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Alioli (Garlic Mayonnaise)
The Essential Handmade Mayonnaise Sauce! |
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2 Tbls. Romulo vinegar
1 egg (very fresh)
2 Tbls. Chopped Purple Garlic
1 cup Mas Portell extra virgin olive oil
1 tsp. salt
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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!
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| Recipe Origin: Spain |
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Submitted by: |
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Donald B. Harris
Spain |
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| This recipe has been viewed 11509 times. |
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