Monday, December 14, 2009

Allioli sauce

The allioli sauce is excellent to go along with grilled lamb, baked potatoes, rabbit, fish, muscles, plain bread... just get your mints for that pesky garlic breath. The real allioli is only garlic and oil, but it is extremely difficult to make. This sauce has its origins in the old Egypt and Rome. In Catalonia, the version that is widely spread is a garlic flavored mayonnaise and this is the recipe that follows. 


INGREDIENTS
*1 egg
*2-3 cloves of garlic
*Extra virgin olive oil
*Salt


To prepare the sauce, I use a hand blender. My grandmother used a morter and pestle, but I am not that skilled and probably I will hurt myself, that's how I roll. Throw in the container you are going to use the peeled cloves of garlic ( the number of cloves depends on how much you like garlic, but I would not do less than cloves ), 1 egg, olive oil (about 1 inch deep) and a pinch of salt. Blend all together, adding more oil little by little as necessary, until the sauce thickens. It can take a lot of oil to get the right thickness, the best method is to add about 1/2 inch of oil every time and blend for a couple of minutes, then check the consistency of the sauce. The sauce should look like mayonnaise when it is ready. If you want to go for the pure allioli, get your morter and pestle, wait until you are having a bad hair day, then mash the heck out of the garlic (anger management) and start adding oil almost drop by drop, slowly, until the paste thickens. Good luck with it :o)


Preparation time:  10 minutes

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