|
|
|
 |
|
|
Alioli (Garlic Mayonnaise)
The Essential Handmade Mayonnaise Sauce! |
 |
|
2 Tbls. Romulo vinegar
1 egg (very fresh)
2 Tbls. Chopped Purple Garlic
1 cup Mas Portell extra virgin olive oil
1 tsp. salt
|
The essential hand made mayonnaise sauce. Perfect with rabbit, lamb chops, tortilla, and just about anything else!
1. In a blender or food processor, place egg and chopped garlic.
2. Whirl until garlic is smooth.
3. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified.
4. Add the vinegar and salt.
This sauce should be creamy and will have a nice garlic bite. If the alioli is runny, this may mean the egg was too old. To fix this problem, either try agai with a fresher egg or add store bought mayonnaise to the sauce.
Buen Provecho!
Click on Tienda.com for more great Spanish Recipes!
|
 |
Preparation Time: |
Serves: |
| Recipe Origin: Spain |
|
Submitted by: |
|
Donald B. Harris
Spain |
|
|
|
|
| This recipe has been viewed 11586 times. |
|
|
|
