![ひよこ豆のパニスと醤油を合わせたアイオリソース](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2021-12/0077-2.jpg?itok=R3XrlI7v)
Aioli sauce with chickpea flour Panisse
Panisse - pronounce pà-niss - is a traditional dish from the south of France made with chickpea flour with a light hazelnut flavor. The good thing is chickpea flour is gluten-free, and low in calories, so it is also good for perfect light aperitif, with a glass of rosé wine from Provence. Freshly fried, panisses are crispy on the outside and fluffy on the inside with a typical aioli sauce.
Temps de préparation
Ingrédients Pour
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1 sachet
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220 g
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x 1
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Préparation
1
Gather the ingredients.
![](/sites/tastefrance.com/files/2021-12/0028-2.jpg)
2
Add chicken stock, olive oil, and chickpea flour to the pot.
3
Mix well with a whisk and place over medium heat.
4
When it starts to heat and become thick, switch to a rubber or wooden spatula and cook it down, stirring frequently.
5
When the mixture is thick enough to stick to a rubber spatula, pour it onto a bat, cover with plastic wrap, and refrigerate.
6
Cut the Panis into sticks while it is chilled. Freeze and bag them to make them last longer and easier to handle.
![](/sites/tastefrance.com/files/2021-12/0058-2.jpg)
7
Make aioli sauce by combining egg yolks, lemon juice, garlic, salt and pepper in a bowl and adding olive oil in small amounts.
![](/sites/tastefrance.com/files/2021-12/0065-2.jpg)
8
Heat oil for deep frying to 200°C. Sprinkle chickpea flour over the cut up panis and deep fry.
![](/sites/tastefrance.com/files/2021-12/0064-2.jpg)
9
To finish, sprinkle salt and white pepper and serve with the sauce on the side.
Contributeur
![Hideaki Imahashi](/sites/tastefrance.com/files/styles/max_325x325/public/2022-02/Capture%20d%E2%80%99e%CC%81cran%202022-02-21%20a%CC%80%2019.02.09.png.webp?itok=leAlnC51)
Chef