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. | The cheat's way to make allioli ([[Garlic mayonnaise]]) using an electric hand mixer or a [[food processor]] with a metal blade attachment. | ||
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Revision as of 16:01, 18 March 2014
| Allioli a la moderna | |
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| Servings: | Makes about 1 cup |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
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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
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 small 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