If you have the time and want to try the authentic method using a pestle and mortar, we have the recipe for Allioli a la Catalana
- 1 small egg
- 1 cup Spanish extra virgin olive oil
- 1 teaspoon sherry vinegar or fresh lemon juice
- sea salt to taste
- Break the egg into a small mixing bowl
- Add 2 tablespoons of olive oil and the vinegar or lemon juice
- If using a food processor, tip the contents of the bowl into the food processor
- At full-speed, mix until the contents are well mixed
- Little by little (don't rush this stage), add the olive oil whilst blending at high speed
- Add a little salt to taste.
If the mayonnaise is too thick add a teaspoon of water or flavoured vinegar loosen it.
How to fix a curdled mayonnaise
If you add the olive oil too quickly and the mixture separates into an oily mess, try the rescue method recommended by the award-winning Spanish chef, José Andrés; "measure out 1 tablespoon of lukewarm water and add to the mix little by little until you have the creamy sauce you wanted".
Having tried the above suggestion a few times, to no avail. I would suggest adding another whole fresh egg into the split mixture, maybe a dash of nice vinegar and just blitz for a minute or so. You'll hear the difference as the curdled mixture starts to coagulate properly. This fix has worked for me, every time.
A little mustard (powder or made-up) will add extra flavour.
- Many variations of Garlic mayonnaise
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