however, this is not the case in France and other countries where egg and egg yolk can be used as an emulsifier and is commonly used in making aioli today. Using only garlic as an emulsifier requires it to be thoroughly crushed and for oil to add drop by drop so that the aioli is not "cut" by excess oil.

We searched and found some delicious aiolis which we are sure will give to your grilled meat or vegetables depth and will leave your guests speechless.

Roasted Garlic Aioli

Get the recipe here: The Suburban Soapbox

PHOTO :The Suburban Soapbox

Lime Cilantro Aioli

Get the recipe here: Daily Appetite

PHOTO: Daily Appetite

Cilantro Jalapeno Sauce

Get the recipe here: Damn Delicious

PHOTO: Damn Delicious

Blue Cheese Aioli

Get the recipe here: A Family Feast

PHOTO: A Family Feast

Basil Garlic Aioli

Get the recipe here: Self Proclaimed Foodie PHOTO: Self Proclaimed Foodie

Spicy Honey Sriracha Aioli

Get the recipe here: The Shunky Chef

PHOTO: The Shunky Chef

Vegan Roasted Red Pepper Aioli

Get the recipe here: Veggie and the Beast Feast

PHOTO: Veggie and the Beast Feast


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