Aioli is a typical southern French sauce. Made with lots of garlic and egg whites, the olive oil is then watered very slowly to emulsify the sauce. It is similar to mayonnaise, but does not carries vinegar or mustard. Nevertheless it tastes quite strong, but complements a lot with fish.
Rapeseed oil, water, garlic (23%), olive oil (5%), MUSTARD (water, MUSTARD seeds, vinegar, salt), concentrated lemon juice, EGG yolk, salt, modified corn starch, thickener: xanthan gum.
see ingredients in UPPERCASE.
Store in a cool, dry place. After opened keep refrigerated and consume within 3 days.
Very versatile goes with everything from lean fish and shellfish (with the exception of oysters and sea urchins) to lean roasted, cooked or even raw meats, in carpaccio. Great with snails, raw or boiled vegetables, chips, pasta, and even with crepes and salads.
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Rua Quinta dos Álamos n.º 3
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