🦐 Easy Aioli for Seafood Raclette (10 min): Quick Recipe – Neary
Want to elevate your seafood raclette 🧀🐟 or add a touch of sunshine to your cheese board? This raclette aioli is THE sauce that will change everything! Ready in ten minutes, with no raw eggs or fuss, it's creamy, fragrant, and super safe. Dip it liberally with shrimp, potatoes, smoked fish, or charcuterie… We'll show you how to make it perfectly every time, with our best chef's secrets 🧄🌞.
💡 Why make aioli for raclette?
Do you love raclette, but find that mayonnaise or industrial sauce lacks zest? Aioli is the perfect ally to give character to your seafood raclette 🦐, to enhance steamed vegetables, potatoes, or even to twist a classic raclette with a Provençal touch ☀️.
This aioli for raclette is foolproof: no need to beat the oil for hours or monitor the temperature like an amateur chemist! Here, there are no raw eggs (we avoid taking unnecessary risks), just a base of milk or cream, mustard, and of course… a large dose of fresh garlic 💥.
As a bonus, it's the ideal sauce for children or pregnant women, as it's ultra-safe and keeps for several days in the fridge 🥄.
Want even more ideas for your cheese & friends night? Check out our selection of raclette recipes and choose your raclette grill for professional results at home!
🛒 Ingredients for 4 people
⏱️ 10 min🌱 Vegan tip: Replace milk with unsweetened soy or almond drink, it's amazing!
⚡ Quick preparation of aioli for raclette
Peel the garlic and remove the germ if necessary (to prevent it from being too strong). Roughly chop it and place it in a tall container such as a measuring cup.
Add the milk or cream, mustard, lemon juice, salt, and pepper. Blend with an immersion blender for a few seconds to emulsify well. The garlic should be completely reduced.
Pour the oil in gradually while continuing to mix. The aioli will thicken and become very creamy. Stop when you obtain a coating consistency: neither too runny nor too thick (you can adjust with a splash of milk if necessary).
Taste and adjust the seasoning with salt, pepper, or lemon to your liking. Serve immediately with your seafood raclette, or keep chilled in a small covered bowl.
🤫 Secrets and variations for an amazing aioli
- Light aioli: Use half oil, half Greek yogurt for a lighter sauce. Ideal if you're serving it with charcuterie or smoked fish 🐟.
- Spicy version: Add a touch of Espelette pepper or cayenne pepper to boost the flavors 🔥.
- Fresh herbs: Mix in a few sprigs of basil, parsley or chives for a green touch and a more spring-like sauce 🌿.
- For classic raclette: Try aioli as a dip with melted cheese, potatoes and even Grisons meat, it's surprising and addictive 🧀🥔!
❓ Frequently Asked Questions – Raclette Aioli
Can I prepare the aioli in advance?
Yes! Prepare it the day before so it's even more flavorful. Take it out of the fridge a little while beforehand so it's not too firm.
The aioli has decided, what to do?
Add a spoonful of milk or water, then blend again: the magic happens and everything becomes smooth again!
Which garlic should I choose?
Ideally, use fresh, seasonal garlic, but pink or white garlic will also work. If you want a more subtle flavor, opt for smoked garlic.
What should I serve with aioli for raclette?
Steamed potatoes, shrimp, salmon, tuna, hard-boiled eggs, crunchy vegetables, and of course… lots of melted cheese!
The raclette machine that changes everything
For a perfect raclette (and aioli that's always at the right temperature), invest in a proper multi-pan raclette grill . Some models even keep sauces warm without drying them out!
🧀 Want to know everything about raclette?
Discover all the variations (land, sea, veggie…) and our tips for unforgettable raclette evenings on the Neary raclette page !
See all raclette recipes
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