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How long to rest an Aioli sauce?

post #1 of 6
Thread Starter 

Making a marinated and pan seared chicken breast for supper tonight.  An Aioli Basil sauce goes with it. 

 

Do you make the Aioli right before serving so the ingredients still have their own flavors or do you make it in advance, let it rest and let the flavors mellow and blend?  

post #2 of 6
If by "aioli' you mean flavored mayonnaise -- it depends. Going mayo/garlic/basil -- I think I'd use roasted garlic, which is not only more mellow but marries quickly, and go ASAP. You either have to chill fresh mayo right away if you're going to hold for more than a few minutes, or use right away.

BDL
post #3 of 6

The traditional aïoli, also known as the "butter" from the Provence has no basil in it and will always be made with raw garlic.

The recipe is very simple; eggyolks, lemonjuice, cloves of garlic, olive oil and s&p are put in a mortar and crushed and mixed into a creamy mixture. Of course you can make it in a machine. If it gets too thick, add a dash of hot water.

 

This sauce is mostly eaten with crudités (raw vegetables), hardboiled eggs, blanched veggies, cold cooked potatoes. I've never seen it being served with meat but many times with seafood. But, as always, you do what you like.

 

This small suggestion for your chickenbreasts may be too late, but just try and see!

When heating your frying pan with oil to cook your chicken, add also 5 whole cloves of garlic, still in their skin (!!) so they don't burn. Let the garlic in there all the time. Season and brown quickly your chicken on both sides on high fire. Reduce fire to low and cover the frying pan loosely with a sheet of aluminiumfoil. Let cook until done (8-10 minutes, depending). Remove the breasts from the pan and wrap in the alumiunfoil to rest.

Turn the heat up to medium under your frying pan, garlic still in. Pour in a dash of white wine and let reduce until the alcohol is evaporated. Add a little cream and let the sauce thicken. Fish the garlic out of the sauce and remove the skins. Put a number (or all) back in the sauce and crush them. Add a handful of fresh finely cut tarragon (best ever herb with chicken!). Cut chicken, sauce, serve and enjoy. And, much less calories than aïoli...

post #4 of 6
Thread Starter 

ChrisBelgium -  Yep, too late for dinner last night but there is always more chicken and another dinner.  What you suggest sounds very good and I'll give it a shot next time.

 

Regards, Mac

post #5 of 6

Just wondering, the aioli I remember from holidays in northern Spain (catalonia) was not mayonaise-like in consistency at all. It looked and tasted like just garlic and olive oil. Are there maybe 2 types of Alioli? Is there anyone with some more info?

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post #6 of 6

You're right Butzy, there's a spanish variation on the french aïoli. In Spain it's called alioli and it's made without eggyolks or just a little bit of it. Normally, even without eggyolk, the Spanish succeed to make quite a thick consistency!

Probably they don't use eggyolk because of health reasons, but I'm not sure about that. In the south of Spain (Andalucia) many still make mayo without eggyolk and that is certainly to avoid health risks.

 

Aïoli or alioi is mostly made in smaller portions to use in one meal. Using a large mortar is a normal procedure. They start with crushing the raw cloves of garlic (a lot of it) with a little salt into a paste. Then eggyolks are added, lemonjuice and the olive oil dripped in a little bit at a time, just like making mayo.

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