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  Added: Nov 16, 2006  •  Visited (410)  •  Print version Print this recipe (33)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Garlic Mayonnaise
(Ali - Oli)
What You Need:
  • 4 to 8 medium-sized garlic cloves, peeled and coarsely chopped
  • ¼ teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 2 egg yolks
  • cups olive oil
  • 1 to 2 tablespoons cold water

  • How To Cook:
    1. With a mortar and pestle or with the back of a wooden spoon, vigorously mash the garlic, salt and lemon juice to a smooth paste. Beat in the egg yolks, one at a time, continuing to beat until the mixture is thick.

    2. Now transfer it to a mixing bowl and with a whisk or a rotary or electric beater, beat in the oil, ½ teaspoon at a time; make sure each ½ teaspoon is absorbed before adding more.

    3. When about ½ cup of oil has been beaten in, the sauce should have thickened to a thick cream. Add the remaining oil by teaspoonfuls, beating constantly.

    4. If the mayonnaise becomes too thick to beat easily, thin it from time to time with 1teaspoon of cold water, using up to 2 tablespoons if necessary.

    5. The finished sauce should be thick enough to hold its shape solidly in a spoon. Taste for seasoning.

    6. "Ali-oli" is traditionally served, from a separate bowl or sauceboat, as an accompaniment to grilled or boiled meats and fish.

    To Make: about 2 cups
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Vegetables » Garlic
    Main Ingredient » Condiments » Oil
    Main Ingredient » Dairy » Eggs
    Dish » Sauces & Condiments

     





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