Parmesan aioli
Homemade aioli with parmesan that goes just as well with beef fillet on New Year's Eve as it does with french fries.
| Servings | 4 Portions |
| Tags | Condiments | Egg | International | New Year | Party Food |
| Allergens | Eggs, Milk |
| Cook Time | 15 min |
A good recipe for aioli that I used for sous-vide beef fillet last New Year's Eve. With the other accessories, this aioli worked as the only sauce you needed as it gave a slightly different taste sensation compared to the classic red wine sauce that I had used before.
I started from this recipe (recept.se) but I sous vide the beef fillet instead. I thought it turned out very well and will probably make variations of this on other festive occasions. The only difference from that recipe was that I used avocado oil instead of rapeseed oil, but any oil (which doesn't taste very much) works great. The first version I made I used cold-pressed rapeseed oil and it wasn't great - the oil was too flavorful, which then negatively affected the end result. So - use flavorless oil.
The only thing I wasn't quite prepared for was that this aioli became a bit hard after sitting in the fridge for a while, so in the future I might let it sit out at room temperature while the rest of the meal is being prepared so that it is a bit more fluid.
Ingredients
Directions
- Mix egg yolks and pressed garlic in a food processor.
- Add the oil, slowly in batches, drop by drop at first while the food processor is running.
- When everything starts to thicken, you can add the oil in a thin stream.
- Add the other ingredients, mix and season with salt and pepper.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 1852.24 kcal | 463.06 kcal | 676 kcal |
| Carbohydrates | 3.73 g | 0.93 g | 1.36 g |
| Fat | 199.77 g | 49.94 g | 72.91 g |
| Protein | 17.67 g | 4.42 g | 6.45 g |
| Sugar | 0.69 g | 0.17 g | 0.25 g |
| Salt | 4.08 g | 1.02 g | 1.49 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
