Allioli a la moderna: Difference between revisions
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The cheat's way to make allioli ([[Garlic mayonnaise]]) using an electric hand mixer or a [[food processor]] with a metal blade attachment. | |||
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]] | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = | |TotalCalories = 120 | ||
|PortionCalories = | |PortionCalories = 12 | ||
|DatePublished=25th October 2012 | |DatePublished=25th October 2012 | ||
|Author=JuliaBalbilla | |Author=JuliaBalbilla | ||
|Servings = Serves | |Servings = Serves 10 - Makes about 1 cup | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 15 minutes | |TotalTime = 15 minutes | ||
|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = None | |CookTime = None | ||
|Image = [[Image:Allioli a la moderna recipe.jpg|alt=Electus]] | |Image = [[Image:Allioli a la moderna recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> | <span class="review"> | ||
<span class="reviewHeader"> | <span class="reviewHeader"> | ||
==== | ====Best recipe review==== | ||
</span> | </span> | ||
''<span class="reviewTitle">Garlic Mayo!</span>'' | ''<span class="reviewTitle">Garlic Mayo!</span>'' | ||
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<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
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[[Image:Allioli a la moderna gently does it.jpg|thumb|300px|right|..little by little]] | [[Image:Allioli a la moderna gently does it.jpg|thumb|300px|right|..little by little]] | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 small [[free range egg]] | | 1 small [[free range egg]] | ||
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[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/alliolialamoderna|#alliolialamoderna]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/garlic|#garlic]] [[Special:Search/lemonjuice|#lemonjuice]] [[Special:Search/foodprocessor|#foodprocessor]] [[Special:Search/garlicmayonnaise|#garlicmayonnaise]] [[Special:Search/egg|#egg]] [[Special:Search/garlicmayonnaiserecipes|#garlicmayonnaiserecipes]] [[Special:Search/spanish|#spanish]] [[Special:Search/unusualrecipes|#unusualrecipes]] [[Special:Search/vinegar|#vinegar]] | ||
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Latest revision as of 17:19, 16 February 2022
The cheat's way to make allioli (Garlic mayonnaise) using an electric hand mixer or a food processor with a metal blade attachment.
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
| Allioli a la moderna | |
|---|---|
 |
| Servings: | Serves 10 - Makes about 1 cup |
| Calories per serving: | 12 |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 25th October 2012 |
|
Best recipe reviewGarlic Mayo! 5/5 Great stuff Julia, superb with chips, it's like being in Paris, or Madrid! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 small free range egg
- 1 cup Spanish extra virgin olive oil
- 3 Cloves of Garlic, peeled and crushed
- 1 teaspoon sherry vinegar or fresh lemon juice
- sea salt to taste
Method
- Break the egg into a small mixing bowl
- Add 2 tablespoons of olive oil, the crushed garlic cloves 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 garlic is combined into a paste
- Little by little (don't rush this stage), add the olive oil whilst blending at high speed
- Add salt to taste - but not too much. My first attempt was ruined because it was too salty.
Chef's notes
If the allioli is too thick, add a teaspoon of water to loosen it.
It will probably be too runny if you use a large egg, so if you have no choice of size, use less of the white. You can always add more if needed; you can't take it out afterwards though!
This can also be made in a food processor with a blade attachment.
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.
See also
- A huge variety of different mayonnaise recipes
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