Shrimp Sauce: Easy Aioli with Olive Oil, Egg and Garlic

Name: Shrimp Sauce: Easy Aioli with Olive Oil, Egg and Garlic
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian cuisine
Ingredients: Olive oil up to 100 ml; Egg 2; Table mustard 0.5 tsp; Garlic 1-2 cloves; Large shrimp 10-12; Lemon, salt, ground black pepper, fresh basil to taste

Boiled shrimp and a good dipping sauce make any evening more pleasant, especially during a football match or a boxing bout. A sauce makes the shrimp even tastier. Many people don't bother with it and reach for plain ketchup or mayonnaise, which is a pity: a real sauce takes very little effort and uses everyday ingredients.

Everyone knows what shrimp are, and many remember the grim vendors on the Odesa beaches selling boiled shrimp by the glass. For many people shrimp are a kind of sunflower seeds, something to nibble on. But shrimp are also a fine, delicate appetizer, like shrimp in lemon sauce and are popular in many cuisines of the world.

Like all seafood, shrimp are rich in protein and trace elements and always low in calories.

Boiled shrimp are usually served with a sauce: you peel the shrimp, dip it, and only then does it go into your mouth. Aioli (French aïoli or Provençal all-i-oli, literally “garlic and oil”) goes particularly well with shrimp and other seafood. Strictly speaking, aioli is a kind of mayonnaise, and it is very popular along the Mediterranean coast from Italy to Spain. Aioli is considered the ancestor of mayonnaise.

Aioli is usually made of olive oil, garlic, sometimes an egg, mustard and lemon juice. Various fruits and even tomatoes are often added.

The sauce is served not cold but more often at room temperature. It is a perfect match for fish soups, bouillabaisse, Marseille fish soup, Greek fish soup kakavia and so on. Aioli takes little time and only simple ingredients that you always have in the kitchen.

More with shrimp

How to Boil ShrimpHow to boil raw shrimp tails: thaw under cold water, simmer in water with dill, garlic, ginger and bay leaf, boil 30 seconds after they float, then ice bath.

Fish Soup with ShrimpCreamy fish soup with shrimp on a salmon or trout stock with onion, carrot, tomato and herbs. Easy step-by-step recipe with photos.

Mexican-Style Seafood RiceSpicy Mexican-style seafood rice: rice simmered in chicken stock with vegetables, paprika and saffron, then finished with mussels, shrimp and squid.

Shrimp SaladEasy shrimp salad with greens, cherry tomatoes, green olives and a balsamic olive oil dressing. Ready in minutes — a light appetizer or Mediterranean breakfast.

Rice with ShrimpRice with shrimp, corn, bell pepper, carrot and celery root, cooked in olive oil with paprika and nutmeg. An easy step-by-step recipe with photos.

Ingredients

1 serving

Olive oil up to 100 ml
Egg 2
Table mustard 0.5 tsp
Garlic 1-2 cloves
Large shrimp 10-12
Lemon, salt, ground black pepper, fresh basil to taste

Step-by-step recipe

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This sauce is extremely simple and quick to make. You can use a mixer, but a whisk is much handier. The ingredients must be very fresh, because neither the shrimp nor the sauce is cooked. They should also be chilled, as aioli emulsifies better that way.
Peel the garlic cloves. Crack the eggs into a bowl and separate the yolk from the white. Only the yolk goes into the sauce; what to do with the white is up to you. Add 0.5 tsp of prepared table mustard to the yolks. Whisk the yolk with the mustard until smooth.
Add the finely chopped garlic. Add salt and black pepper. A mortar and pestle works best for crushing the garlic. In a pinch, you can use dried garlic powder. Keep whisking the aioli.
Keep whisking and add the olive oil to the sauce in small portions, 1 tsp at a time or even less. The sauce will gradually thicken. How much oil you add depends on the consistency; the total can be up to 100 ml.
Add 1 tbsp of lemon juice, or more to taste. The sauce should be of medium thickness, close to store-bought mayonnaise. Add the finely chopped basil and stir.
This sauce doesn't keep, so use it right away.
Large shrimp with this sauce are simply wonderful. So is fried fish, by the way. Serve the aioli separately, or pour it straight over the shrimp.
You can vary aioli by adding finely chopped herbs or green onion, a finely chopped pickled gherkin or capers. A pinch of chili, by the way, makes the sauce wonderfully piquant. Shrimp with sauce and a glass of ice-cold beer: what more do you need for a good evening?

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Recipe facts

Yield:	1 serving
Calories:	796 kcal per 100 g
Prep:	5 mins
Cook:	10 mins
Total:	15 mins
Category:	Snacks and Sauces › Sauces
Cuisine:	Italian cuisine
Rating:	4.9 (5)