{"id":501,"date":"2014-12-29T14:17:55","date_gmt":"2014-12-29T13:17:55","guid":{"rendered":"http:\/\/tapas.ch\/?p=501"},"modified":"2023-02-05T22:42:11","modified_gmt":"2023-02-05T21:42:11","slug":"salsa-aioli","status":"publish","type":"post","link":"https:\/\/tapas.ch\/wordpress\/salsa-aioli\/","title":{"rendered":"Salsa Aioli"},"content":{"rendered":"<p>(Aioli Sauce)<\/p>\n<p><strong>Zutaten<\/strong><strong>&nbsp;<\/strong><\/p>\n<ul>\n<li>1 Ei<\/li>\n<li>1&#8230;2 Knoblauchzehen (mit 2 wird das Aioli schon sehr scharf)<\/li>\n<li>150&#8230;250ml \u00d6l (am besten \u00bd Sonnenblumen- und \u00bd Oliven\u00f6l)<\/li>\n<li>Salz<\/li>\n<li>Pfeffer<\/li>\n<li>\u00bd Teel\u00f6ffel Senf<\/li>\n<li>wenige Spritzer Zitronensaft<\/li>\n<\/ul>\n<p><strong>&nbsp;<\/strong><\/p>\n<p><strong>Vorbereitung<\/strong><strong>&nbsp;<\/strong><\/p>\n<ul>\n<li>Ei auf Raumtemperatur erw\u00e4rmen lassen und dann Gelb und Weiss trennen. Es wird nur das Eigelb verwendet.<\/li>\n<li>Knoblauch sch\u00e4len.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Zubereitung<\/strong><strong>&nbsp;<\/strong><\/p>\n<ul>\n<li>Die Knoblauchzehen durch die Presse dr\u00fccken und in ein standfestes hohes und eher schmales Gef\u00e4ss geben (schneebesengerecht).<\/li>\n<li>Das Eigelb beigeben, Salz beigeben, alles mit dem Schneebesen gut vermischen und etwas stehen lassen, damit das Ei Raumtemperatur erreicht.<\/li>\n<li>Nun das \u00d6l in kleinen Portionen beigeben und immer wieder gut mit dem Schneebesen unterr\u00fchren. Am Anfang muss minutenlang mit dem Schneebesen ger\u00fchrt werden bis eine mayonnaiseartige Konsistenz erreicht wird. Wenn das mal stimmt, kann man grunds\u00e4tzlich beliebig viel \u00d6l untermischen und somit die Aioli-Menge bestimmen.<\/li>\n<li>Gegen Schluss den Senf, einige Spritzer Zitronensaft und etwas Pfeffer unterr\u00fchren<\/li>\n<li>Im K\u00fchlschrank bereitstellen<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Tipp<\/strong><\/p>\n<ul>\n<li>Die Aioli ist die beliebteste und verbreitetste Dip-Sauce zu Tapas.<\/li>\n<li>Der Tinto Pesquera von Alejandro Fern\u00e1ndez ist der Vater (oder die Mutter) des Ribera del Duero Aufstiegs zur Weltklasse Weinregion. Das begann erst 1974.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Weintipp<\/strong><\/p>\n<table style=\"height: 97px;\" width=\"649\">\n<tbody>\n<tr>\n<td width=\"67\"><em>Name<\/em><\/td>\n<td width=\"255\">Tinto Pesquera Crianza<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Region<\/em><\/td>\n<td width=\"255\">Ribera del Duero<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Winzer<\/em><\/td>\n<td width=\"255\">Alejandro Fern\u00e0ndez,&nbsp;Grupo Pesquera<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Trauben<\/em><\/td>\n<td width=\"255\">100% Tempranillo<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Web<\/em><\/td>\n<td width=\"255\"><a href=\"http:\/\/www.grupopesquera.com\" target=\"_blank\" rel=\"noopener noreferrer\">www.grupopesquera.com<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/tapas.ch\/wordpress\/tinto-pesquera-crianza\/\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-503 size-medium\" src=\"http:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/Tinto-Pesquera-208x300.jpg\" alt=\"Tinto Pesquera\" width=\"208\" height=\"300\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/Tinto-Pesquera-208x300.jpg 208w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/Tinto-Pesquera-710x1024.jpg 710w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/Tinto-Pesquera-900x1297.jpg 900w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/Tinto-Pesquera.jpg 1701w\" sizes=\"auto, (max-width: 208px) 100vw, 208px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>(Aioli Sauce) Zutaten&nbsp; 1 Ei 1&#8230;2 Knoblauchzehen (mit 2 wird das Aioli schon sehr scharf) 150&#8230;250ml \u00d6l (am besten \u00bd Sonnenblumen- und \u00bd Oliven\u00f6l) Salz Pfeffer \u00bd Teel\u00f6ffel Senf wenige<span class=\"more-button\"><a href=\"https:\/\/tapas.ch\/wordpress\/salsa-aioli\/\" class=\"more-link\">Weiterlesen &#8230;<span class=\"screen-reader-text\">Salsa Aioli<\/span><\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":502,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[5],"tags":[],"class_list":["post-501","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tapas-saucen"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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