Aioli with basil

Category: Sauces
Aioli with basil

Ingredients

Slices of white bread or loaf without crust 2 pcs.
Milk 100 ml.
Garlic 3-5 cloves
Salt (preferably large sea salt) 1/2 tsp
Egg yolk of any size 1 PC.
Basil (leaves) good zhmenya
Unscented sunflower oil 125 ml.
Olive oil 125 ml.

Cooking method

  • An excellent sauce - an analogue of mayonnaise based on a minimum of eggs and a great opportunity to dispose of dry wheat bread.
  • Soak the bread in milk.
  • Mash the garlic and salt in a mortar or bowl (do not cut it!) With a pestle or a pusher until mushy.
  • Combine soaked bread, garlic, yolk, basil in a blender to a paste.
  • Without stopping whisking, pour in the oil in a thin stream. Beat well.
  • The sauce is ready.
  • Aioli with basil

The dish is designed for

about 500 ml.

Time for preparing:

instantly

Cooking program:

blender

Note

Versatile and delicious!
As an option:
Lard and potatoes - our FSE (3 options for shashlik)

TATbRHA
Basil is a terrible disgusting ... My Mush will be just happy with such a sauce: basil is his affection. So I understand it should be fresh, not dry? .. Tomorrow I will do it for baked pork.
dopleta
We adore and also often prepare alioli (alioli - as it is called at home, in Spain)! Magnificent, piquant, spicy, it is served there with almost all dishes, even with crackers, it is put on the table almost as soon as visitors take it. Thank you, Ira, for remembering him, and I was sure that we already have him here!
Tumanchik
Quote: TATbRHA
Basil is a terrible disgusting ... my Mush will be just happy
Tanyush! please your husband - treat him with nasty things!
Thank you dear - have fun!
Quote: dopleta
We adore and also often prepare alioli (as it is called at home, in Spain)
Larissa, you are my good - you should be given the title "Honor and Conscience" of our site. I'm already scared to become (kindly) - what do you say. I got to know this sauce as aioli. I honestly looked for a recipe in a search engine - I did not find it. There is a mention, but there is no separately laid out. That's why I did it. Thanks for helping. Indeed, it is really possible to produce twins on the site.
lettohka ttt
Intrigued the recipe :-) Irish thanks !!! Bookmarked, look for basil boom! :-) :-) :-) sorry emoticons on leave :-) :-) :-) :-)
bukabuza
Tumanchik, Irina, thanks for the recipe, I love this sauce, but I have never made it with basil, only with pepper. As soon as I find a fresh one, I will definitely try it out.
I adore baselik, I can eat right that way. If with vinegar dressing and tomato, it's a fairy tale, but what kind of dessert is based on it, it gives such an unusual herbal taste to the dish.
Tumanchik
Quote: bukabuza
Thanks for the recipe, I love this sauce, but I have never made it with basil, only with pepper. As soon as I find a fresh one, I will definitely try it out.
Thank you, Lenochka! I am very happy! I love it too! Such freshness !!!!!!!!!!!!!
Quote: lettohka ttt

Intrigued the recipe :-) Irish thanks !!! Bookmarked, look for basil boom! :-) :-) :-) sorry emoticons on leave :-) :-) :-) :-)
Natashik is always welcome! Come on them! I understand thee, all your feelings and emotions! I smell it in my heart!
Scops owl
Irinka, I want this sauce. You just need to buy basil. How much can it stand in the refrigerator? Or do it at once?
Tumanchik
Quote: Scops owl
How much can it stand in the refrigerator?
Did two days ago. I refilled my last gravy today. Conclusion - two days for sure!

bukabuza
Larissa, I have it easy to store up to 5 days, but I did it with hot pepper.
Tumanchik
Quote: bukabuza

Larissa, I have it easy to store up to 5 days, but I did it with hot pepper.
I wouldn't be lying!
Chuchundrus
Soooo I take the sauce, that is, I expropriate it: girl_manikur: how I wrapped it up, yes, probably yes, and with asips 🔗But I went a little crazy with the number of recipes.
So call me if I don't always run 🔗 mnu vocabulary little shob express delight and admiration for your culinary creations
Tumanchik
Quote: Chuchundrus

Soooo I take the sauce, that is, I expropriate: girl_manikur: how I wrapped it up, yes, probably yes, and with asipka 🔗But I went a little crazy with the number of recipes.
So call me if I don't always run 🔗 mnu vocabulary little shob express delight and admiration for your culinary creations
and you just come in!

Well, how did you get out there with your business?

verchik
Tell me, do you need to add oil gradually or all at once?
Tumanchik
Vera,
Quote: Tumanchik
Combine soaked bread, garlic, yolk, basil in a blender to a paste.
Without stopping whisking, pour in the oil in a thin stream. Beat well.
a thin stream of the whole norm
Yuliya K
Irisha, this sauce was definitely not enough for me to be happy! I love basil in all forms !! Thanks for the recipe !!
Tumanchik
Quote: Yuliya K

Irisha, this sauce was definitely not enough for me to be happy! I love basil in all forms !! Thanks for the recipe !!
thank you dear. I'll repeat it too)
verchik
Tumanchik, Thank you . I clarified why, because I made a regular aioli and pouring in all the oil, I got a slurry (
But according to your recipe, super! Only I replaced the greens (for lack of basil) with dill and parsley! Very cool and beautiful!)
Aioli with basil
Tumanchik
Quote: verchik
But according to your recipe, super! Only I replaced the greens (for lack of basil) with dill and parsley! Very cool and beautiful!)
Verochka, wonderful consistency !!!! I'm very glad that I liked it)
Mandraik Ludmila
Irishkina, oh, it was I who looked in, a very interesting recipe Irochka, and two slices of a bun is in grams of lope, or is it not very important, but is it possible approximately?
Tumanchik
Buttercup, for good health dear))) Well, consider it as usual purchased bread you cut. it seems the standard 400 gr. bun))) I forgot already))) I ask my husband. laughs: that, by my grace, they have already forgotten the purchased bread))
Mandraik Ludmila
Quote: Tumanchik
already forgot the purchased bread))
So we don't have the same purchased house
verchik
How I did it) there was a crust of loaf and the next slice) For 100 milk it is enough to soften)
Mandraik Ludmila
clear
Tumanchik
Vera, thanks for the experience))
Olga VB
Oh, how did I miss this?
I'll do it, I'll just pick up the herbs
Tumanchik
Olga VB-Olechka, I'm waiting for the report.
Olga VB
What am I? I'm nothing! Already done!
I took dried basil, fresh dill (all thick parts from a large bunch - disposal!), Ground dried garlic, a little nutmeg there, a whole egg, not just the yolk.
Delicious!
I could not resist, went to the bathroom to my husband, gave him a spoon to lick, so he jumped out of the bath to try again
In general, we liked it!
True, we don't have much bread left, but now sometimes I will bake with a reserve
Tumanchik, catch:
Tumanchik
Quote: Olga VB
Fog, catch:

oh how happy I am))))
Quote: Olga VB
we liked!
that is great!
Marinuly
Tumanchik, Thank you!
Delicious! Simply




Irishkina, and how long can it be stored?
I did it tonight, and tomorrow I have to leave for 2 days. Will it deteriorate during this time?
Tumanchik
Marina, to your health. Glad you liked.
Quote: Marinuly
I did it tonight, and tomorrow I have to leave for 2 days. Will it deteriorate during this time?
maybe I'm already late. I can't say for sure - I didn't. you can take a chance, or you can freeze
Marinuly
Irishkina, Thank you!
I left it in the fridge, I'll see how it behaves

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