Aioli is a Provencal traditional sauce made of garlic, olive oil, lemon juice, and egg yolks. There are many variations, such as the addition of mustard. It is usually served at room temperature. Aioli is like mayonnaise, an emulsion or a suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. Egg yolk can be used as an emulsifier and is generally used in making aioli.
INGREDIENTS
1. Egg yolk Number 2
2. Oil Ml 180
3. Garlic Grams 10
4. Lemon juice Ml 10
5. Salt To taste
METHOD
1. In a blender, blend together egg yolk, garlic and oil at high speed for 40-45 seconds.
2. Take out in a bowl and add lemon juice and salt.
3. Refrigerate and enjoy cold.
GAZPACHO SOUP
Gazpacho is usually a tomato based, vegetable soup, traditionally served cold, originating in the southern Spanish region of Andalucia. Gazpacho is widely consumed in Spanish cuisine, as well as neighbouring Portugal, where it is known as gaspacho. Gazpacho is mostly consumed during the summer months due to its refreshing qualities and cold serving temperature.
Portions- 8
Serial no. Ingredients Unit Quantity Price per kg (in rs) Price per quantity (in rs)
1. Tomatoes Grams 750 45 33.75
2. Onions Grams 75 45 3.3
3. Cucumber Grams 150 17 2.5
4. 3 bell peppers Grams 75 100 7.5
5. Celery Grams 50 149 7.4
6. Parsley Grams 5 300 1.5
7. Chives Grams 10 250 2.5
8. Garlic Grams 30 190 5.7
9. Red wine vinegar Ml 50 500 25
10. Olive oil Ml 50 1300 65
11. Lemon juice Ml 10 5/piece 5
12. Sugar Grams 5 40 0.2
13. Seasoning To taste 0.2
14. Tobacco sauce Drops 6 200/60ml 20
15. w.c. sauce Tsp 1 1000 5
16. Water Ml 100
TOTAL COST- 184.5
Method-
Fine chop all the vegetables.
Marinate all the vegetables in olive oil, lemon juice, w.c. sauce, sugar, salt, pepper, and tobacco for atleast 1 hour else 1 night before.
Grind this together with water. (has to be extremely fine as it won’t be passed)
Serve chilled in glass.
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