Allioli a la Catalana (V)
Allioli is the traditional Spanish garlic sauce.
This recipe is for the traditional hand-made allioli (Garlic mayonnaise). If you don't have 20 minutes of mortar and pestle time available, you might want to take the short-cut and try our garlic sauce recipe that uses an electric mixer. However if you have the time and need some therapy, read on
Allioli a la Catalana (V) | |
---|---|
Servings: | 1 |
Calories per serving: | 28 |
Ready in: | 30 minutes |
Prep. time: | 30 minutes |
Cook time: | None |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 12th April 2013 |
Best recipe reviewLots of work 4/5 but worth the effort, if you have the time. |
Ingredients
Method
- Add the salt and garlic cloves to a large round mortar and smash the cloves into a smooth paste
- Add the lemon juice to the garlic paste
- Then, drop-by-drop, add the olive oil, crushing the paste, turning the mortar as you go
- Don't add the next drops of olive oil until the last have been completely amalgamated into the paste
- After about 20 minutes you should have a sauce the consistency of a very thick mayonnaise.
- If it is too thick, you can add a drop or two of water to thin it out
Servings
This recipe makes 1 cup of alliloli
Chef's notes
Don't add the oil too quickly.
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