The base for aioli is oil and garlic, however every Spanish region has its own unique recipe and there are many variants to this dressing normally used to go with fish and seafood. In French’s Provence they have their own recipe known as Le Grand Aioli.

Today, thanks to our cook Iván Méndez, mushrooms are the new ingredient added to aioli recipes. Chantarelle is the mushroom he chooses to complete the flavour his homemade aioli. The result is unbelievably delicious. Here you have the recipe, bon appetit!

Ingredients

1 egg

1 glass of olive oil

1/2 glass of sunflower oil

2 garlic cloves

1 tbsp Chantarelle-chef

Salt

Black pepper

Instructions

Peel and chop the 2 garlic gloves, then mix them with the egg, olive oil, salt and black pepper in a bowl. Whisk it all together.

Use a hand blender to mix it. For it to work, you need to place the blades at the bottom of the bowl and without moving it, switch it own, whilst pouring a little sunflower oil. Then it’s time to add Chantarelle-Chef and when it’s mixed, switch off the blender.

This dressing, as recommended by our chef, goes very well with grilled vegetables, roast meats, mushroom or seafood rice.

If you are a mushroom lover, don’t forget to read our quiche recipe too.

Leave a Reply

Your email address will not be published. Required fields are marked *

This website uses cookies so that you can have the best user experience. If you continue browsing you are giving your consent for the acceptance of the mentioned cookies and the acceptance of our cookies policy, Click on the link for more information.plugin cookies

ACEPTAR
Aviso de cookies