{"id":3321,"date":"2013-02-04T23:20:54","date_gmt":"2013-02-04T22:20:54","guid":{"rendered":"http:\/\/www.wielkapysznosc.pl\/?p=3321"},"modified":"2013-02-05T09:03:39","modified_gmt":"2013-02-05T08:03:39","slug":"jak-zrobic-sos-aioli","status":"publish","type":"post","link":"https:\/\/nowybufet.pl\/wielkapysznosc\/jak-zrobic-sos-aioli\/","title":{"rendered":"Jak zrobi\u0107 sos aioli?"},"content":{"rendered":"
\"sos<\/p>\n

Powinna zacz\u0105\u0107 od tego, co to jest sos aioli. Najpro\u015bciej rzecz ujmuj\u0105c \u2013 jest to hiszpa\u0144sko\u2013prowansalski sos majonezowy z dodatkiem czosnku, gdzie zamiast oleju, lub w jego towarzystwie wyst\u0119puje oliwa z oliwek. Sos ma ostry czosnkowy smak i wspania\u0142y \u017c\u00f3\u0142ty kolor, dzi\u0119ki oliwie. Stanowi doskona\u0142y dodatek do pieczonych ryb, ma\u0142\u017cy \u015bw. Jakuba albo drobiu. Wystarczy posmarowa\u0107 nim wierzch mi\u0119sa i zapiec. Wtedy czosnkowa ostro\u015b\u0107 nieco \u0142agodnieje a sos robi si\u0119 kremowy w \u015brodku, by na g\u00f3rze utworzy\u0107 skorupk\u0119.<\/span><\/p>\n

Moja wersja, kt\u00f3r\u0105 pozna\u0142am dzi\u0119ki Francuzowi z Katalonii francuskiej, zawiera anchovies i szafran, jest ostrzejsza w smaku, ma wyra\u017any posmak s\u0142onych anchovies i charakterystycznego szafranu.<\/span><\/p>\n

Sos aioli<\/span><\/h2>\n

Czas przygotowania: 10 minut<\/strong><\/p>\n

Sk\u0142adniki:<\/strong><\/p>\n

    \n
  • 4\u20135 z\u0105bk\u00f3w czosnku<\/li>\n
  • \u017c\u00f3\u0142tko<\/li>\n
  • 200 ml oliwy, lub p\u00f3\u0142 na p\u00f3\u0142 oliwa i olej ro\u015blinny<\/li>\n
  • sok z cytryny do smaku<\/li>\n
  • bia\u0142y pieprz i s\u00f3l<\/li>\n
  • kilka pr\u0119cik\u00f3w szafranu (mo\u017cna pomin\u0105\u0107)<\/li>\n
  • 3 filety anchovies (mo\u017cna pomin\u0105\u0107)<\/li>\n
  • odrobina wody na ko\u0144cu<\/li>\n<\/ul>\n

    \"przygotowanie<\/p>\n

    Do miski wk\u0142adamy \u017c\u00f3\u0142tko, wyci\u015bni\u0119ty czosnek i rozgniecione anchovies. Mieszamy. Ma\u0142ym strumieniem wlewamy oliw\u0119, ca\u0142y czas intensywnie mieszaj\u0105c. Je\u015bli nie mamy miski z gumowym pod\u0142o\u017cem, najlepiej kiedy jedna osoba trzyma misk\u0119 i leje olej, a druga miesza. Gdy wlejemy ca\u0142\u0105 oliw\u0119, wciskamy troch\u0119 soku z cytryny i dodajemy odrobin\u0119 wody, dzi\u0119ki kr\u00f3rej sos zyska aksamitn\u0105 konsystencj\u0119. Na ko\u0144cu dodajemy szafran, solimy i pieprzymy. Gdy szafran pu\u015bci kolor, mieszamy dok\u0142adnie, by rozprowadzi\u0107 go r\u00f3wnomiernie w ca\u0142ym sosie.<\/p>\n

    Rada: Aioli jest doskona\u0142y r\u00f3wnie\u017c jako dip. Mo\u017cna zapieka\u0107 posmarowane nim grzanki, lub zast\u0105pi\u0107 nim kupny majonez.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

    Powinna zacz\u0105\u0107 od tego, co to jest sos aioli. Najpro\u015bciej rzecz ujmuj\u0105c \u2013 jest to hiszpa\u0144sko\u2013prowansalski sos majonezowy z dodatkiem […]<\/p>\n","protected":false},"author":2,"featured_media":3324,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[19,15],"tags":[],"class_list":["post-3321","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jak-podstawowe-przepisy-i-porady","category-sosy"],"_links":{"self":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/3321"}],"collection":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/comments?post=3321"}],"version-history":[{"count":0,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/3321\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media\/3324"}],"wp:attachment":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media?parent=3321"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/categories?post=3321"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/tags?post=3321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}