| 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.
|
|
