GARLIC AND PARSLEY SALT AIOLI RECIPE
Aioli is one of the most emblematic sauces of Mediterranean cuisine, renowned for its powerful flavour and creamy texture. Traditionally, this sauce is made with garlic, oil and salt, but today we propose a variant that gives it a delicious and aromatic twist: Garlic and Parsley Salt Aioli. This recipe is perfect for those looking for an accompaniment full of freshness and flavour, ideal for enhancing fish, seafood, meat or even as a dip for a good selection of appetizers.
The key to this aioli lies in the combination of Codina de Sal Maldon® Garlic Salt, which gives an intense and tasty touch to the aioli, and fresh parsley, which gives it a green and fresh contrast that perfectly balances the strong flavour of the garlic. This recipe is very easy to prepare and will surely be a success at your table.
INGREDIENTS:
- 1 egg (at room temperature)
- 150 ml of extra virgin olive oil
- 2 teaspoons of Sal Maldon Garlic Salt, distributed by Codina
- 1 sprig of fresh parsley
- 1 tablespoon apple cider vinegar or lemon juice (optional)
- Salt and pepper to taste
PREPARATION OF AIOLI
- Prepare the ingredients. Place the egg in a tall mixing glass. Make sure all the ingredients are at room temperature to facilitate emulsification. Wash the parsley and finely chop.
- Emulsify the base mixture. In the mixing bowl, add the egg, Maldon Salt Garlic Salt, and a pinch of salt and pepper. With the hand mixer, start beating on low speed while incorporating the olive oil in a thin trickle. The aioli will begin to thicken and get the typical creamy texture.
- Add the parsley. Once the aioli is well emulsified, add the chopped parsley. Whisk for a few more seconds to mix well.
- Adjust the flavour. If desired, add vinegar or lemon juice for an acidic touch. Adjust salt and pepper to taste.
- Refrigerate and serve. It is advisable to let the aioli stand in the refrigerator for at least 30 minutes before serving to allow the flavours to integrate perfectly.
Try it and enjoy a gourmet touch in your kitchen!
